Sriracha Hot Sauce Recipe

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Photo courtesy Fotolia/Brent Hofacker
Once unknown, sriracha sauce now nearly surpasses ketchup and salsa as the US's favorite condiment.

Ingredients

  • 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

Directions

  • Place peppers, garlic, sugar, and salt in a food processor and pulse until everything is finely chopped.
  • Transfer mixture into a clean, sterile glass jar and cover with plastic wrap and a loose-fitting lid. Let stand at room temperature.
  • 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.
  • 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.
  • 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.
  • Let cool, then transfer to a sterilized glass container and store in the refrigerator for up to 6 months.
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Mother Earth News Gardening
Mother Earth News Gardening
Free expert advice on all aspects of growing.