For a number of years now, I have loved Sriracha. There aren’t many foods that I don’t want to eat it on. Unfortunately, most store-bought versions have preservatives and unnatural ingredients. When I ended up being handed two containers of cayenne peppers, I knew what I wanted to make.
This is a somewhat dangerous process. I suggest wearing gloves and protective eye wear and working in a well ventilated room. Do not breathe the fumes.
This recipe makes about one pint sized jar.
- 1 1/2 pounds fresh Cayenne Peppers- or Red Chili Peppers
- 3 cloves Garlic
- 2 Tbsp Agave Nectar
- 2 Tbsp White Vinegar or Apple Cider Vinegar
- 2 tsp Sea Salt
- water as needed
Begin by cutting the stems off of the peppers. You may remove the seeds if you want less heat. Chop the peppers roughly.
Heat approximately one cup of water in a skillet on medium low heat. Add garlic and peppers. Simmer for two minutes, covered. Once again, do not breathe the fumes.
Reduce heat to low and simmer for another 5-7 minutes, until peppers have softened. Remove lid and add remaining ingredients. Simmer for 2 more minutes, uncovered. If water evaporates, add another 1/4-1/2 cup.
Remove from heat and let cool.
Once cooled, pour into high speed blender or food processor and blend until smooth. If some seeds remain, you may strain it through a mesh strainer.
If you taste it and the heat is too much for you, add a tablespoon of water, 1 tsp vinegar, and 1 tsp agave and blend. Taste again. This should keep for 2 weeks to a month in a sealed glass jar in the refrigerator.
Be careful and enjoy! If you want to see one of the ways I used my homemade sriracha, check out my post for Oven Fries with Sriracha Aioli.