Ingredients:

  • 1 lb red jalapeño peppers, stems removed
  • 4 cloves garlic, minced
  • ½ cup granulated sugar
  • ½ cup distilled white vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon brown sugar (optional for fermentation)

Instructions:

  1. Rinse the jalapeños and remove stems; chop roughly.
  2. In a blender, combine chopped jalapeños, garlic, sugar, vinegar, and salt. Blend until smooth, adjusting texture as desired.
  3. Pour the blended mixture into a saucepan and bring to a simmer over medium heat, then reduce to low. Cook for 20 minutes.
  4. Allow the sriracha to cool down before transferring to a glass jar. For added complexity, consider fermenting it in a jar for a week.
  5. (Optional) Blend again after cooling for a finer texture.