Spice up Your Vegan Food with Homemade Sriracha!

I like condiments especially hot sauces and my refrigerator has enough little glass bottles filled with elixirs that can blow your head off to prove it.  However lately I've been enjoying something a little less fiery but still mighty zingy called Sriracha, a popular Thai hot chili sauce. I thought I'd try my hand at making a batch and luckily there are many recipes on the internet for inspiration. I ended up following a simple, well written recipe from food 52 posted by edamame2003 with only a few alterations.  It was a complete success.  The homemade Sriracha is fresher and more delicious than the bottled versions with no preservatives or other unwanted ingredients.  It's got kick but it's not over the top and adds tangy flavor to everything it touches. It's supposed to last for a month but I have a feeling I'll be whipping it up again before then.  Don't be afraid to try your hand at making this hot sauce from scratch, it's well worth the effort.

Ingredients:
1 cup distilled white vinegar
1/2 pound of fresno red chili peppers
5 garlic cloves, peeled
2 teaspoons kosher salt
2 Tablespoons white sugar

Instructions:
Remove stems and coarsely chop peppers (use a glove or plastic bag over your hand)
Place peppers in a bowl with the rest of the ingredients and cover.  Refrigerate overnight.
Place mixture in a small pot and bring to a boil.  Reduce heat and simmer for 5 minutes.
Let mixture cool.
Place mixture in a blender and blend for 5 minutes.
Strain mixture over a bowl pressing out the liquid.
Store in a glass bottle in the refrigerator for up to a month.

Sriracha ingredients soaking overnight.

Blended Sriracha ready to be strained.