Hello Stemians,
Today I'm making an adaptation of the famous Sriracha hot sauce with green peppers. I have to admit I couldn't find red ones and I was too impatient to actually wait for them to turn red.
The Recipe is simple, I tried to illustrate it in the pictures below.
Ingredients
- 1/2 KG of spicy peppers (hotness to taste)
- 4-5 Cloves of Garlic
- a small piece of ginger
- 2-3 tablespoons of salt
- 1 tablespoon of brown sugar
- half a cup of white Vinegar
###Steps
Cut the stems of the peppers and deseed some of them (reduces spiciness)
Add the sugar, salt, grated ginger, and garlic to the peppers after rinsing them quickly to quit rid of extra seeds.
Put them in a food processor on high until everything becomes fine but not juicy.
Put them in a bowl and try them to see if they need more sugar or salt.
Leave them at room temperature for at least 3 days so that they Ferment. where you will see them forming some small gas bubbles.
Add the vinegar then give them a final spin the mixer so that everything becomes mixed up and the texture becomes smoother.
####Tips:
- Use the spoon to mix them once a day so that Mold doesn't form.
- If some Mold does form just scrape it off with a knife it's won't cause any harm.
- Add Xanthan Gum to it if you want to make it thicker and make it closer to what you buy to the store.
- Store it in the fridge, can last for a month. up to 4 months if stored in the freezer.