Ingredients:
1 1/2 pounds red jalapeño peppers, stems removed
4 cloves garlic, peeled
3 tablespoons sugar
1 tablespoon salt
1/2 cup white vinegar
1/2 cup water
Directions:
Roughly chop the red jalapeño peppers and place them in a food processor along with the garlic cloves. Pulse until finely chopped.
Transfer the chopped peppers and garlic to a large glass jar. Add the sugar, salt, and water. Stir to combine. Cover the jar with a clean cloth and secure it with a rubber band. Let it sit at room temperature for 5-7 days, stirring once a day. The mixture should bubble and ferment.
After fermentation, transfer the mixture back to the food processor or a blender. Add the white vinegar and blend until smooth.
Pour the blended mixture through a fine-mesh sieve or cheesecloth into a saucepan, pressing out as much liquid as possible. Discard the solids.
Bring the strained liquid to a boil over medium-high heat. Reduce the heat and simmer for 5-10 minutes, or until the sauce reaches your desired consistency.
Allow the sauce to cool, then transfer it to sterilized bottles or jars. Store in the refrigerator.
Serve and enjoy your homemade authentic Sriracha sauce!