Sriracha Sauce with Garlic Scapes
Cook time: 
Total time: 
Serves: 3 cups
 
adapted from Food 52
Ingredients
  • 1 pound/500g red Fresno chillies (can use red jalapeños), roughly chopped
  • 8-10 garlic scapes, roughly chopped (or use 8 garlic cloves)
  • 2 cups/470mL organic, distilled white vinegar
  • 1¾ teaspoons sea salt
  • ¼ cup raw turbinado/demerera sugar.
Instructions
  1. Soak the chopped chillies and garlic scapes in the vinegar and salt, in a jar or glass bowl.
  2. Let sit over night to mellow out the heat of the peppers.
  3. The next day, pour the chiilies and the vinegar into a small saucepan, add the sugar and place on medium high heat.
  4. Bring the mixture up to a boil, and then lower the heat and simmer for 5 minutes.
  5. After 5 minutes, pull off the heat and allow to cool to room temperature.
  6. Once the mixture has cooled, using a blender, puree the solids.
  7. Pour the blended sauce through a strainer, pressing against the solids to get out all the liquid.
  8. Pour into a clean jar and bottle and store in the fridge.
Notes
A great, fresh and bright tasting hot sauce. Has more kick than the bottled version. Fresno chillies may not be available everywhere but in a pinch, you can use red jalapeños or red serranos.
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/sriracha-sauce-with-garlic-scapes/