Sriracha: Difference between revisions
From McGough's Recipes
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Latest revision as of 22:54, 24 March 2024
Prep | Ferment | Cook | Total |
---|---|---|---|
20 Min | 7 Days | 20 Min | 7 Days 40 Min |
Ingredients
First step
- 1¾ lbs red jalapeno - stem removed, halved lengthwise
- 3 garlic cloves
- 2 tbsp garlic powder
- 2 tbsp suger
- 1 tbsp light brown suger
- 1 tbsp kosher salt
Third step
- ½ cup white distilled vinegar
Directions
- Process in food processor until consistency reaches a course puree.
- Place puree in glass container for 7 days at room temperature, mixing each day until the 7th day.
- In a medium sauce pan add the puree and mix in the ½ cup of white distilled vinegar. Bring to boil and let rest for 5± minutes.
- Pour the contents of the sauce pan into the food processor again and run for several minutes until the consistency is very fine. You can add a little water if it is too thick.
- Using a fine mesh strainer, strain the mixture using pressure to assist.
- Discard what is left inside the strainer. The liquid the passes through the strainer is your sauce.
- Refrigerate the sauce and enjoy.