MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Homemade Sriracha Sauce
 Categories: Chilies, Vegetables, Sauces
      Yield: 64 tablespoons

      2 lb Mixed red chile peppers (red
           - jalapenos are preferred,
           - though Fresnos or red Thai
           - peppers are great
      1 qt Unchlorinated water *
      3 tb Sea salt
      4 cl Garlic; chopped
      3 tb Light brown sugar
      1 ts Granulated sugar
      1 c  Rice wine vinegar

  * to unchlorinate tap water leave it in an open pan
  overnight (12 - 24 hours) and the chlorine will out-
  gas and evaporate from the water. You can use this
  method to make "safe" water for your home aquarium
  as well. - UDD

  First, ferment the chilies. Process your fresh peppers
  in a food processor. If you don’t have a processor, use
  a mortar and pestle or simply finely chop them. Pack
  them into a jar, leaving at least 1" of head space. The
  peppers may rise a bit when fermenting.

  Next, mix 1 quart unchlorinated water with 3 tb sea
  salt. Pour just enough brine over the peppers to cover
  them, pressing them down a bit as you go. It is
  important to keep the peppers covered with brine to
  avoid spoilage. Check this daily.

  Screw on the lid and set the jar away from direct
  sunlight to ferment for at least 1 week. Ideal
  temperatures are between 55-75 degrees F. The most
  active fermentation period is between 1-2 weeks, so be
  sure to monitor it during this time. "Burp" the jars
  often by unscrewing the lid a bit to let out some of the
  accumulating gases. Or, use an airlock or membrane for
  easier fermenting.

  After 1-2 weeks, the fermenting activity will diminish
  and the brine will turn cloudy and taste acidic.

  Pour the fermented peppers, including some or all of the
  brine into a pot along with the garlic, brown sugar,
  granulated sugar and vinegar. Bring to a quick boil.
  Reduce heat and simmer for 5-10 minutes to reduce a bit
  and let the flavors meld.

  Cool slightly then add to a food processor and process
  until smooth.

  Strain the mixture to remove the solids. Pour into hot
  sauce bottles and enjoy.

  Recipe by Mike Hultquist

  RECIPE FROM: https://www.chilipeppermadness.com

  Uncle Dirty Dave's Archives

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