Friday, October 3, 2014

Homemade Sriracha


2 cups assorted fresh red chiles (jalapeño, cayenne, serrano, habanero, etc), stemmed and seeded
5–6 garlic cloves
4 tablespoons white wine vinegar
2 teaspoons sugar, plus more to taste
1–2 teaspoons salt, to taste

Combine all ingredients in a food processor and pulse until well blended. Taste for salt and pepper and adjust if desired.

Transfer mixture to a small nonreactive saucepan and simmer over medium heat for about 5 minutes, or until sauce loses its raw vegetable smell.

Let cool and pour into a bottle or jar.

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