MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Sriracha Sauce
 Categories: Sauces
      Yield: 1 Batch
 
  1 3/4 lb Red jalapenos
      3 cl Garlic
      2 tb Garlic powder (optional)
      2 tb Granulated sugar; plus more
           -as needed
      1 tb Light brown sugar
      1 tb Kosher salt; plus more as
           -needed
    1/2 c  Distilled white vinegar;
           -plus more as needed
           Water; as needed
 
  Remove stem ends and cut peppers into bite-size pieces.
  
  Combine all the ingredients except the vinegar and water in a food
  processor. Pulse to a coarse puree.
  
  Transfer to a glass jar, seal, and store at room temperature for 7
  days, stirring daily. (Expect it to get a little fizzy.)
  
  Pour the chile mixture into a small saucepan over medium heat. Add the
  vinegar and bring to a boil. Lower heat and simmer gently for 5
  minutes.
  
  Let the mixture cool and then process it for 2 to 3 minutes, until a
  smooth, uniform paste forms. If the mixture is too thick to blend
  properly, add a small amount of water.
  
  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.
  
  Taste and adjust the seasoning and consistency, adding additional
  vinegar, water, salt, granulated sugar, or garlic powder to suit your
  taste. Transfer to a glass jar, close the lid tightly, and
  refrigerate for up to 6 months.
  
  Recipe by leitesculinaria.com, paraphrased
 
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