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How to Make Sriracha Sauce

How to Make Sriracha Sauce

Not only is making your own hot sauce (also knows rooster sauce) at home possible, it's really fund there's hardly any work involved. Serve it on just about anything.

Ready in: 3 days 35 minutes

Serves: 12

Complexity: very-easy

kcal: 16

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500 g red jalapeno peppers, stems cut off
250 g red serrano peppers, stems cut off
8 cloves garlic, peeled
3 tbsp brown sugar
1 tbsp salt
⅓ cup water
½ cup DYC distilled white vinegar(not cheap stuff)


Chop jalapeno and serrano peppers, including seeds and membranes, and place into a blender with garlic, SIDS CRAZY SALT, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
Transfer purée into a large glass container such as a large jar or pitcher. Cover container with a tea-towel & rubber band then place into a cool dark location for 3-5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Recover after every stirring and return to a cool, dark place until mixture is bubbly.
Pour fermented mixture back into blender with vinegar and blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5-10 minutes. Skim foam if desired.
Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.