A fiery homemade sriracha sauce recipe that packs a flavorful punch.
Author:Don Nicholas
Prep Time:10 minutes
Ferment Tiime:5-7 days
Cook Time:10 minutes
Total Time:7 days
Yield:1-1.5 cups 1x
Category:Sides & Sauces
Ingredients
Scale
2 1/2 pounds red jalapeño peppers, stems removed (can also mix with serrano or Thai chili peppers)
6 garlic cloves
1/2 tbsp fresh ginger, grated first
1/4 cup rice vinegar
1/4 cup fish sauce
1/4 cup light brown sugar
1 tablespoon kosher salt
1/2 cup water (this will cook off when you reduce it)
Instructions
Blend the Ingredients: In a blender, combine the red jalapeño peppers, garlic, ginger, vinegar, fish sauce, sugar, salt, and water. Blend until smooth.
Ferment the Mixture: Transfer the blended mixture to a glass jar. Cover the jar with a cheesecloth and secure it with a rubber band. Let the mixture sit at room temperature for 5-7 days, stirring daily. The mixture will ferment and develop a tangy flavor.
Cook and Strain: After fermentation, transfer the mixture to a saucepan. Bring it to a boil over medium heat, then reduce the heat and simmer for 5-10 minutes. Remove from heat and let it cool. Strain the sauce through a fine-mesh sieve, pressing down to extract as much liquid as possible.
Store: Pour the strained sauce into a clean bottle or jar. Store in the refrigerator for up to 6 months.
