Ingredients
- 1 lb. red jalapenos, seeds and stems removed (weighed after removing seeds and tops – salsa, serrano or other hot peppers can substitute for some of the jalapenos. Also, to tone down the heat, you can use part red bell pepper)
- 1/2 cup peeled garlic cloves (about 1 1/2 – 2 heads of garlic)
- 3 Tablespoons brown sugar
- 3/4 teaspoon canning & pickling salt or sea salt (NOT iodized salt)
- 1/4 – 1/2 cup water
- 3 – 4 teaspoons Thai fish sauce
- 3/8 – 1/2 cup apple or rice vinegar
Instructions
- In a food processor, pulse together the peppers, garlic, sugar, salt & water. Put in a wide-mouthed quart glass jar and cover loosely with a plastic lid. I simply set a lid on top of it.
- Put in a dark place and let sit for 3 – 7 days or until good and bubbly. Check it every couple days and give it a little stir. (If any mold appears on top, remove the mold before stirring.)
- After the mixture has fermented, blend the pepper mixture in a blender with the fish sauce and vinegar until completely smooth. Try to blend it so much that no seeds or chunks of skin remain. Taste and add more fish sauce if desired.
- Store in a jar in the refrigerator and enjoy on seafood, burgers, eggs, nachos, and just about everything. Will keep for months.
Notes
OPTIONAL: If you like, you can strain out any seeds or unwanted pulp by pushing it through a fine sieve or food mill after step 3. This will result in a thinner sauce. So at that point, to reduce it to the desired thickness, you can cook it in a saucepan on the stovetop until reduced to the right thickness. Keep in mind the cooking will kill the good bacteria from the fermentation.
If you do NOT strain the sauce (like me), a squirt bottle might not work with this sauce, but you’ll have a nice, thick consistency sauce very similar to the Huy Fong brand, but with real probiotics at work. Use a small spoon to drizzle it on instead of a squirt bottle which may get clogged.
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Keywords: Sriracha, Hot sauce, Thai