Best 2 Easy Homemade Sriracha Sauce Recipes

EASY HOMEMADE SRIRACHA SAUCE

Steps:

• Rough chop the chiles (seeds in) and garlic and add all ingredients to food processor and chop away until you get a smooth sauce.
• You can add filtered water to the mixture to get your desired consistency. Pour mixture right into jars and leave in fridge. It will get better every day until it's gone.
• If you have a strainer and don't like texture to your sauce, feel free to get fancy and use it. The sauce will keep in your fridge for a month (but you'll finish it before then).

HOW TO MAKE HOMEMADE SRIRACHA SAUCE

Steps:

• Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
• Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
• Pour fermented mixture back into blender with vinegar; 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 remaining pulp, seeds, and skin left in strainer.
• Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
• Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.