Homemade Sriracha Sauce
1 lbeach red jalapenos, red serranos, and green jalapenos stemmed and chopped
4 Tbspbrown sugar
1/2 cdistilled white vinegar
1 tspxanthan gum (optional helps it last longer)
How to Make Homemade Sriracha Sauce
- 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.
- 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.
- 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.