Ingredients
The following ingredients have 1 Servings
- 2 red jalapeños, stems removed
- 1 bell pepper (red or orange), stems removed
- 3 garlic cloves (peeled)
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon tamari, coconut aminos for paleo option
- 1 Tablespoon tomato paste
- 1 teaspoon raw honey (1 Tablespoon apple juice/pineapple juice for Whole 30 option)
- 1/2 teaspoon red pepper flakes
Instruction
- Slice the peppers and remove the stems. Place peppers and remaining ingredients into a food processor or high-speed blender.
- Blend until combined and a smooth texture is formed. Taste and adjust seasoning as desired.
- Transfer sauce to a medium saucepan. Cook over high heat until the sauce comes to a soft boil. Reduce heat to a low simmer. Cook for an additional 15 minutes.
- Remove sauce from heat and let it cool. Once cool, transfer sauce to an air-tight container or glass jar with a lid.
- Best kept in the refrigerator for up to 10-14 days. Freezable as well!
