Ingredients

• 1½ pounds fresh red jalapeño peppers, stemmed, seeded, and roughly chopped
• 8 garlic cloves, smashed and peeled
• ⅓ cup apple cider vinegar
• 3 tablespoons tomato paste
• 3 tablespoons Allulose, plus more to taste
• 2 tablespoons fish sauce without added sugar
• 1½ teaspoons kosher salt, plus more to taste

Method

1. Combine the peppers, garlic, vinegar, tomato paste, allulose, fish sauce, and salt in a high-speed blender. Purée until smooth.
2. Pour the purée into a saucepan and bring it to a boil over high heat.
3. Reduce the heat to low and simmer for 5 to 10 minutes, stirring occasionally, until the foam subsides and the sauce no longer smells of raw vegetables.
4. Taste and adjust the allulose and salt as needed to balance the heat and acidity.
5. Transfer the sriracha to a clean jar and let it cool before covering and refrigerating.

Notes

• Wear gloves when handling the peppers.
• For more heat, retain some of the jalapeño ribs and seeds or substitute some hotter red peppers.
• Serrano peppers may replace some of the red jalapeños. Because serranos are hotter, for every 8 ounces of total peppers, start by replacing 1 ounce of red jalapeños with serranos; use up to 2 ounces for a hotter sauce.

Storage

• Refrigerate in a covered container for up to 1 week.

Inspirations

• 101 Thai Dishes You Need to Cook Before You Die: Homemade Sriracha
• Nom Nom Paleo: Paleo Sriracha