How to prepare the sauce. This preparation requires around 20 minutes to prepare and will make around 2¼ cups. This sauce is not just paleo-friendly—it is also very fast. You can ferment it to boost the umami in the sauce. If you don’t have enough time for the sauce to ferment, you can add umami, which can be in the form of fish sauce or tomato paste.
First, you start by preparing your peppers. It’s advisable to use gloves while handling the peppers. This will help you not to burn your eyes and hands. If you don’t want the sauce to be extremely hot, you can remove the seeds and some of the ribs from the peppers. Keeping the seeds and the ribs will make the sauce hotter. You can roughly chop the whole peppers before or after you remove the seeds, it doesn't have to be small rings because where going to blend the ingredients together.
Now, put all of the ingredients for the sauce into a blender or food processor. A rectangular food processor can also serve the purpose. However, if you use this kind of food processor, make sure that you cut your garlic and peppers into smaller pieces and then put everything together. Failing to do so may make the sauce to end up on the chunky side and that's not what you want.
Continue blending until you achieve a smooth paste. Now, pour the puree into a saucepan, and then boil it over high heat. Once the puree starts to boil, reduce the heat, and then allow it to simmer for around 5 – 10 minutes. Make sure that you stir occasionally. Cooking the sauce allows you to deepen and concentrate the flavors, and reduce the sharpness of the garlic. Once the foam reduces, your sauce will have a bright red color. In addition, you should be able to detect the smell or raw vegetables. Taste your sauce to check the seasoning, and adjust if necessary.
This sriracha sauce can last for up to one week, but it should be refrigerated. You can also freeze your sauce if you want to use it for a longer period—for up to 2 – 3 months.