WARNING! This recipe is not for the faint of heart, or those with tepid palates.
1 pound of hot chili peppers (I used a combination of jalepenos, anchos, anaheim, santa fe, & asian)
1 pound of sweet peppers (I used jimmy nardello's)
4 tsp sunflower oil
16 cloves of chopped organic garlic
8 tablespoons organic sugar
16 tsp rice vinegar
4 tablespoons fish sauce
2 cups of boiling hot water
Chop up the peppers, carefully! No need to remove the seeds. After all, this is Sriracha Sauce!
Pro-tip: I would suggest wearing eye protection and gloves while chopping.
Throw all the ingredients into a cast iron pot (my preference - use what you have) and let it simmer until the peppers are soft. Set aside until cool and then put it into a food processor. Run it until you have a smooth looking Sriracha.
It works excellent as a dipping sauce, marinade, or flavor enhancer. I love making bbq'd chicken wings with this sauce. It's a winner with my family!
