Sriracha

Prep	Ferment	Cook	Total
20 Min	7 Days	20 Min	7 Days 40 Min

Ingredients

First step

• 1¾ lbs red jalapeno - stem removed, halved lengthwise
• 3 garlic cloves
• 2 tbsp garlic powder
• 2 tbsp suger
• 1 tbsp light brown suger
• 1 tbsp kosher salt

Third step

• ½ cup white distilled vinegar

Directions

1. Process in food processor until consistency reaches a course puree.
2. Place puree in glass container for 7 days at room temperature, mixing each day until the 7th day.
3. In a medium sauce pan add the puree and mix in the ½ cup of white distilled vinegar. Bring to boil and let rest for 5± minutes.
4. Pour the contents of the sauce pan into the food processor again and run for several minutes until the consistency is very fine. You can add a little water if it is too thick.
5. Using a fine mesh strainer, strain the mixture using pressure to assist.
6. Discard what is left inside the strainer. The liquid the passes through the strainer is your sauce.
7. Refrigerate the sauce and enjoy.

Link to recipe