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Sriracha Sauce
Sriracha Sauce
Ingredients
Servings : :24
Yield : 1 -1/2 cup
- 1 pound red jalapeno peppers, stems cut off
- ½ pound red serrano peppers, stems cut off
- 4 cloves garlic, peeled
- 3 tablespoons light brown sugar
- 1 tablespoon kosher salt
- cup water
- ½ cup distilled white vinegar
Method
- 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
- Remove saucepan from heat and let sauce cool to room temperature
- Transfer sauce to jars or bottles and refrigerate
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