Claire's Sriracha Sauce Recipe by Claire Handleman

Level: Easy

Time: 17 MINUTES

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  • 1 1/2 lbs red jalapeños, (substitute fresno peppers if you can’t find), seeded and membranes removed
  • 7 or 8 large cloves garlic, peeled
  • 1/3 cup apple cider vinegar
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons fish sauce
  • 3 tablespoons honey
  • 3 tablespoons tomato paste


Step 1

Blend all ingredients in a blender on high until completely smooth.

Step 2

Pour into a pot and place over medium-high heat. Bring to a boil, then reduce to a simmer. Cook 10-15 minutes until the sauce no longer tastes raw and the foam has subsided.

Step 3

Let cool, then transfer to a jar or a squeeze bottle.

Claire's Sriracha Sauce


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