Whole30 Sriracha

First thing’s first: use gloves when handling the peppers to avoid burning your hands and eyes. Remove the seeds and most of the ribs from the jalapeño peppers to make a sauce of moderate heat, but if you want to breathe fire, feel free to keep the ribs and seeds, and/or use hotter peppers (like serranos or Lumbre peppers).

Throw everything into a high-speed blender or a turbocharged food processor. Purée until smooth.

Pour the purée into a medium saucepan and bring it to a boil over high heat. As soon as it boils, reduce the heat to low and maintain a simmer for 5 to 10 minutes, stirring occasionally.

Cooking the sauce concentrates and deepens the flavors, and cuts the sharpness of the raw garlic. Once the foam subsides, the sauce should be a vibrant red color, and you shouldn’t be able to detect any raw vegetable smell.

Taste and adjust for seasoning if necessary, and then 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 or freeze in ice cube molds for up to 4 months.