HomeMade sriracha

Homemade Sriracha
4 (or more) habaneros
2 red bell peppers ( 3/4 pound), roughly chopped
5 (or more) garlic cloves, roughly chopped
3/4 cup distilled white vinegar or Chinese vinegar (which is sweeter and saltier)
1/2 teaspoon kosher salt.
Combine all ingredients in a small pot over medium-high heat. Once mixture is simmering, reduce heat to low, cover and continue to simmer until peppers are tender, 7 to 10 minutes. Do not inhale vapors; they will sting. Allow to cool. Transfer mixture to a blender and purée. Pour into a medium jar. Cover tightly and refrigerate for two or three days to cure. Keep stored in refrigerator; sauce will last for several weeks or months. I’ve never had a batch go bad.