prime31/Sriracha Sauce

## Sriracha Sauce
Ingredients:

- 1.5 lbs of hot peppers. Mix and match whatever you want: jalepenos, anaheims, haberneros, etc. If you can get at least 0.5 lb ripened red I recommend doing so but if you cant all green peppers works as well. If you don't want it too hot don't add all the seeds.
- 8 T honey (preferably local, raw honey. If you don't really worry about what you eat you can use suger/brown sugar)
- 6 cloves of garlic
- 3 t salt
- 1/2 cup vinegar (preferably raw Apple Cider vineger. If you don't really worry about what you eat you can use white vinegar)


1. Stick peppers, honey, garlic and salt in a food processor and puree everything.
2. Bottle the pepper mash up in a glass jar or bowl and cover but don't seal it! If you are using a lid don't screw it on tightly. The pepper mash needs air so it can ferment. Stick the jars in a dark, dry place.
3. Check the pepper mash every day or so and look for bubbles on the bottom indicating the fermentation has started. It usually takes about 3 days but it depends on weather. Warmer climates fermentation will occur faster.
4. Stir the mash every day or so for about a week. You may want to split your batch in two and try a 2 week ferment as well. Experiment and see how you like it best!
5. Stick the pepper mash and the vinegar in the blender and blend the crap out of it until it is smooth. Strain the resulting liquid (you may have to press it through the strainer a bit to squeeze out all the goodness). If you want the sauce as nutritious as possible you are done. Stop here and just put it in the fridge and start enjoying it.
6. For those who don't worry much about what they eat you can mix in xanthum gum to thicken the sauce or stick it on the stove and boil it down a bit to thicken it up.
	Ingredients:

	- 1.5 lbs of hot peppers. Mix and match whatever you want: jalepenos, anaheims, haberneros, etc. If you can get at least 0.5 lb ripened red I recommend doing so but if you cant all green peppers works as well. If you don't want it too hot don't add all the seeds.
	- 8 T honey (preferably local, raw honey. If you don't really worry about what you eat you can use suger/brown sugar)
	- 6 cloves of garlic
	- 3 t salt
	- 1/2 cup vinegar (preferably raw Apple Cider vineger. If you don't really worry about what you eat you can use white vinegar)



	1. Stick peppers, honey, garlic and salt in a food processor and puree everything.
	2. Bottle the pepper mash up in a glass jar or bowl and cover but don't seal it! If you are using a lid don't screw it on tightly. The pepper mash needs air so it can ferment. Stick the jars in a dark, dry place.
	3. Check the pepper mash every day or so and look for bubbles on the bottom indicating the fermentation has started. It usually takes about 3 days but it depends on weather. Warmer climates fermentation will occur faster.
	4. Stir the mash every day or so for about a week. You may want to split your batch in two and try a 2 week ferment as well. Experiment and see how you like it best!
	5. Stick the pepper mash and the vinegar in the blender and blend the crap out of it until it is smooth. Strain the resulting liquid (you may have to press it through the strainer a bit to squeeze out all the goodness). If you want the sauce as nutritious as possible you are done. Stop here and just put it in the fridge and start enjoying it.
	6. For those who don't worry much about what they eat you can mix in xanthum gum to thicken the sauce or stick it on the stove and boil it down a bit to thicken it up.