Sriracha is named for the coastal city of Sri Racha, in Thailand, where it originated. It is a traditional sauce and you will find it in many restaurants. Once almost unknown in the United States, it has nearly replaced salsa and ketchup as the most popular condiment. You can easily make your own!
FOR MORE ABOUT SPICY PEPPERS, SEE RED, AND GREEN, HOT CHILE PEPPERS.
• 30-40 red, ripe Jalapeños or Cayennes, stems removed
• 6 cloves garlic, peeled
• 3 tablespoons brown sugar
• 1 tablespoon sea salt
• 1 cup distilled white vinegar
1. Place peppers, garlic, sugar, and salt in a food processor and pulse until everything is finely chopped.
2. Transfer mixture into a clean, sterile glass jar and cover with plastic wrap and a loose-fitting lid. Let stand at room temperature.
3. Stir contents each day briefly and replace plastic wrap and loose lid. Continue leaving at room temperature for 7 days, checking to make sure the fermentation gases are escaping through the loose-fitting lid.
4. Pour the fermented chiles into a blender, adding the vinegar and blend until the sauce is smooth. If too thick, add a bit more vinegar.
5. Pour the mixture into a non-corrosive saucepan and bring to a boil, then reduce to a simmer, cooking until the sauce begins to thicken, about 10 minutes.
6. Let cool, then transfer to a sterilized glass container and store in the refrigerator for up to 6 months.