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.
Makes: About 1-1/2 cups
Ingredients for Homemade Sriracha
- 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
- 1/2 Tablespoon sea salt
- 2 teaspoons Red Boat Fish Sauce
- 1/3 cup white vinegar
- Water, as needed
Directions for Homemade Sriracha
1. 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.
2. Combine chilies, garlic, salt, fish sauce, white vinegar and approx. 1/4 cup water in a saucepan.
3. Bring mixture to a boil, then lower heat and simmer for a few minutes. Remove from heat and let cool.
4. 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.
5. If a smooth consistency is desired, put puree through a sieve and discard seeds.
6. Store in the refrigerator.If you'd like to share my recipes or photos on your blog, please use the contact form to send me a message first! PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.