Homemade Sirarcha

When I first saw this recipie for Homemade Sirarcha,

I was ecstatic. I go through this stuff like it's water. I am

what you might call, a bit of an addict. So I decided to give it 

a go and make my own!

I am {partially} immune to spice; food doesn't

seem to be spicy enough for me sometimes. I used a few more 

spicy peppers in my recipe than it called for, and you

can also do the same! We also wanted to make quite a bit

of it so we decided to multiply the recipie. The one

Below will make about an 8 oz. serving.

We would also like to note, this recipe takes

several days till completion due to a fermentation process

so make sure you allow yourself time

if you want to make it for a specific occassion.

you will need:

1 lb of jalepenos (we used green ones but you can use red to

get that authentic Sirarcha color)

1 habenero (or however many you would like for spice)

4 serrano peppers

1/2 cup of white distilled vinegar

4 cloves of garlic

1 tbs. salt

1tbs. brown sugar

To make:

Clean off all of your peppers and cutt off the stem of each one, 

but leave the crown in tact. This provides flavor. Chop the peppers

and put them into a bowl. Please note: These peppers are hot

so you may want to wear gloves when cutting! Be extremely

cautious and make sure to keep your hands away from your eyes!

Once you are done chopping, throw your peppers into a food

processor with a little bit of water and the garlic cloves. 

You will want to keep the pepper texture 

fairly rough. Once processed, transfer mixture into a mason jar with a splash

of vinegar on the top. The mixture has to ferment, so cover the top with 

a paper towel or coffee filter and a rubber band. Set your mixture

on the counter for a few days (keep out of direct sunlight). When you 

start to see bubbles form, your mix is complete!

Next, place everything back in the food processor.

This time, add in your brown sugar and salt. Process until

the texture is smooth (add water if necessary).

And Boom! Homemade Sirarcha!

fox + gypsy