Sriracha

Makes 1 liter of tasty Sriracha without unhealthy additives

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Process pepper, sugar, salt, garlic in a food processor until fine.

Step 2

then place in a 2 quart canning jar. Ferment until pH of 3.7 or less, or until bubbles stop. About 4 days.

Step 3

Strain through a wire mesh strainer then optionally run the pulp through a masticating juicer to extract as much as possible.

Step 4

For thicker sauce, optionally dissolve 1/4 to 1/2 teaspoon xanthan gum in vegetable oil, then mix this into the chili sauce.

Step 5

Add vinegar and optionally citric acid (to preserve color) Bring to a simmer, then bottle and let cool.