Siraacha

Sriracha


Adapted from Serious Eats

Makes about 1 cup

1 1/2 lbs. Fresno peppers (about 30 peppers)
8 garlic cloves
1 tbsp.Sea salt
1/4 cup Raw sugar
1/2 cup  Braggs or organic apple cider vinegar

Put on some gloves. This is crucial.

Remove stems from peppers and chop into large chunks. Place in food processor bowl along with garlic, salt and sugar. Pulse until coarsely chopped. Place mixture into mason jar and cover. (I used a coffee filter and a rubber band for this.)


Allow to ferment for about 5-7 days, stirring every so often. You should see some bubbling after about the third day.

Transfer mixture to blender, add vinegar, and puree until smooth. This can take up to three minutes.


Strain into small saucepan to remove seeds and chunks of pulp.

Heat the saucepan on the stove and bring to a simmer. Continue simmering until mixture thickens, about 5-10 minutes. This took a full ten minutes for me. Allow to cool and store in a sealed container.

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