Bomb-Ass Homemade Sriracha

I’ve been making this sriracha all summer, and it is so, so delicious! It’s great on eggs, Thai and Asian dishes - really anything! You could even mix it with mayo to create your own sriracha mayo for sandwiches and burgers.

Recipe by Jet Tila from 101 Asian Dishes You Need to Cook Before You Die.

INGREDIENTS

Makes about 2 cups

• ¾ lb. red jalapeños stemmed and roughly chopped

• ¼ lb. red serranos stemmed and roughly chopped

• ½ lb. green jalapeños stemmed and roughly chopped

• 4 cloves garlic

• ⅛ cup sugar

• ⅛ cup brown sugar

• 1-2 tsp salt

• ½ cup distilled white vinegar

• 1 tsp xanthan gum (optional, to help stabilize the sauce for long holding)

DIRECTIONS

Step 1

Place the peppers, garlic, sugars, and salt in a food processor and pulse until roughly chopped. Transfer the mixture to a clean container, cover and let sit at room temperature. A mason jar with a loosely fitting lid or a clean bowl with plastic wrap will work.

Step 2

Fermentation should begin in about 2 days. When bubbles begin to form, stir your “mash” once or twice a day to combine and help it settle. Continue until the mixture stops bubbling, about 6 to. 8days.

Step 3

Transfer the mash to a blender, add the vinegar, and purée until very smooth. Strain the sauce through a fine sieve. Add the xanthan gum and purée again until smooth and thick. Store your sauce in squeeze bottles in the fridge for up to 3 months.

Recipe by Jet Tila from 101 Asian Dishes You Need to Cook Before You Die.