homemade sriracha sauce
Way better than the store bought squeeze bottle
prep time
cook time
method
No-Cook or Other
yield
many
Ingredients
- 1 pound each red jalapenos, red serranos, and green jalapenos stemmed and chopped
- 6 cloves garlic
- 4 tablespoons sugar
- 4 tablespoons brown sugar
- 2 teaspoons salt
- 1/2 cup distilled white vinegar
- 1 teaspoon xanthan gum (optional helps it last longer)
How To Make homemade sriracha sauce
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Step 1Place 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.
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Step 2After 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.
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Step 3Transfer 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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