Homemade Sriracha
Directions
- 1chop red jalapeños.
- 2chop red jalapeños.
- 3chop red jalapeños.
- 4weight the chopped jalapeños (323 grams).
- 5weight the chopped jalapeños (323 grams).
- 6weight the chopped jalapeños (323 grams).
- 7add 10 grams of salt to the jalapeños.
- 8add 10 grams of salt to the jalapeños.
- 9add 10 grams of salt to the jalapeños.
- 10toss and vacuum bag the jalapeños.
- 11toss and vacuum bag the jalapeños.
- 12toss and vacuum bag the jalapeños.
- 13let it ferment for 7 days.
- 14let it ferment for 7 days.
- 15let it ferment for 7 days.
- 16add garlic, sugar, salt, splash of vinegar, and xanthan gum to a blender.
- 17add garlic, sugar, salt, splash of vinegar, and xanthan gum to a blender.
- 18add garlic, sugar, salt, splash of vinegar, and xanthan gum to a blender.
- 19blend.
- 20blend.
- 21blend.
Ingredients
- 323 grams red jalapeño
- 323 grams red jalapeño
- 323 grams red jalapeño
- 10 grams salt
- 10 grams salt
- 10 grams salt
- 4 cloves garlic
- 4 cloves garlic
- 4 cloves garlic
- 20 grams sugar
- 20 grams sugar
- 20 grams sugar
- 10 grams salt
- 10 grams salt
- 10 grams salt
- 1 splash of vinegar
- 1 splash of vinegar
- 1 splash of vinegar
- 1 tsp xanthan gum
- 1 tsp xanthan gum
- 1 tsp xanthan gum
Equipment
knifebowlscalevacuum bag sealerblender