Sriracha Sauce
Sriracha "Rooster" Sauce with vibrant heat from red jalapeños, savory garlic notes, and a balanced tanginess from vinegar. Smooth and bold, with a hint of sweetness.
Ingredients
- 1.5 lbs red jalapeño chiles stemmed, seeds reserved
- 10 garlic cloves peeled
- 1 cup water
- 3/4 cup distilled white vinegar
- 1/4 cup granulated sugar
- 2 tablespoons salt
Instructions
- Combine jalapeños, garlic, water, and vinegar in a blender. Blend until smooth, about 2 mins.
- Transfer to a saucepan, whisk in sugar and salt.
- Bring to a boil over high heat, then reduce to medium-low. Simmer, stirring occasionally, for 45 mins.
- Let cool for 5 mins. Blend again on low for 20 secs.
- Pour into a bowl, cool completely.
- Transfer to a jar or bottle. Refrigerate for at least 1 day before using. Store up to 3 months.