Prepare a large mason jar by thoroughly cleaning and the sterilizing it with boiling water.
***Wear gloves when working with these peppers.***
Thoroughly wash and dry the peppers.
Cut off the stems and then coarsely chop the peppers.
Add the peppers and salt, sugar, garlic and water to a blender or food processor and process until smooth.
Transfer to the sterile mason jar. Ensure the jar is not more than 2/3 full. The peppers will expand substantially as they ferment. Place the sealer top on but do not tighten the ring. Leave loose to allow gas to vent from the fermentation.
Let the mason jar sit for 2-3 days. After this, you should see evidence of fermentation. The peppers will begin to bubble and separate and a clear liquid will form in the bottom of the jar.
Once fermentation has started you will need to mix the peppers once or twice a day. To avoid contamination, I do this by tightening the ring and shaking the jar by inverting several times. Once mixed, don't forget to loosen the ring off the jar.
After 2-3 days of fermenting, the fermentation should have slowed and the volume will not be expanding. At this point, you are ready to finish your Sriracha sauce.
Pour the peppers back into a blender, add 1/2 cup of white vinegar and blend until smooth. Strain this mixture through a stainless still screen into a sauce pot. The sieve should pass most of the pulp but not the seeds. Bring this mixture to a boil. Boil gently until the sauce begins to thicken and just sticks to the spoon (about 10 mins).
Transfer this mixture to a cleaned and sterilized bottle and then refrigerate. This should keep for 6 months or more in the refrigerator.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1040g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 3661.9mg||126 %|
|Potassium 234.3mg||6 %|
|Total Carbohydrate 90.9g||27 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 90.3g|
|Protein 2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 380
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