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Paleo Sriracha sauce (nomnom paleo)


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4

Ingredients

2 jar(s)

sauce

  • 500 g Chillies, I prefer red jalapeno
  • 8 cloves garlic
  • 80 g apple cider vinegar
  • 3 tablespoon tomato paste, 70 g
  • 3 tablespoon honey, 60g
  • 2 tablespoon fish sauce, 30g paleo friendly
  • 1 1/2 teaspoon salt, 15g
  • 6
    20min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    sauce
  1. Place all ingredients into the thermomix

    Blend 90 seconds speed 9

    Boil 6 min Veroma speed 2

    simmer 8 minutes 90 degrees speed 2 - No MC (use steamer basket)

    Transfer to a jar

10

Accessories you need

  • Simmering basket
    Simmering basket
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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11

Tip

If you prefer you chilli, not as hot, remove seeds and ribs before placing into the TM bowl.

Should last in the fridge for up to a week.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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