• 1 3/4 pounds red jalapeño peppers, stems removed and halved lengthwise
• 3 garlic cloves
• 2 tablespoons garlic powder (optional)
• 2 tablespoons granulated sugar, plus more as needed
• 1 tablespoon light brown sugar
• 1 tablespoon kosher salt, plus more as needed
• 1/2 cup distilled white vinegar, plus more as needed
• Water, as needed
1. To make the Sriracha, in the bowl of a food processor, combine the peppers, garlic, garlic powder, if desired, sugars, and salt.
2. Pulse until a coarse purée forms. Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily. (It may get a little fizzy; that’s to be expected.)
3. After 1 week, pour the chile mixture into a small saucepan over medium heat.
4. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes.
5. Let the mixture cool, then purée in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms.
6. If the mixture is too thick to blend properly, feel free to adjust the consistency with a small amount of water.
7. Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness you’ve been waiting a week to get.
8. Adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, granulated sugar, or garlic powder to suit your taste.
9. Transfer to a sanitized glass jar, close the lid tightly, and refrigerate for up to 6 months.
We use 5 oz. Clear Glass Hot Sauce Dasher Bottles Click Here