GRANDMA'S SECRET HOT SAUCE

Grandma's Secret Hot Sauce image

Provided by Jet Tila

Time P8D

Yield 6 cups (1440 ml)

Number Of Ingredients 13

2 cups (480 ml) soy sauce
2 cups (480 ml) Bomb-Ass Homemade Sriracha (recipe follows)
2 cups (400 g) sugar
Combine all the ingredients in a large bowl and whisk together until the sugar is dissolved.
3/4 pound (340 g) red jalapenos or Fresno chiles, stemmed and roughly chopped
1/4 pound (115 g) red serranos or red finger chiles, stemmed and roughly chopped
1/2 pound (230 g) green jalapenos, stemmed and roughly chopped
4 cloves garlic
2 tablespoons (25 g) sugar
2 tablespoons (25 g) brown sugar
1 to 2 teaspoons (5 to 10 g) kosher salt
1/2 cup (120 ml) distilled white vinegar
1 teaspoon xanthan gum (optional, to help stabilize the sauce for long holding)

Steps:

Place the peppers, garlic, both sugars and salt in a food processor and pulse until roughly chopped. Transfer the mixture to a clean container, cover and let sit at room temperature. A mason jar with a loosely fitting lid or a clean bowl with plastic wrap will work.
Fermentation should begin in about 2 days. When bubbles begin to form, stir your "mash" once or twice a day to combine and help it settle. Continue until the mixture stops bubbling, about 6 to 8 days.
Transfer the mash to a blender, add the vinegar, and puree until very smooth. Strain the sauce
through a fine-mesh sieve. Add the xanthan gum and puree again until smooth and thick. Store your sauce in squeeze bottles in the fridge for up to 3 months!
2 cups (480 ml)