Homemade Siracha Hot Saucer

By stancec44

So why on earth would you want to make your own Sriracha? I mean, the bottled stuff is already amazing, and it’s actually cheaper to buy than it is to make. Um, because you can! Besides being delicious and pretty easy to make, there’s that cool sense of pride that comes with the DIY approach that money just can’t buy.

Ingredients

• 1 3/4 pounds red jalapeño peppers, stems removed and halved lengthwise
• 3 garlic cloves
• 2 tablespoons garlic powder (optional)
• 2 tablespoons granulated sugar, plus more as needed
• 1 tablespoon light brown sugar
• 1 tablespoon kosher salt, plus more as needed
• 1/2 cup distilled white vinegar, plus more as needed
• Water, as needed

Details

Servings 2
Preparation time 5mins
Cooking time 1200mins
Adapted from leitesculinaria.com

Preparation

Step 1

1. To make the Sriracha, in the bowl of a food processor, combine the peppers, garlic, garlic powder, if desired, sugars, and salt. 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 to be expected.)

2. 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. Let the mixture cool, then purée in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, feel free to adjust the consistency with a small amount of water.

3. Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness you’ve been waiting a week to get. Adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, granulated sugar, or garlic powder to suit your taste. Transfer to a glass jar, close the lid tightly, and refrigerate for up to 6 months.