Homemade Sriracha

This only takes some time, but trust me it’s more delicious than any store bought version

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Chop the chili and farli roughly. Transfer to a blender with the salt and brown sugar, and a splash of water to help the blending. Blend as well as you can.

Step 2

Transfer to a cup and loosely cover with some tin foil or plastic wrap (it doesn’t need to be air tight). Place in a dark and cool place (like in a cupboard away from the stove or oven)

Step 3

Every 24 hours take the cup out and mix thoroughly with a spoon. This is the fermentation phase and it lasts a minimum of 4 days and up to 10. You will notice some bubbles forming on day 4 and that’s when you know the fermentation happened correctly.

Step 4

After fermenting, transfer the mixture to a blender and add white vinegar. Blend thoroughly and sieve into a pot on medium heat. Bring the filtered sriracha sauce to a boil and reduce for a few minutes until your desired consistency. Enjoy!