1. Prepare the chilies:
Wash the chilies thoroughly. Depending on your preferred heat level, remove the stems and seeds – or leave them in for maximum heat. Wear gloves!
2. Blend the ingredients:
Add chilies, peeled garlic cloves, water, sugar, salt, and vinegar to a high-powered blender or food processor. Blend until smooth.
3. Let it ferment:
Pour the sauce into a clean jar with a lid or a fermentation jar with an airlock. Let it ferment at room temperature for 4 days. If you're not using an airlock, open the jar briefly once a day to release built-up pressure.
4. Refrigerate and enjoy:
After 4 days, transfer the sauce to the refrigerator. The fermentation adds rich depth and complexity. Your homemade Sriracha is now ready – use with care, it’s bold and fiery!
Nutrition per Serving (approx.)
- Calories: 25 kcal
- Carbs: 5 g
- Sugar: 4 g
- Fat: 0 g
- Protein: 0.5 g
- Salt: 0.8 g
