Homegrown Sriracha Sauce
1.5 pounds Sriracha Peppers, or other red hot peppers such as cayenne, goat horn, fresno, bishop crown, thai hot, or jalapeno peppers
⅓ cup water
6 cloves garlic, peeled
3 tablespoons brown sugar
1 tablespoon kosher salt
½ cup white vinegar
Cut off stems of peppers, add to a food processor or blender and add water, garlic, brown sugar, and salt.Pulse, then blend until smooth. Add puree into a large glass jar or pitcher, and keep covered in a cool dark location for 3 to 5 days, stirring and scraping down the sides daily. You should see the mixture start to bubble and ferment by the third to fifth day. Once bubbly, blend or process fermented mixture adding the vinegar and process until smooth. Use a fine-mesh strainer and push as much of the mixture as you can through the strainer into a saucepan. Discard the pulp, seeds, and skin that is left in the strainer. Bring to a boil over medium heat, stirring often, until reduced and thickened, about 5 to 10 minutes. Let cool to room temperature. Pour sauce into clean jars or bottles and store in the refrigerator.
We're excited to be offering Sriracha pepper seeds this year!
