Homemade Sriracha Sauce

INGREDIENTS:

• 2 pounds mixed red chili peppers )red jalapenos are preferred, though Fresnos or red Thai peppers are great)
• 1-quart unchlorinated water
• 3 tablespoons sea salt
• 4 cloves garlic chopped
• 1 tablespoons light brown sugar (or more to taste)
• 1 teaspoon granulated sugar
• 1 cup rice wine vinegar

SRIRACHA SAUCE WITH FRESH PEPPERS

• 2 pounds mixed red chili peppers  (red jalapenos are preferred, though Fresnos or red Thai peppers are great)
• 1 quart unchlorinated water  Use only 1/2 cup for a thicker sriracha sauce
• 4 cloves garlic chopped
• 1 tablespoon  light brown sugar (or more to taste)
• 1 teaspoon granulated sugar
• 1 cup rice wine vinegar
• 1 teaspoon  sea salt  (or to taste)

INSTRUCTIONS:

• First, ferment the chili peppers. Process your fresh peppers in a food processor. If you don’t have a processor, use a mortar and pestle or simply finely chop them. Pack them into a jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.
• Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.
• Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, “How to Make Fermented Pepper Mash”, for further instruction.
• After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.
• Pour the fermented peppers, including some or all of the brine (see notes), into a pot along with the garlic, brown sugar, granulated sugar and vinegar. Bring to a quick boil. Reduce heat and simmer for 5-10 minutes to reduce a bit and let the flavors meld.
• Cool slightly then add to a food processor and process until smooth.
• Strain the mixture to remove the solids. Pour into hot sauce bottles and enjoy.

SRIRACHA SAUCE WITH FRESH PEPPERS

• Roughly chop the chili peppers and add them to a pot with the remaining ingredients.
• Bring to a quick boil, then reduce heat and simmer for 15 minutes.
• Cool, then add to a food processor. Process until smooth.
• Strain the solids out through a strainer and discard (or keep them for dehydrating – they make great seasonings). Pour into bottles and use as desired.

Notes

Prep and Cooking times do not include the 1-2 weeks of fermentation time, so keep that in mind.

Brine. For a thicker sauce, use only 1/2 to 1 cup of the brine when simmering. Use all of it for a much thinner version. Adjust as desired.

Makes about 4 cups of sauce or so. For storage: Vinegar affects acidity levels. Homemade sauces should be kept at 4.0 ph or below to keep longer term. If your hot sauce is not acidic enough, add more vinegar to bring the ph down. Keep in the fridge for freshness and longer keeping. You can also bottle your sauces with proper procedures.

Heat Level: Medium.

If you think the brine will be too salty after fermenting, you can replace some or all of the brine with fresh water or vinegar when processing.