Homemade Sriracha

Serves 1
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Directions

  1. 1Start by de-seeding some red fresnos or red jalapeños.
  2. 2Start by de-seeding some red fresnos or red jalapeños.
  3. 3Start by de-seeding some red fresnos or red jalapeños.
  4. 4Add the de-seeded peppers to a food processor along with garlic, salt, sugar, and water.
  5. 5Add the de-seeded peppers to a food processor along with garlic, salt, sugar, and water.
  6. 6Add the de-seeded peppers to a food processor along with garlic, salt, sugar, and water.
  7. 7Blend until finely minced.
  8. 8Blend until finely minced.
  9. 9Blend until finely minced.
  10. 10Add to a jar and ferment for about a week at room temperature.
  11. 11Add to a jar and ferment for about a week at room temperature.
  12. 12Add to a jar and ferment for about a week at room temperature.
  13. 13Once fermented, add the mash to a blender along with rice vinegar and honey.
  14. 14Once fermented, add the mash to a blender along with rice vinegar and honey.
  15. 15Once fermented, add the mash to a blender along with rice vinegar and honey.
  16. 16Blend until super smooth.
  17. 17Blend until super smooth.
  18. 18Blend until super smooth.
  19. 19Strain the sauce through a fine mesh strainer.
  20. 20Strain the sauce through a fine mesh strainer.
  21. 21Strain the sauce through a fine mesh strainer.
  22. 22To cook the sauce, simmer it for 10 to 15 minutes over medium-low heat.
  23. 23To cook the sauce, simmer it for 10 to 15 minutes over medium-low heat.
  24. 24To cook the sauce, simmer it for 10 to 15 minutes over medium-low heat.
  25. 25Cool the sauce before bottling it up.
  26. 26Cool the sauce before bottling it up.
  27. 27Cool the sauce before bottling it up.
  28. 28Bottle the sauce.
  29. 29Bottle the sauce.
  30. 30Bottle the sauce.

Ingredients

  • red fresnos
  • red fresnos
  • red fresnos
  • red jalapeños
  • red jalapeños
  • red jalapeños
  • garlic
  • garlic
  • garlic
  • salt
  • salt
  • salt
  • sugar
  • sugar
  • sugar
  • water
  • water
  • water
  • rice vinegar
  • rice vinegar
  • rice vinegar
  • honey
  • honey
  • honey

Equipment

food processorjarblenderfine mesh strainerpotbottle

Tips

  • You can either bottle the sauce up raw or cook it down to concentrate flavors and thicken the sauce. Cooking it down is recommended for better results.
  • Store the sauce in the fridge for up to six months.
  • For the full recipe, visit PepperGeek.com