We all love
The Rooster, king of all hot sauces. But right now, jalapeños are abundant so why not make a batch of homemade Sriracha yourself?
Jalapeños are great for this recipe but you can also use Serranos, Fresnos, or even a combination. Stem and cut the chiles in half and remove seeds.
Peel the garlic and add it and the chiles to a saucepan.
Add in the sugar, salt and vinegar and simmer gently for 30 minutes.
Blend the mixture and water in a blender until smooth.
1 lb jalapeño, serrano or other mix of chiles, seeded
1 cup peeled garlic cloves
1/2 cup vinegar (5% acidity)
6 Tbs sugar
1 1/2 tsp salt
1/2 cup hot water
In a saucepan, add chiles, garlic, vinegar, sugar and salt.
Cover and simmer gently, over very low heat for 30 minutes.
Add mixture and hot water to a blender.
Blend until smooth, opening vent to release steam often.
Add more hot water to get to the consistency you like.
Store in refrigerator in an airtight container for up to two weeks.
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