I have read that you can make a fermented version of this, which swaps out some of this recipe’s freshness for an authentic tangy funk. The instructions I saw said to leave it on the counter for a few days, scraping off any mold before using. I tend to shy from recipes with that kind of instruction, but if anyone out there tries it, do send me a report!
Homemade Sriracha Sauce
1/2 pound fresh spicy red chilies, stemmed and cut in chunks (seed for less heat)
4 or more cloves garlic, peeled
1 teaspoon salt
1 cup white vinegar
1 or 2 tablespoons sugar
Put everything in a medium saucepan. Bring to a boil over high heat, then turn down to low. Simmer 20 minutes or so, until everything is very soft when poked with a fork. Let cool somewhat, then blend until very smooth. Store in a jar or squeeze bottle in the fridge. (If you use a squeeze bottle, strain the mixture first or use one with a very wide nozzle.)
Squirt in soups, on hot dogs and hamburgers, over dim sum. Stir into spaghetti sauce, or brush onto grilled meat or fish. Use as your “secret ingredient” in cocktail sauce and Bloody Marys. Mix with mayo for a condiment that will make diners sit up and beg. Heck, some hardened addicts will eat regular Sriracha on toast; how much better that would be with this version!
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