Sriracha Sauce

Make extra + freeze

Ingredients

• 1/2 cup almonds, toasted for 10 min in 350º oven

• 3 cloves of garlic

• 12-oz jar roasted red peppers 

• 1 Tbs tomato paste, plus more as needed (but add small amounts at a time)

• 1 Tbs chopped parsley, optional

• 1/4 tsp red pepper flakes 

• 1 tsp regular or smoked paprika 

• 1/3 cup sherry vinegar or red wine vinegar 

• 1/2 cup extra-virgin olive oil 

Instructions

• Grind almonds and garlic in a food processor until fairly fine

• Add roasted peppers, tomato paste, parsley, red pepper flakes, paprika, and process until smooth

• With machine running, pour in vinegar and olive oil

• Season with a couple of pinches of coarse salt

• You can make the sauce a few days ahead and refrigerate it for up to 1 week

Notes

• Makes 2-3 cups

• Freeze leftover sauce in small silicon muffin trays and pop into a zip bag for use later