Paleo Sriracha

Directions

1. 1
   {"0":"Here's what you do:","2":"First, prep your veggies. (Pro tip: Use gloves when handling the peppers to avoid burning your hands and eyes. I learned the hard way. Argh!)","4":"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).","6":"Throw everything into a high-speed blender (like a Vitamix or Blendtec) or a turbocharged food processor.","8":"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).","10":"Puree until smooth.","12":"Don't worry about the froth on top - it'll cook off later.","14":"Pour the puree into a medium saucepan and bring to a boil over high heat","16":"As soon as it boils, reduce the heat to low and maintain a simmer for 5 to 10 minutes, stirring occasionally.","19":"By cooking the sauce, we concentrate and deepen the flavors, and cut the sharpness of the raw garlic.","21":"Once the foam subsides, the sauce should be a vibrant red color, and you shouldn't be able to detect any raw vegetable smell.","24":"Taste and adjust for seasoning if necessary.","26":"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."}