Ingredients
- 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
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