Sriracha

Homemade Sriracha Ingredients

2 heads of garlic

2 1/2 cups distilled white vinegar

2 tablespoons sugar or honey

1 tablespoon sea salt

Homemade Sriracha Steps

Wash the peppers and spread them out to dry.

Cut off the pepper tops and discard.

Slice the peppers in half. Remove and discard the seeds and membranes.

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! This sauce is hot in more ways than one.

Return the blended Sriracha 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.