How to make Sriracha Sauce

Takes 10100 minutes | Serves 16 |

Ingredients

800 g red jalapeño peppers, stems removed and halved lengthwise
3 garlic cloves
2 tablespoons sugar
1 tablespoon light brown sugar
1 tablespoon salt
120 ml distilled white vinegar
some as needed Water

Steps

Preparing the Sauce

• Combine the peppers, garlic, sugars, and salt in a food processor. Pulse until a coarse purée forms.
• Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily. It may get a little fizzy; that's normal.

Cooking and Finishing

• After 1 week, pour the chile mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. Note: If preserving gut-friendly bacteria, skip simmering and purée with vinegar in the next step.
• Let the mixture cool, then purée in a food processor for 2-3 minutes until smooth. Add water if too thick.
• Strain through a fine-mesh strainer, pressing on solids with the back of a spoon.
• Taste and adjust seasoning and consistency with additional vinegar, water, salt, sugar, or garlic powder. Refrigerate for up to 6 months.