this post was submitted on 13 Jul 2023
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I've made my own sriracha-type sauce a few times. Both fermented and non-fermented. It turned out great (better than Fong's imo) just using this Serious Eats post from 2012. It's worth trying if you gotta have it.
red jalapeños, garlic, light brown sugar, kosher salt, white vinegar
https://www.seriouseats.com/sriracha-recipe-from-scratch
Interesting, thanks for sharing