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1
In the bowl of a food processor, combine the peppers, garlic, garlic powder, sugar, salt, and brown sugar.
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2
Pulse until a course puree forms.
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3
Transfer the puree a glass jar, seal and store at room temperature for 7 days, stirring daily.
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4
After a week, pour the mixture into a small saucepan over medium heat.
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5
Add the vinegar and bring to a boil.
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6
Lower the heat and simmer for 5 minutes.
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7
Let the mixture cool, then puree in a food processor for 2-3 minutes until a smooth uniform paste forms.
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8
If the sauce is too thick, add water until the desired consistency is reached.
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9
Pass the mixture through a fine mesh strainer.
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10
Press on the solids with the back of a spoon to squeeze out ask that spicy goodness.
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11
Discard the solids.
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12
Give your Sriracha sauce a taste and adjust the seasonings.
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13
Vinegar, garlic, salt, etc.
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14
Store in a glass jar in the refrigerator for up to 6 months.
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15
TIP: If you have trouble finding ripened red jalapeno peppers, place the green peppers in a paper bag along with a ripened tomato or banana.
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16
The ethylene gas that is given off from the ripe fruit will ripen the pepper in a couple days turning them red.
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17
TIP: When handling any hot pepper, wear surgical rubber gloves.
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18
You can buy a box of them fairly cheap and just throw them away when you are done cutting the pepper.
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19
That way, you don't accidentally rub your eyes and go through agony.
