- 1 1/2 lbs red jalapeno's, chopped with seeds
- 4 red habanero peppers, chopped with seeds
- 6 cloves garlic, chopped
- 4 tbs light brown sugar
- 1 tbs kosher salt
- 1/2 cup white vinegar
Typically commercial grade sriracha is made with only red jalapenos, vinegar and commercial preservatives. This version of sriracha is made with red jalapenos, habaneros and no preservatives. This sauce develops wonderful flavor as it is fermented at room temperature for 5-7 days.
- Add the peppers, garlic, sugar and salt in the bowl of a food processor fitted with a steel blade.
- Pulse until chilies are very finely chopped, stopping to scrape sides of bowl as necessary.
- Transfer the mixture to a clean mason jar, cover and let sit at room temperature.
- Check the jar every day for fermentation. You will see little bubbles forming at the bottom of the jar in about 3-5 days.
- Stir the chilies each day and let ferment for another 2-3 days.
- Transfer the contents of the jar to the bowl of a food processor, add the vinegar, and puree until completely smooth.
- Place a mesh strainer over a sauce pan and strain the chili mixture pressing through as much pulp as possible.
- Bring mixture to a boil, reduce heat and simmer until sauce thickens, about 5-10 minutes.
- Taste for seasoning and adjust if desired.
- Let mixture cool, then transfer to an airtight container and store in the refrigerator for up to 6 months.