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Homemade Sriracha Sauce

duration35 mins
difficulty_levelMedium
meal_typeSnack
cooking_typeBoil
taste_typeSavory, Umami
spice_typeMedium

Ingredients

  • 1 pound
  • 1/2 pound red serrano peppers, stems cut off
  • 3 tbsps light brown sugar
  • 1 tbsp kosher salt
  • ⅓ cup water
  • 1/2 cup distilled white vinegar

Steps

  1. Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
  2. Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
  3. Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
  4. Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
  5. Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.