Why on earth would you want to make your own Sriracha? I mean, the bottled stuff is already amazing, and it’s actually cheaper to buy than it is to make. Um, because you can! Besides being delicious and pretty easy to make, there’s that cool sense of pride that comes with the DIY approach that money just can’t buy.

　　

Ingredients

makes about 2 cups

　　1 3/4 pounds red jalapeño peppers, stems removed and halved lengthwise

　　3 cloves garlic

　　2 tablespoons garlic powder, plus more as needed

　　2 tablespoons granulated sugar, plus more as needed

　　1 tablespoon kosher salt, plus more as needed

　　1 tablespoon light brown sugar

　　1/2 cup distilled white vinegar, plus more as needed

　　Water, as needed

　　

Step 1

In the bowl of a food processor, combine the peppers, garlic, garlic powder, granulated sugar, salt, and brown sugar. Pulse until a coarse puree forms. Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily.

　　

Step 2

After 1 week, pour the chili mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. Let the mixture cool, then puree in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, feel free to adjust the consistency with a small amount of water.

　　

Step 3

Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness you’ve been waiting a week to get. Adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, granulated sugar, or garlic powder to suit your taste. Transfer to a glass jar, seal, and store in the refrigerator for up to 6 months.

　　The Sriracha Cookbook