1 lb. red jalapeno peppers, stemmed and halved lengthwise
4 cloves garlic, peeled
3 tbsp. granulated sugar
1 tbsp. kosher salt
1/2 cup distilled white vinegar

Combine the jalapenos, garlic, sugar, salt, and vinegar in a food processor. Pulse until the mixture is smooth. Transfer the mixture to a jar and let it sit at room temperature for 3 to 5 days, stirring daily.

After 5 days, strain the mixture through a fine-mesh sieve. Bottle the sriracha sauce and store it in the refrigerator.

Tips:

The longer you let the sriracha sauce ferment, the spicier it will become. You can adjust the amount of sugar and salt to taste. If you want a smoother sriracha sauce, you can puree it in a blender after it has been fermented. Sriracha sauce can be stored in the refrigerator for up to 6 months.

Variations:

 • Add a habanero pepper for a spicier sauce.
 • Add a carrot for a sweeter sauce.
 • Add some ginger for a more complex flavor.
 • Ferment the sriracha sauce in a jar with a lid for a more intense flavor.

Submitted by: Lizzie