How to make Sriracha - 1 1/2 pounds red chili peppers (Jalapeños or fresno for authentic) 6 garlic cloves — peeled 4 tablespoons light brown sugar (organic for vegan) 1 tablespoon salt 1/2 cup white vinegar
Wash and stem the chilles. Chop them and place them in a food processor with the garlic, sugar and salt. Use gloves if you are not accustomed to handling chillies.
Process until finely chopped and transfer to a clean bottle. Cover and place in a dark, cool place.
Start checking the chillies on day 3. If you see small bubbles in the jar, remove the lid to burp it and stir the chillies. Cover again and repeat this everyday for 14 days.
Transfer the fermented chillies into a blander and add the vinegar. Blend until smooth. Strain the sauce into a small pot, making sure to press against the solids and getting all the liquid. Discard any solids that you have in the strainer.
Cook on low heat for 5 to 10 minutes — until the sauce is thickened. Turn off the heat and cool down completely.
Transfer to a bottle or jar with a lid and keep in the fridge for up to six months.
Did you know that red chili peppers have a component called capsaicin, which speeds up
your metabolism, so it helps you lose weight.
They are also chock full of vitamin C, which is a great antioxidant, so they're great for
preventing chronic diseases like heart disease, for example, and it supports your immune system.
They reduce inflammation, they promote heart health, they're very high in potassium, which
regulates your blood pressure, and they also prevent blood clots from forming.
The recipe for this will be underneath the video in the description box.
If you are not used to handling chilies, please wear gloves.
So, we're going to ferment these with some sugar and salt, and the reason we add sugar
to this is because the sugar feeds the bacteria, and the bacteria turns that into lactic acid,
which preserves them.
I have some green ones, which I'm going to go ahead and add.
This is going in a dark, cool place for three to five days.
In three days, we're going to check it and see if it already has bubbles, and we'll take
care of it.
I don't know if you can see, but there's a bunch of bubbles here.
This has been fermenting for two weeks.
When I started seeing bubbles, I started burping the jar every day, so I would just uncover
it and then cover it, and just shaking the chilies in there, okay?
You can stir if you want, but these are ready now for us to finish our recipe.
So, I'm going to just put it all inside my blender.
I'm going to add half a cup of distilled vinegar to this.
I'm going to clean the jar with it, and I'm going to blend it.
Now, we're going to strain this.
Make sure to press well.
We want all the liquid, okay?
We're just going to get rid of the seeds and things that didn't blend.
Go ahead and discard all the solids, okay?
I'm going to now cook this on low heat for about 10 minutes until it thickens, okay?
This took less than 10 minutes, by the way, but it is where I want it.
I did stir this constantly because it was splattering, okay?
So, now I'm going to just let this cool down completely so we can bottle it and taste it.
I love it when a plan comes together.
I save every single jar on the island, take off the labels, and look at that.
Fits perfectly in a jar that had soy sauce in it, but beautiful.
This bottle is going to last in the refrigerator for about six months.
I have a little bit left over in here, which I'm going to eat now.
Wow!
That is spicy!
Oh, but it's beautiful.
It's tangy from the fermentation.
It has a little sweetness.
It's very garlicky.
Oh, it is a great sauce.
Thanks for watching, guys.
I'm going to see you soon.
