SRIRACHA! Make your own!!!!

Enjoy!!!

1 pound red jalapeno peppers, stems cut off
1/2 pound red serrano peppers, stems cut off
4 cloves garlic, peeled
3 tablespoons light brown sugar
1 tablespoon kosher salt
1/3 cup water
1/2 cup distilled white vinegar

1. Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.

2. Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.

3. Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.

4. Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.

5. Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.

I used about 75% red jalapenos, also sold as “Fresno chilies,” and about 25% red serrano chilies, so this version is probably a bit spicier than the rooster sauce you're probably more familiar with.

Nutrition
Calories 16 kcal
Carbohydrates 3.6 g
Cholesterol 0 mg
Fat 0.2 g
Fiber 0.8 g
Protein 0.5 g
Sodium 242 mg

Stay tuned for my next recipe...PRUNO! Hehe