Sriracha
Makes 1 1/4 cups
1 pound fresno peppers
1/2 pound green jalapenos
2 garlic cloves
1/4 cup rice wine vinegar
2 teaspoons sea salt
1/4 cup sugar
1. Cut the stems (but not the crowns) off the peppers and add them to a food processor. Add the garlic, vinegar and salt. Process until finely ground. Transfer to a 1/2-gallon glass mason (to make it easy to stir) and cover tightly with a lid. Place the jar aside, out of sunlight, for 3 to 5 days. Stir the chili mixture once a day and taste after three days. If it tastes fermented it is ready for the next step.
2. Add the chili mixture to a blender along with the sugar. Blend until very smooth. Transfer to a fine mesh strainer (not a very fine mesh) and pass all the mixture through as you possibly can. Don’t forget to scrape the underside of the strainer where pulp accumulates.
3. Add the strained mixture to a medium saucepan. Cook the mixture over medium heat until it is at the consistency that you like. I reduced mine to 1 1/4 cups. Taste and adjust seasoning with salt and sugar. Store in an air-tight container in the refrigerator.
*Note: I will update this recipe as I continue to update the proces.
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