I always thought sriracha was just ketchup with peppers in it. Turns out there aren't even any tomatoes and you have to ferment the sauce in a cool dry place for 4 days; hence the super long "cook time". #DIYCondiments
Remove stems from your peppers. Then throw them in a food processor whole.
Add pealed garlic, brown sugar, salt, and water to the food processor.
Process until smooth.
Transfer to a large glass jar, and cover with plastic wrap.
Keep your sauce in a cool dark place for 3-5 days and stir once a day. The sauce will begin to separate and bubble. Rewrap the jar after each stirring.
After the sauce ferments, pour sauce into a food processor with pineapple juice; blend until smooth.
Strain the pulp and seeds through a fine mesh sieve into a sauce pan. Scrape the pulp as much as possible. Discard the pulp and seeds.
Place sauce pan on the stove and bring to a boil. Stirring often, lower the heat and allow sauce to reduce for 5-10 minutes.
This results in a pretty spicy sauce. You can add honey to the sauce after it simmers until your desired spice level is reached.
Remove pan from heat and let it cool to room temp.
Transfer to airtight jar and store in the fridge.
ENJOY!!
Ingredients
Directions
Remove stems from your peppers. Then throw them in a food processor whole.
Add pealed garlic, brown sugar, salt, and water to the food processor.
Process until smooth.
Transfer to a large glass jar, and cover with plastic wrap.
Keep your sauce in a cool dark place for 3-5 days and stir once a day. The sauce will begin to separate and bubble. Rewrap the jar after each stirring.
After the sauce ferments, pour sauce into a food processor with pineapple juice; blend until smooth.
Strain the pulp and seeds through a fine mesh sieve into a sauce pan. Scrape the pulp as much as possible. Discard the pulp and seeds.
Place sauce pan on the stove and bring to a boil. Stirring often, lower the heat and allow sauce to reduce for 5-10 minutes.
This results in a pretty spicy sauce. You can add honey to the sauce after it simmers until your desired spice level is reached.
Remove pan from heat and let it cool to room temp.
Transfer to airtight jar and store in the fridge.
ENJOY!!