- 1 pound red Thai chili peppers or red jalapeño chiles remove the stems, and thinly sliced into rounds.
- 2 garlic cloves crushed
- 3 tablespoons coarse sea salt use 2 and 1/2 tablespoons if using fine sea salt
- 2 tablespoons sweetener or to taste
- 1/2 cup white vinegar
Mix the chilies, crushed garlic, and salt together in a large glass bowl.
Cover the bowl tightly and place it on the countertop in a warm spot in your kitchen.
After 24 hours, you should notice water accumulating at the bottom of the bowl.
Stir the chili mixture twice a day for the next 5-7 days.
After about five days, you may begin to smell the sourness of the fermentation process when you take off the lid of the bowl. At this point, the fermentation process is complete.
Strain out the chili peppers and garlic. Discard the liquid.
Pour the fermented chili pepper mixture into the food processor along with the sweetener and vinegar.
Process for 3-5 minutes, depending on how chunky you like your Sriracha. Turn off the processor and scrape down the sides a few times to ensure everything is blended.
Store the fermented Sriracha in a covered jar in the fridge for up to three months.
This should yield about a single pint for your jar.
Calories: 213kcal | Carbohydrates: 72g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 20974mg | Potassium: 1491mg | Fiber: 7g | Sugar: 24g | Vitamin A: 4319IU | Vitamin C: 654mg | Calcium: 95mg | Iron: 5mg