Homemade Sriracha

By Tom421

Ingredients

• 1 1/2 pounds hot, red chiles (such as red jalapeños, Fresno, serrano or Thai chiles), stemmed
• 12 garlic cloves, peeled
• 1 cup water
• 3/4 cup distilled white vinegar
• 1 cup sugar
• 3 tablespoons table salt

Details

Servings 1
Adapted from jsonline.com

Preparation

Step 1

Sriracha is surprisingly very easy to make

Puree chiles , garlic, water and vinegar in blender until smooth, about 1 minute. Transfer mixture to large saucepan, and stir in sugar and salt.

Bring to a boil over high heat, then reduce heat to medium-low and simmer, skimming any surface foam and stirring occasionally, until mixture is thickened and reduced to about 3½ cups, 20 to 25 minutes. Remove from heat and let cool 5 minutes.

Return mixture to blender and blend on low speed (you don’t want to incorporate too much air) until smooth, about 20 seconds. Transfer to glass measuring cup and cool to room temperature. Transfer to a container with tight-fitting lid (such as a plastic squeeze bottle or mason jar), cover, and refrigerate 1 day before using. Sauce can be stored, refrigerated, up to 1 month.