Preparing: Cut your hot peppers. For a hotter sauce, include seeds and membranes. Blend your peppers with garlic (about 10 cloves) or scallions (about 5), vinegar and water. Add salt and sugar and simmer in a wide pot for approximately 20 minutes. Once cool, re-blend for a few seconds to desired consistency.
Eating: Use this on anything... tacos, eggs, rice, pastas, pizzas, bagels, greens, soups... whatever you'd put your sriracha on.
Dish history: We had a serious abundance of hot peppers this year... they are prolific! And this year's harvest was H-O-T. We made a green sauce with jalapeno and a red sauce with red portugals. And we've finally perfected a recipe. Enjoy!
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