Arnold Myint's Sriracha Recipe

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note while maintaining acidity.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt offers a more complex flavor.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides sweetness with a unique flavor profile.

lime juice

🥗Healthier: lemon juice

💰Cheaper: citric acid

Lemon juice offers similar acidity with a different flavor.

Remove the stems from the guajillo peppers, dried Thai chili peppers, red jalapenos, and fresh garlic.

Place the peppers and garlic into a blender.

Add about 1 cup of water to the blender.

Add about 3 tablespoons of brown sugar and 2 tablespoons of salt to the blender.

Blend the mixture starting on low speed until it is coarsely ground, not too smooth.

Transfer the blended mixture into a mason jar and cover it loosely with plastic wrap.

Place the mason jar on a windowsill to ferment for about 3 to 4 days.

On day 2, check for bubbles and stir the mixture to activate fermentation.

After 4 days, check for bubbles and stir again before blending.

Add about 1 cup of distilled vinegar to the fermented mixture and blend until smoother.

Pour the hot sauce through a strainer to separate the solids from the liquid.

Cook the strained sauce in a pot for about 10 to 15 minutes to thicken and cook out the rawness of the garlic and peppers.

Stir the sauce while it cooks to cool it down quicker and check the texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary