How To Make Homemade Sriracha Sauce

Ingredients

• Servings: 1
• 1 pound red jalapeno peppers, stems cut off
• 1/2 pound red serrano peppers, stems cut off
• 4 cloves garlic, peeled
• 3 tablespoons light brown sugar
• 1 tablespoon kosher salt
• 1/3 cup water
• 1/2 cup distilled white vinegar

Recipe

Preparation Time: 30 mins Cook Time: 5 mins Ready Time: 35 mins


• chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. blend until smooth, pulsing several times to start.
• transfer puree into a large glass container such as a large jar or pitcher. cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. the mixture will begin to bubble and ferment. scrape down the sides during each stirring. rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
• pour fermented mixture back into blender with vinegar; blend until smooth. strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. discard remaining pulp, seeds, and skin left in strainer.
• place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. skim foam if desired.
• remove saucepan from heat and let sauce cool to room temperature. sauce will thicken a little when cooled. transfer sauce to jars or bottles and refrigerate.