Homemade Sriracha

Step 1

Coarsely chop your red peppers of choice, keep the seeds in.

Step 2

Place the chilies, garlic cloves, brown sugar, salt, and water into a food processor. Pulse chop until you reach a thick pepper mash consistency.

Step 3

Pour the pepper mash into a glass jar or bowl and cover.

Step 4

Place the covered pepper mash into a dark location. Leave it there for 3 days, but each day pull the pepper mash out once or twice, uncover, and give it a full stir. You will see bubbles - that's to be expected as part of the fermentation process.

Step 5

Pour the fermented pepper mash back into the blender or food processor and add the vinegar.

Step 6

Blend the mix until it reaches a thinner consistency.

Step 7

Pour the sauce into a strainer over a sauce pan and press the sauce down using a wooden spoon to force the liquid through the strainer.

Step 8

Heat the hot sauce over medium high for 5 to 10 minutes (it will boil), until it reaches the thickness you prefer.

Step 9

Remove from heat and let the hot sauce cool completely.

Step 10

Transfer the cooled hot sauce to a serving jar or bottle of your choice and enjoy!