Diy Sriracha Sauce
1 pound of Red Jalapeno peppers, stems cut off
½ pound of Red Serrano peppers, stems cut off
⅓ cup of water
4 cloves of garlic, peeled
3 tablespoons kosher salt
½ cup distilled white vinegar
Directions
Step 1
Place Jalapenos and serrano peppers into a blender with water, garlic,brown sugar, and salt. Pulse several times, then blend until smooth.
Step 2
Transfer puree into a large glass jar or pitcher. Cover container with plastic wrap and place into a cool dry place for 3 to 5 days stirring and scraping down the sides once a day. The mixture will begin to bubble and ferment. Rewrap after every stirring and return to a cool, dark place until the mixture is bubbly.
Step 3
Pour fermented mixture back into the blender; add 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 the remaining pulp, seeds and skin left.
Step 4
In the saucepan that you have strained the pulp into, bring it to a boil over medium heat, stirring often, until reduced to your desired thickness, about 5-10 minutes.
Step 5
Let the sauce cool to room temperature . The sauce will thicken a little when cooled. Transfer sauce to bottles and store in the refrigerator
Step 6
Enjoy