Homemade Sriracha Sauce

• Vegan
• Gluten free

• Produce

  • 3 Garlic cloves
  • 2 tbsp Garlic powder
  • 1 3/4 lbs Jalapeno peppers, red

• Baking & Spices

  • 1 tbsp Brown sugar, light
  • 2 tbsp Granulated sugar
  • 1 tbsp Kosher salt

• Oils & Vinegars

  • 1/2 cup Distilled white vinegar

• Liquids

  • 1 Water

Found on leitesculinaria.com

Ingredients

• 1 3/4 pounds red jalapeño peppers, stems removed and halved lengthwise
• 3 garlic cloves
• 2 tablespoons garlic powder (optional)
• 2 tablespoons granulated sugar, plus more as needed
• 1 tablespoon light brown sugar
• 1 tablespoon kosher salt, plus more as needed
• 1/2 cup distilled white vinegar, plus more as needed
• Water, as needed

Directions

• 1. To make the Sriracha, in the bowl of a food processor, combine the peppers, garlic, garlic powder, if desired, sugars, and salt. Pulse until a coarse purée forms. Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily. (It may get a little fizzy; that’s to be expected.)2. After 1 week, pour the chile mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. Let the mixture cool, then purée in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, feel free to adjust the consistency with a small amount of water.3. Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness you’ve been waiting a week to get. Adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, granulated sugar, or garlic powder to suit your taste. Transfer to a glass jar, close the lid tightly, and refrigerate for up to 6 months.