For our Accomac Inn & Events’ sriracha we start with 4 lbs. red jalapeños, 10 garlic cloves, 4 tbsp. sugar, 2 tbsp kosher salt, 4 tbsp. of granulated sugar and 2 tablespoons of light brown sugar.
The peppers, garlic, sugar and salt are combined in a Vitamix and mixed into a thick paste.
The mix is then placed into glass jars covered in cheese cloth and placed in a cool, dark place for one week to allow the flavors to develop.
When the seven days are up the puree is simmered with 1 cup of white vinegar for 5-10 minutes and then blended a second time in the Vitamix.
Strained through a chinois…..
And now we have fresh, bright sriracha!