Saturday, January 24, 2015

Homemade Sriracha Ingredients


  • 1 pound peppers (Choose carefully for color and heat.)
  • 2 heads of garlic 
  • 2 1/2 cups distilled white vinegar 
  • 2 tablespoons sugar or honey 
  • 1 tablespoon sea salt

Steps To Make It

  1. Wash the peppers well and lay them on some paper towels to dry out. 
  2. Cut the step tops off the peppers and slice the peppers in half. Remove the membranes and seeds inside (you can leave some seeds for additional heat).  
  3. Next, peel and mince the garlic to prepare it. 
  4. Pour the sugar, salt, and vinegar into a glass mixing bowl and mix until all of the sugar is dissolved. Now add the garlic and peppers to the vinegar, cover it and refrigerate 8-12 hours. The following day pour this mixture through a strainer and catch the vinegar into a large pot or sauce pan. 
  5. Now cook the vinegar mixture until it reduces to about 50% of where its at. 
  6. Add the strained peppers and garlic to the reduced vinegar and continue cooking until the peppers and garlic are completely soft, cooked through.
  7. Take the cooked down sauce and remove it from the heat for about 20 minutes then run it through a food processor. 
  8. Finally add it back to the sauce pan one last time and keep it on a low simmer throughout the canning process. Enjoy! 


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