Food For All.

© Food For All.

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runningfearless:

Romaine lettuce with cucumber, avocado, grape tomatoes and ground black pepper, raspberries on the side.

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heather805:

Have you read the ingredients on your store-bought squeeze bottle of sriracha? It contains stuff you don’t recognize, like potassium sorbate, sodium bisulfite, and xantham gum. Sad but true.
This recipe’ll take just 20 minutes of your time, and yield 2¼ cups.
Here’s what you’ll need:
1½ pounds fresh red jalapeño peppers, stemmed, seeded, and roughly chopped
8 garlic cloves, peeled and smashed
⅓ cup apple cider vinegar
3 tablespoons tomato paste
3 tablespoons honey
2 tablespoons Paleo-friendly fish sauce (Red Boat!)
1½ teaspoons kosher salt
First, prep your veggies. Throw everything into a high-speed blender. Purée until smooth. Pour the purée into a medium saucepan and bring 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. By cooking the sauce, we concentrate and deepen the flavors, and cut the sharpness of the raw garlic. Transfer the sriracha to a jar and allow the sauce to cool. You can keep it in the fridge for up to a week. Behold: Paleo Sriracha!

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