Sometimes the CSA box is full of, well, random veggies in such quantities that it’s hard to know what to do with them. Last week, the box came with a half-pound of hot peppers. I remembered a few weeks ago that Suzie’s Farm had posted up a recipe for sriracha on their blog and decided to give it a try.
In essence, the sriracha (or rooster sauce if you prefer that more PG moniker) is nothing more than hot chilies cooked with a few spices and blended. Although Suzie’s recipe was pretty good, it wasn’t paleo. This version reflects a few changes I made. I halved the recipe based on the number of peppers I received, but I’ll give you the full-size version here.
- 1 pound hot pepper mix (the box had mostly red, purple and green...as for specific varieties, I recognized some red jalapeños)
- 3 cloves garlic
- ½ Tablespoon sea salt
- 2 teaspoons Red Boat Fish Sauce
- ⅓ cup white vinegar
- Water, as needed
- Cut the tops off the chilies and chop them coarsely. The more of the seeds and white membranes you remove, the less spicy it will be.
- Combine chilies, garlic, salt, fish sauce, white vinegar and approx. ¼ cup water in a saucepan.
- Bring mixture to a boil, then lower heat and simmer for a few minutes. Remove from heat and let cool.
- Add the mixture to the food pro or Vitamix, blending and adding water if necessary to thin the mixture a bit. Total processing time will be a couple minutes.
- If a smooth consistency is desired, put puree through a sieve and discard seeds.
- Store in the refrigerator.