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.
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