Sriracha is, without question, one of the best darn spicy sauces on the planet! If you always have to have some in your fridge, why not try making it for yourself? Enjoy this sauce at it’s peak freshness and awesomeness by mixing up a batch in your own kitchen. It’s a pretty low-maintenance project, and you can adjust the sauce to your exact taste preferences with ease. All you need is a food processor, a strainer, and a little patience. See for yourself!
- 1 1/2 pounds red jalapeño peppers or serrano peppers, stems removed
- 6 cloves of garlic
- 3 tbs granulated or light brown sugar
- 1 tbs kosher salt
- 1/2 cup distilled white vinegar
- Place peppers, garlic, sugar, and salt in a food processor. Pulse until finely chopped. Pour the contents into a lidded jar; it doesn’t have to be air tight.
- Let the jar sit for 7 days, stirring it daily. As the chilies ferment, you will notice it fizz up a little.
- After your 7 days are up, transfer your chilies to a blender. Pour in your white vinegar and puree the mixture until it’s completely smooth.
- Put a mesh strainer over a medium sauce pan and pour your mixture through it. Push as much of the pulp through as possible! This will give your sauce body.
- Bring your mixture to a boil, and then reduce the heat to a simmer and let it thicken to your desired consistency; this should take 5-10 minutes. Feel free to adjust the flavor of your sauce to suit your taste, adding more sugar, salt, or garlic powder as needed. If your sauce is too thick, add a bit of water.
And you’re done! Pour your sriracha into a jar or bottle and refrigerate it. It should last up to 6 months!
Photo Credits: On Food and Baking