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

MMMMM