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Sriracha Sauce Recipe | Video

Never Fear a Srirachapocalypse Again With This Recipe

If you count yourself a sriracha fanatic, it's high time you tried making the rooster sauce at home. Not only are the results fantastic, but it's also a fun introduction to fermenting — think of it as a science project of sorts — and, you'll be set if the srirachapocalypse rears its ugly head once more.

Homemade Sriracha

Notes

Refrigerated sriracha will keep for up to 3 months.

Homemade Sriracha

Ingredients

  1. 3/4 pound red jalapeño peppers, stems removed, roughly chopped
  2. 1/4 pound red serrano peppers, stems removed, roughly chopped
  3. 1/2 pound green jalapeños, stems removed, roughly chopped
  4. 4 garlic cloves
  5. 1/4 cup granulated sugar
  6. 1/4 cup brown sugar
  7. 1-2 teaspoons salt
  8. 1/2 cup distilled white vinegar
  9. 1 teaspoon xanthan gum

Directions

  1. Place peppers, garlic, sugars, and salt in a food processor, and pulse until roughly chopped. Transfer mixture to a clean container, cover, and let sit at room temperature. A mason jar with a loose-fitting lid or a clean bowl with plastic wrap will work. Fermentation should begin in about 2 days. When bubbles begin to form, stir your "mash" once or twice a day to combine and help settle. Continue until the mixture stops bubbling, about 6 to 8 days.
  2. Transfer the mash to a blender, add the vinegar, and puree until very smooth. Strain the sauce through a fine sieve. Add xanthan gum, and puree again until it's smooth and thick.
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