Sriracha is like bacon, it makes everything taste better. Sriracha is an excellent choice to add to marinade sauces, especially to meats. It gives just the right amount of spicy kick to all types of meals. Now I understand white wine vinegar is not 100% paleo diet friendly, however this recipe does not call for a lot so I did not feel there was an issue to use it. If you choose not to use the white wine vinegar you can substitute for ¾ tablespoon of white vinegar + ¼ tablespoon water + a pinch of sugar per tablespoon of white wine vinegar. May have a bit of a different taste then if using the white wine vinegar, am sure it will taste delicious. When using Sriracha in a recipe, a lot is not needed, as the saying goes “a little goes a long way” is spot on with this condiment.
1½ lbs fresh red hot peppers, jalapeño or Fresno, stemmed, seeded, and roughly chopped
4 Thai chilies, stemmed, seeded, and sliced thinly
5 garlic cloves
3 tbsp white wine vinegar or ¾ tablespoon of white vinegar + ¼ tablespoon water + a pinch of sugar per tbsp
2 tbsp tomato paste
2 tbsp raw honey, natural and sugar free
2 tbsp extra virgin olive oil
Sea salt, to taste
- Place the red hot peppers, Thai chilies, and garlic in a blender or food processor.
- Add the remaining ingredients and pulse until smooth.
- Season to taste with sea salt. If the sauce is too thick for you, add 1 tbsp. of water at a time until it reaches the right consistency.
- Pour the sauce into a saucepan and bring to a boil over a medium-high heat.
- Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring occasionally.
- Allow the sauce to cool down, and pour into a jar.