Favorite Recipes of Maverick Swaniel Harrienger

{March 10, 2014}   Homemade Sriracha (The Sriracha Cookbook, 2011)

Makes 2 cups

1.75 pounds red jalapeño peppers, stems removed and halved lengthwise
3 garlic cloves
2+ tbl. garlic powder
2+ tbl. granulated sugar
1+ tbl. kosher salt
1 tbl. light brown sugar
.5+ cup distilled white vinegar

1. In a food processor bowl, combine peppers, garlic, garlic powder, granulated sugar, salt, and brown sugar.  Pulse until coarse puree forms.  Transfer to glass jar, seal, and store at room temperature for a week, stirring daily.
2. After a week, pour chili mix into small saucepan over medium heat.  Add vinegar and bring to boil.  Lower heat.  Simmer gently 5 m.  Let cool.  Puree in food processor 2-3 m.  Too thick?  Adjust with a bit of water.
3. Pass mix through fine-mesh strainer.  Press on solids with back of spoon to squeeze out every last bit of good stuff.  Adjust seasoning and consistency of final product, adding more vinegar, water, salt, white sugar, or garlic powder to suit taste.  Transfer to glass jar, seal, store in refrigerator for 6 months at max.


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