Young ot Sriracha – by Huy Fong Foods, Inc.
Homemade Sriracha Sauce
Makes about 1 cup
- 2 tablespoons sugar
- 1 tablespoon dark brown sugar
- 4 tablespoons rice wine vinegar
- 1 cup pureed fresh red chiles
- 2 garlic cloves
- 1. Combine the sugars and vinegar in a small saucepan and heat until sugars dissolve. Let cool.
- 2. Combine the vinegar mixture with the peppers and garlic; puree in a blender until very smooth. Strain to remove any grit or large particles. Store the sauce in a squeeze bottle in the refrigerator for up to 3 weeks.
— Robb Walsh, “The Hot Sauce Cookbook”