I don't know about you, but I sometimes like me a little sriracha. Put some in my chicken salad...Yum! Problem is, I never go through the thing before I have to throw it out... Making your own small batch solves that problem.
I changed up the original recipe by reducing the yield and opting not to strain the final product. I don't mind the lumpy bits.
Word of caution: you'll have chile fingers after handling those peppers. Take care not to rub your eyes or do anything weird.
- 8 red fresno chiles
- 3 cloves garlic
- 2/3 cup distilled white vinegar
- 1 tbsp sugar
- 1 tsp kosher salt
Remove the stem and seeds of the chiles. Then roughly dice them. Smash the garlic to release its flavor.
In a small saucepan, combine the chiles, garlic, vinegar, sugar, and salt. Bring to a boil. Then lower the heat to medium and simmer for 5 minutes. Remove from heat and let cool.
Transfer to a food processor and puree until smooth. Strain if you like it smooth.
Use right away or refrigerate.