Sriracha Sauce

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

1. Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water
2. Blend until smooth, pulsing several times to start
3. Transfer puree into a large glass container such as a large jar or pitcher
4. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day
5. The mixture will begin to bubble and ferment
6. Scrape down the sides during each stirring
7. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly
8. Pour fermented mixture back into blender with vinegar; blend until smooth
9. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce
10. Discard remaining pulp, seeds, and skin left in strainer
11. Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes
12. Remove saucepan from heat and let sauce cool to room temperature
13. Transfer sauce to jars or bottles and refrigerate