
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.