Ingredients

• 1 ½ poundfresh red jalapeño peppers, stemmed, seeded, and roughly chopped
• 8 garlicscloves, peeled and smashed
• ⅓ cupapple cider vinegar
• 3 Tablespoonstomato paste
• 3 Tablespoonshoney
• 2 TablespoonsPaleo-friendly fish sauce ([Red Boat!][red])
• 1 ½ teaspoonkosher salt

Directions

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2. I’ve found that removing the seeds and most of the ribs from the jalapeno peppers produces a sauce of moderate heat, which is my personal preference. If you like to breathe fire and have a Teflon gastrointestinal tract (hello, Charles Mayfield), feel free to keep the ribs and seeds, and/or use hotter peppers (like serranos or even Lumbre peppers).
3. Throw everything into a high-speed blender (like a Vitamix or Blendtec) or a turbocharged food processor.
4. A regular food processor will also work — but you’ll want to cut the peppers and garlic into smaller pieces, and blitz the ingredients longer. Otherwise, your sauce may end up on the chunky side. We tested a batch using a weak little mini-prep, and the resulting sriracha was noticeably thicker (but still insanely flavorful).
5. Purée until smooth.
6. Don’t worry about the froth on top — it’ll cook off later.
7. Pour the purée into a medium saucepan and bring to a boil over high heat.
8. As soon as it boils, reduce the heat to low and maintain a simmer for 5 to 10 minutes, stirring occasionally.
9. By cooking the sauce, we concentrate and deepen the flavors, and cut the sharpness of the raw garlic.
10. Once the foam subsides, the sauce should be a vibrant red color, and you shouldn’t be able to detect any raw vegetable smell.
11. Taste and adjust for seasoning if necessary.
12. Transfer the sriracha to a jar (or three) and allow the sauce to cool. You can keep it in the fridge for up to a week.