Making Sriracha from Scratch requires a little patience. To taste like the real thing, the chillies must be fermented for 3-5 days, which produces the authentic flavour we all love!
- 1 tablespoon kosher salt
- 80ml water
- 120ml white vinegar
- Chop the chilli peppers, (keep the seeds), and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth.
- Transfer puree into a large glass jar. Cover container with plastic film and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment.
- Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
- Bring the sauce to a boil, stirring regularly, until the sauce is thickened, (5 to 10 minutes).
- Remove saucepan from heat and let sauce cool to room temperature. The Sauce will thicken further when cooled. Transfer sauce to jars or bottles and refrigerate.