½PoundRed ChilliesI used Serrano’s but any red pepper will work
2-3ClovesGarlicpeeled and roughly chopped
2Tablespoonsof Honey or Unrefined SugarI use Sugar in the Raw
2-3Tablespoonsof Bragg’s Apple Cider Vinegar or Water
½CupBragg’s Apple Cider Vinegar
Remove the tops and any blemishes from the chilis and roughly chop them up, seeds and all. Place into a food processor or blender, along with the garlic, sugar, salt and water and blend to a fine paste forms adding more vinegar or water as needed.
Transfer mixture to a clean glass jar, screw the lid on loosely and leave in a warm dark place with no direct sunlight. After three to five days you should see some fermentation with little bubbles or pockets of air in the mix. (don’t let the mixture sit any longer than five days).
<span></span><span></span>To make the siracha, place the pepper mixture to a blender or food processor along with the apple cider vinegar and blend to a smooth paste. Place a fine sieve over a large mixing cup or bowl and srain out the liquid from the solid – to extract as much of the liquid as you can us the back of a spoon. Discard the solids and pour the sriracha sauce into a clean glass container. Refrigerate the sauce.
Use within six months.
*Variation: if you prefer a cooked sauce strain the liquid directly into a saucepan in step 3 and bring it to a boil. Reduce the heat and cook the sauce until it is of the desired