how to: make your own sriracha

Otherwise known as…

“How to: Turn your one bedroom apartment into an eye-watering, nasal-passage-opening vortex.”

“How to: Mask the smell of marijuana leeching over from your disgusting next door neighbors.” I hope I made their eyes water, too.

“How to: Make your hands feel like they’ve been doused in Icy Hot.”

Seriously. Please wear gloves. I’m an idiot. It’s been over 12 hours and my fingers are still numb.

I’m not even a huge sriracha person- I like it, but it’s not a constant in my fridge. I thought it would be a fun thing to try, especially since one of the things I snagged from the LDW Camp Fridge Cleanout 2014 was a bag of frozen peppers.

I’m not exactly sure what kind of peppers they are- it looked like an assortment of sizes but they were all red. So it worked.

Plus I had two heads of garlic given to me by a patient (don’t ask). So it just made good sense!

Sriracha

adapted from Cooking Light

2 cups assorted red chiles (fresno, serrano, etc.)

8-10 cloves garlic, peeled

3 tbs white sugar

1/4 cup white vinegar

1/4-1/2 cup hot water

WEARING GLOVES remove the stems and seeds from your peppers. It’s hard to catch every single seed, but do your best. It’s going to be spicy enough without them.

photo 1

Put the peppers in a small saucepan with the garlic, sugar, and vinegar.

Simmer over very low heat for about 30 minutes, stirring occasionally.

photo 2

Pour into a blender with about 1/4 cup hot water, adding more as you blend to get to your desired thickness.

photo 3

This should stay good in the fridge for about 7-10 days. I’m planning to do something exciting with it this weekend, so stay tuned!

For more of my riveting how-to posts, see here and here and here.

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