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Sriracha sauce | wefacecook.com Sriracha sauce | wefacecook.com
Recipe

SRIRACHA SAUCE

Serves: 20
If they like it, it serves 20 otherwise  - thinking face emoji
Cooking time: 10 minutes
Totaltime: 0 minutes
Additional info: The preparation of Sriracha sauce takes about a week as it requires fermentation

Ingredients

  • 1 1/2 lbs red jalapeños (or serranos), stems snipped off, leaving green tops intact
  • 6 cloves garlic, peeled
  • 4 tablespoons light brown sugar
  • 1 tablespoon Kosher salt
  • 1 tablespoon fish Sauce
  • 1/2 cup distilled white vinegar

Preparation

  • Place peppers, garlic, sugar, and salt in bowl of a food processor fitting with steel blade. Pulse until chilies are very finely chopped, stopping to scrap sides of bowl as necessary. Transfer mixture to a clean jar, cover, and let sit at room temperature.
    Check jar each day for fermentation, when little bubbles start forming at bottom of jar, about 3-5 days. Stir contents each day, continuing to let ferment until chilies are no longer rising in volume, an additional 2-3 days.
    Transfer chilies to jar of a blender or food processor, add in white vinegar, Fish sauce and puree until completely smooth, 1-3 minutes. Transfer to a mesh strainer set atop of a medium saucepan. Strain mixture into saucepan, using a rubber spatula to push trough as much pulp as possible, only seeded and larger pieces of chilies should remain in strainer.Use a food mill with the medium disc to make this easier.
    Bring mixture to a boil, reduce heat, and simmer until sauce thickens and clings to a spoon, 5 or 10 minutes. Transfer to an airtight container and store in refrigerator for up to 6 months.
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