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
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.|