Servings: 5 Jars
Prep time: 25 minutes
Total time: 25 minutes
5 pounds red chili peppers (Jalapeno, Fresno, Serrano peppers all work)
5 tablespoons sea salt
1/2 pound garlic
10-15 tablespoons sugar (brown sugar, palm sugar, or cane sugar all work depending on flavor profile you are going after)
1-2 tablespoons fish sauce (optional)
1. Wash and clean the peppers. Cut and discard the green ends of the peppers. Combine chili peppers, salt, garlic, and fish sauce together in a food processor and process for about 30 seconds to a minute or until the pepper mash is blended/broken down.
2. Now it's time for the fermentation process. Put the pepper mash into a major jar and seal tight. Leave out in room temperature, away from direct sunlight for 10-15 days or longer if you prefer a more tangier flavor profile. Pro tip: A cupboard is a great place for fermentation. The fermentation process is a lacto-fermentation, so the longer you let it ferment, the more acidic your sriracha will become.
3. For the cooking and finishing process: Take the pepper mash and strain out the skin and seeds using a fine mesh. Combine the strained sriracha with sugar in a cooking pot. Cook until it boils for about 1-2 minutes, then bottle. The bottled sriracha can last up to a year. Once opened, refrigerate to retain the freshness.
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