Recipe for homemade spicy Sriracha sauce is easy to prepare and made from fresh red jalapeno peppers. If you like more spicy sauces, you can use another type of chilli pepper. The original recipe for this fermented authentic hot sauce will make you do it again and again. Lets see how it is made.

Ingredients For Homemade Sriracha Sauce
600 g of red jalapeño peppers
6 cloves of garlic
6 tablespoons of cane sugar
1 tablespoon of salt
120 ml of apple cider vinegar

How To Make Sriracha Hot Sauce Step by Step
1. Peppers, which you will be using, need to be stripped of their green stems and thoroughly rinsed. You don't need to remove the seeds, as you will strain them later through a sieve.
2. Place the chili peppers, garlic, sugar, and salt into a food processor and finely chop the chili into a smooth paste. Transfer the prepared mixture into a sterilized, clean jar and cover it with plastic wrap. Leave the jar at room temperature.
3. Every day, open the jar and give it a good stir. The peppers will start fermenting and bubbles will form within approximately 35 days. Let them continue for an additional 23 days (they will appear inflated). Once they no longer increase in volume, proceed to the next step.
4. Now, place the fermented chili paste back into the food processor and add the apple cider vinegar. Blend everything thoroughly into a smooth paste, which you'll now strain through a fine sieve. For straining, I recommend using a plastic spatula, which will simplify the process. The sieve will catch the seeds and larger pieces of peppers. CAUTION: These 'leftovers' can be preserved in olive oil to make chili oil.
5. Next, transfer the mixture to a pot and gently heat it over low heat (510 minutes) until it thickens beautifully.

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