Sriracha Style Hot Sauce

[AcidRain23]

4 1/2 lbs red ripe hot peppers
25 cloves garlic
8 tsp salt
1/2 cup dark brown sugar
3 cups white vinegar

Peppers, stemmed defrosted and rinsed go in the pot:

Rest of the ingredients are added, and pot is brought to a simmer until the peppers are soft, about 25 minutes in this case:

Peppers are pureed in batches, then forced through a mesh strainer to remove the seeds and skins.
The liquid is then added back to the pot, I simmered it for another ten minutes:

 

[AcidRain23]

The sauce is then jarred and given a boiling water bath for about 20 minutes.

Finished product!

 

[The Hot Pepper]

Looks real good!

 

[paulky_2000]

Very nice!!

How does it taste?

 

[AcidRain23]

Very nice!!

How does it taste?

Its pretty awesome! Its a lot like commercial sriracha, but with a little more depth of flavor. Bout three times hotter than the store bought stuff. Tried it on pizza and some tilapia filets the other day. Delicious!

 

[Wasatch]

Looks pretty tasty, thanks for sharing.

 

[Justaguy]

What kind of peppers did you use? Curious about the flavor profile.

 

[AcidRain23]

What kind of peppers did you use? Curious about the flavor profile.

Purple Jalapenos, Vietnamese Multicolor, and Chinese 5-color.
All "ornamental" varieties. I can assure you that red ripe, they have just as much flavor as any other ripe C. annum.
No idea about how the scoville units stack up, but the little asian peppers were very very hot (for annums anyway).

 

[Davez Foodz]

Looks really good!

 

[Pepperfreak]

That does looks real good and simple to make too. Thanks for sharing

 

[buggedcom]

That does looks real good and simple to make too. Thanks for sharing

i'm sorry. 25 cloves of garlic?

 

[Justaguy]

25 cloves is only 2 bulbs of garlic

 

[JayT]

Srirachi is supposed to be very garlicy. Sounds right to me. I would love that stuff I bet.