Sriracha Sauce

Ingredients:

• 1 pound red jalapeño peppers, stems removed, and sliced
• 6 garlic cloves, peeled
• 3 tablespoons light brown sugar
• 1 tablespoon kosher salts
• 1 cup distilled white vinegar
• 2 tablespoons tomato paste

Instructions:

1. Prepare the Peppers: a. Clean the jalapeño peppers, removing the stems, and cut them into slices. b. For a milder sauce, you can remove the seeds from the peppers.

2. Fermentation: a. In a blender, combine the sliced jalapeños, garlic, brown sugar, and salt. b. Blend to form a coarse puree. c. Transfer the mixture to a clean jar, leaving some space at the top. d. Cover the jar with a cloth and secure it with a rubber band or string. e. Let it ferment in a cool, dark place for 3-5 days, stirring once a day. It’s ready when it smells pungent and the bubbles have subsided.

3. Cooking the Sauce: a. Once fermented, pour the mixture into a saucepan, add the white vinegar, and bring to a boil. b. Reduce the heat and simmer for 5-10 minutes. c. Stir in the tomato paste and simmer for an additional 10 minutes, or until the sauce has thickened slightly.

4. Blending: a. Allow the sauce to cool to room temperature. b. Blend the sauce again until it’s very smooth.

5. Straining: a. Strain the sauce through a fine-mesh sieve or cheesecloth to remove any solids. b. Use a spatula or the back of a ladle to push the sauce through, extracting as much liquid as possible.

6. Bottling: a. Once strained, transfer the sauce to a clean bottle or jar. b. Store the Sriracha sauce in the refrigerator. It should stay fresh for up to 6 months.

Notes:

• Adjusting Consistency: If you find the sauce too thick, you can add a bit more vinegar or water until your preferred consistency is reached.
• Adjusting Sweetness: If you prefer a sweeter Sriracha, you can add more sugar to taste during the cooking process.

Now you have your homemade Sriracha sauce ready to spice up your dishes!