Homemade Fermented Hot Sauce
This sriracha-style homemade fermented hot sauce can be made with whatever chilis you want for a custom spice level and flavor profile. If you want it to be as close to sriracha as possible, use all red jalapeño or Fresno chilis.
Equipment
- 1 food processor 10-12 cup capacity
- 1 32-oz canning jar or 2 16-oz jars
- 1 fine mesh sieve
- 1 medium saucepan
- 1 rubber spatula
- 1 16 oz storage jar or container
Ingredients
- 1½ lbs hot and/or mild chilies Fresno, jalapeños, Serrano, poblano, shisito, etc., stems removed
- 6 garlic cloves smashed
- ¼ cup packed light brown sugar
- 1 tbsp kosher salt
- ½ cup distilled white vinegar
Instructions
- In the bowl of a food processor, combine chilies, garlic, brown sugar, and salt.
- Blend until chilies are finely chopped and everything is evenly combined.
- Transfer to a 32 oz jar, or two 16 oz jars, and pour over vinegar (¼ cup in each, if using 16 oz jars). Seal and store in a cool, dark, and dry spot for 3-5 days, until bubbles appear (I leave them in a cupboard).
- When bubbles appear, open jars, stir, and reseal. Repeat for another 2-3 days.
- Transfer jar contents into a blender. Blend until smooth.
- Place a fine mesh sieve over a medium saucepan. Pour blender contents through sieve, in bathes, pushing it through with a rubber spatula. Discard pulp.
- Bring to a boil over high heat, then reduce to a simmer and cook until sauce reduces to coat the back of a spoon, about 5-10 minutes.
- Transfer to a clear jar. Allow to cool to room temperature then seal and store in the fridge.