I stumbled upon a great blog that has great photos and adventurous recipes. http://www.reclaimingprovincial.com.
Check out this blog and her recipe too!
I was goggling the type of hot peppers to use for sriracha sauce and her pictures were amazing so I decided to use her recipe with a few modifications.
The resulting sauce is still fermenting but in about three days I will let you know how it turns out. Right now it has the slightly smokey, earthy taste I love so much in the original sriracha but I still need to add the vinegar and cook it down. We will see… My garden jalapenos are still green so I swooped into Whole foods and bought up most of their red jalapenos!
Recipe as follows:
1 # red jalapeno peppers
4 oz. dried Thai chili peppers
8 large cloves garlic, peeled
1 Tbsp.coarse sea salt
4 Tbsp. raw cane sugar
Using the blade attachment on your food processor , snip off all of the stems on the peppers but leave the little green hats on…add them to your processor bowl with the garlic, salt and sugar. Process until finely ground , alternating between the pulse & puree settings.
Pour into a 32 ounce Mason Jar and loosely screw on the lid. Store in a dark dry spot
( mine is in my pantry) and check on it everyday. The fermentation typically starts after two days. Once you see bubbles starting to form on the bottom of the jar then it is magic time!
Stir the contents every day. it will rise in volume with the bubbles but decrease once you stir it. Once there is no increase in volume after you stir ( about 4 days) remove it from the jar and put the mixture into a medium sauce pan.
add: 1/4 cup Bragg’s apple cider vinegar and bring to a boil. Let it boil for about 5-10 minutes but be careful not to scorch the mixture. Turn it down to medium if you start to notice a burnt smell..
Your sauce should thicken nicely. Let it cool then store in in a glass jar with a tight fitting lid for up to 6 months.. Delish!