Makes 2 1/4 cups
Keeps in fridge for about a week.
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
1 large dried Medjool date, pitted
2 tablespoons Paleo-friendly fish sauce (Red Boat!)
1½ teaspoons kosher salt
Put all ingredients into a high-speed blender, like a Vitamix. Puree until smooth.
Pour the puree into a medium saucepan and bring to a boil over high heat. When it boils, reduce heat to low and simmer for 5 to 10 minutes, stirring occasionally.
Transfer sauce to jars/containers and cool. Store in fridge for up to a week.
Notes: We haven't tried this yet.