Sriracha Sauce (Hot Pepper)

The recipe for this sauce was sent to me by Dian Vayda who is a regular contributor to Rosie’s Kitchen, I didn’t have enough hot chile peppers but I bought a mixed bag up from the garden of hot and mild, the sauce still had a bite, was still hot and was well worth making, next year I hope to grow a lot more hot chiles and I’ve seen some great recipes to make this sauce suitable for long-term storage in jars. I’m typing the recipe as it was posted to me, the sauce should be a redder colour than mine but as I said I used a mix of peppers and a lot of them were green.

1 1/2 lbs Red Hot Peppers (Jalapeno or Chile)
7-8 Cloves of Garlic
1 Tbsp Kosher Salt (I used raw sea salt)
4 Tbsp Light Brown Sugar
1/3 Cup of water, recipe said filtered, I used spring water.
1/2 White Vinegar

Put hot peppers, garlic, sugar, water and salt in to a blender, Pulse until peppers are finely chopped, making sure to scrape the sides, Transfer to clean jar, cover with plastic wrap with a rubber band to keep wrap secure. Let it sit in a cool dark place until bubbly, about 3-7 days
Check jar each day for fermentation, when the little bubbles start forming at the bottom of the jar, usually 3-5 days, stir contents each day continuing to let it ferment until mixture is no longer rising in volume, and additional 2-3 days.

Put back in the blender add the vinegar and then puree until completely smooth.

Strain through a mesh strainer into a saucepan, use a rubber spatula to push through as much pulp as possible.

I froze the left over pulp, making my own cubes of chile pulp to add to sauces and soups.

Bring the strained sauce to the boil, reduce heat and simmer until sauce reduces and thickens, it will cling to the back of a spoon, takes between 5 and 10 minutes.