Sometimes the CSA box is full of, well, random veggies in such quantities that it’s hard to know what to do with them. Last week, the box came with a half-pound of hot peppers. I remembered a few weeks ago that Suzie’s Farm had posted up a recipe for sriracha on their blog and decided to give it a try.
In essence, the sriracha (or rooster sauce if you prefer that more PG moniker) is nothing more than hot chilies cooked with a few spices and blended. Although Suzie’s recipe was pretty good, it wasn’t paleo (fish sauce has sugar and rice vinegar is questionable for people going strict…honestly though, use whatever fish sauce and vinegar you’d like). This version reflects a few changes I made. I halved the recipe based on the number of peppers I received, but I’ll give you the full-size version here.
1 pound hot pepper mix (the box had mostly red, purple and green…as for specific varieties, I recognized some red jalapeños)
3 cloves garlic
1/2 tablespoon sea salt
2 teaspoons Red Boat Fish Sauce
1/3 cup white vinegar or rice vinegar
Water, as needed
1. Cut the tops off the chilies and chop them coarsely. The more of the seeds and white membranes you remove, the less spicy it will be.
2. Combine chilies, garlic, salt, fish sauce, white vinegar and approx. 1/4 cup water in a saucepan.
3. Bring mixture to a boil, then lower heat and simmer for a few minutes. Remove from heat and let cool.
4. Add the mixture to the food pro or Vitamix, blending and adding water if necessary to thin the mixture a bit. Total processing time will be a couple minutes.
5. If a smooth consistency is desired, put puree through a sieve and discard seeds.
6. Store in the refrigerator.
Makes about 1.5 cups.