HOMEMADE SRIRACHA SAUCE (CHILLIE SAUCE)
1 pound red jalapeno peppers,stems cut off
1/2 pound red serrano peppers, stems cut off
4 gloves garlic, peeled
3 tbsps light brown sugar
1 tbsp salt
1/3 cup water
1/2 cup distilled white vinegar
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.
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 3-5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after each stirring and return to a cool, dark place until mixture is bubbly.
Pour fermented mixture back into blender withvinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possiblethrough the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
Place saucepan on a burner and bring to a boil, stirring often, until reduced to your desired thickness, 5-10 minutes. Skim foam if desired.
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.
Wala!!!
Recipe and photo: All recipes
Posted: Amanda Conradie
