Sriracha sauce

Ingredients

330 g hot red peppers

2 garlic cloves

1 tbsp brown sugar

¼ cup white vinegar

½ cup water

1 ¼ tsp salt

The peppers, garlic, salt, and sugar are ground together.
The finished mixture is poured into a jar and covered with plastic wrap. It is left to stand at room temperature for 3-4 days until bubbles form on the surface – if mold appears, it is removed with a fork.
The fermented mixture and vinegar are put in a pot to boil. It is simmered over low heat for about 5 minutes, then removed from the heat and left to cool to room temperature.
The mixture is pureed with a blender until smooth and homogeneous. A little more water can be added for easier pureeing.
The resulting mixture is strained through a sieve.
Once the sauce is ready, it is left to stand for a few hours before use, so that the flavors can blend well. It is tasted and, if desired, seasoned with salt, sugar, or vinegar.
Prepared in this way, the sauce can be stored in a jar in the refrigerator for about a month.