How to Make Homemade Sriracha Sauce Recipe

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 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.

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.

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.

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.