{recipe} whole 30 sriracha!

 When Eugene and I first started thinking about doing Whole30, we knew that Sriracha would be one of the harder things to give up. We eat Sriracha with everything -- rice, noodles, eggs, pizza, pasta, etc. We love Sriracha so much.  When there were rumors of the Sriracha factory closing down, I responded apocolypse-style and purchased 4-5 large bottles of Sriracha to store at home. It was cray. 

Sriracha, as expected, has a few ingredients that make it non-compliant with the Whole30 program.

Thank goodness for the internet and for these amazing hardcore paleo people who have gone before me -- I found the best Sriracha recipe from nomnompaleo and had my red jalopeno peppers purchased and ready to go from last week. 

After burning my hands/eyes/throat and massive dry-cough sessions, I produced two jars of Sriracha. Hip hip hooray!

I mixed red jalopenos and red Thai peppers to add some extra spice. I wore gloves while cutting and seeding this but it still burned!

You chop all your peppers, crush your garlic, pit your dates and add all your sauces and tomato paste and smooth it all out in a food processor. 

The end result is quite beautiful. 

Throw it in a pot and let it heat up for 10-12 minutes and mix it up every now and then. This really helps deepen the flavor and smooth the potent spices a bit. 

 

Eat it with your favorite dishes. Or just be like me and eat it with everything. :)

Whole30/Paleo Sriracha Recipe

Recipe slightly adapted from NomnomPaleo

Ingredients

• 1.5 lbs of red jalopeno, roughly chopped and seeded
• 6-8 red thai peppers, roughly chopped and seeded
• 10 garlic cloves, peeled and crushed
• 2 large pitted medjool dates
• 1/3 cup apple cider vinegar
• 3 tablespoons of tomato paste
• 2 tablespoons of compliant fish sauce (I used Red Boat)
• 1 1/2 teaspoons of salt

Instructions
1. Roughly chop and seed red jalopenos and peppers. Crush garlic. Pit dates. 

2. Pour everything in a food processor including fish sauce, salt, tomato paste and apple cider vinegar. 

3. Crush/blend until smooth. 

4. Pour sauce into a big pot over medium heat for 10-12 minutes. Stir occasionally. 

5. Pour into jars, and allow to cool with lid of. 

6. Refrigerate and enjoy for up to one week!