DIY SRIRACHA / Makes 2¼ cups super-fast
Ing: 1½ pounds fresh red jalapeño or Fresno peppers, stemmed, seeded, and roughly chopped 8 garlic cloves, peeled and smashed ⅓ cup apple cider vinegar 3 tablespoons tomato paste 3 tablespoons honey or fave sweetner 2 tablespoons Red Boat fish sauce 1½ tsp k/salt can add Korean hot pepper powder
Steps-- Throw everything into a high-speed blender (like a Vitamix) or a turbocharged food processor – in smaller blender you’ll want to cut the peppers and garlic into smaller pieces, and blitz the ingredients longer. Otherwise, your sauce may end up chunky. Purée smooth----froth on top – cooks off. Pour the purée into a medium saucepan and bring to a boil over high heat, then reduce the heat to low and maintain a simmer for 5 to 10 minutes, stirring occasionally. By cooking the sauce, you concentrate and deepen the flavors, and cut the sharpness of the raw garlic. Once the foam subsides, the sauce should be a vibrant red color, and you shouldn’t be able to detect any raw vegetable smell. Taste and adjust for seasoning if necessary.
notes---The sriracha will keep for about a week in the fridge in a sealed container ....can freeze in silicone ice cube trays to last a few months---just pop a cube out for spicy goodness.