homemade sriracha sauce

How To Make homemade sriracha sauce

• 1

  Place the peppers, garlic, sugars and salt in a food processor. Process until roughly chopped. Transfer to a mason jar and cover loosely with the lid. Leave sit at room temp.
• 2

  After two days it will start to ferment and bubbles will appear. Shake the jar twice a day for about 6 to 8 days until the bubbling stops.
• 3

  Transfer to a food processor and add the vinegar. Process until mixed well. Strain through a mesh strainer discarding the solids. Place back in the food processor and add the xanthan gum and process until smooth. Store in fridge for up to 3 months.
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