My Recipe for Sriracha Sauce



Chop chiles and smash garlic.

Combine chiles, garlic, salt, and vinegars. Simmer 1/2 hour or until peppers are softened.

Add sugar and cool. When cool, blend thoroughly.

Let sit out two days to ferment slightly. Bottle and refrigerate.

Makes about 1 quart.


This recipe can be canned or frozen, but I hardly see the point. It won't last that long.