Sriracha

Ingredients

• 1 pound peppers (Choose carefully for color and heat.)

• 2 heads of garlic

• 2 1/2 cups distilled white vinegar

• 4 tablespoons sugar or honey

• 1 tablespoon sea salt

Preparation

Wash the peppers and spread them out to dry.

Cut off the pepper tops and discard.

Slice the peppers in half. Do not remove seeds and membranes for max heat. (optional)

Peel and mince the garlic cloves.

Pour the vinegar, sugar and salt into a non-reactive container. I used a glass gallon jar for this. Mix until the sugar and salt have dissolved into the vinegar.

Add the peppers and garlic to the vinegar mix. Cover and refrigerate overnight.

This next day strain the garlic and chilis from the vinegar. Strain the vinegar into a large saucepan.

Cook the vinegar until it is reduced by half.

Add the strained peppers and garlic to the reduced vinegar and continue cooking until the peppers and garlic are completely soft, cooked through.

Blend the cooked sauce in a food processor. Careful watch for fumes and splashes! This sauce is hot in more ways than one.

Strain the blended Sriracha back into to the sauce pan and keep it at a low simmer while canning it. The canning situation should be set up and ready when the sauce is ready. Follow the manufacturer’s directions that come with the canning jars. This shit WILL stink up your whole house. If you have an outdoor kitchen I recommend using it.

For Instant Pot - rough chop peppers, removing stem, peel and rough chop garlic. Dump all ingredients in pot, set on high for 30 minutes. Use natural pressure release. Blend until smooth and bottle.

Urban Cowgill 2017