Hatch Chile Sriracha Sauce

Step 1

1 Place peppers, garlic, sugar and salt in a food processor and pulse until roughly chopped.

Step 2

2 Transfer mixture to a clean container, cover and let sit at room temperature. A mason jar with a loose fitting lid or a clean bowl with plastic wrap will work.

Step 3

3 Fermentation should begin in about 2 days. When bubbles begin to form, stir your u201cmashu201d once or twice a day to combine and help settle. Continue until the mixture stops bubbling, about 6 to 8 days.

Step 4

4 Transfer the mash to a commercial blender, add the vinegar, and puree until very smooth.

Step 5

5 Strain the sauce through a fine sieve. Add xanthan gum and puree again until smooth and thick.

Step 6

6 Store your sauce in squeeze bottles in the fridge for up to 3 months!