Share
& Save

Claire’s Sriracha Sauce

By Claire Handleman
  • Prep time: 2 minutes
  • Cook time: 2 minutes
  • Servings: 2

Ingredients

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

Directions

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

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.

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