Relax. This isn’t the first time we’ve had a Sriracha shortage and we survived.

This is the first time it’s because of climate change — heat and drought are to blame for the chili pepper shortage which has led Huy Fong Foods to say that we’ll see a very limited supply of Sriracha and two other hot sauces — the garlic chili and sambal oelek — through the summer. 

But we’re here to help. Making hot sauce is a fun kitchen project, and this is a pretty simple recipe that allows for a little bit of fermentation but not so much that you’ll tire of it.

A few tips: Wear gloves but, remember, you still can’t touch your face with your gloved hands! I’d call it a rookie move but I still do it. Also, a thorough hand washing is necessary even after you remove the gloves.

Jalapeno and serrano peppers aren’t super hot, but they’re definitely hot enough to burn your eyes and the gloves help, but the oils will penetrate a bit.

If you want a milder sauce, remove the seeds and stems from your peppers before you blend them. But you don’t, do you? Would you be making your own sauce if you want something tame? I didn’t think so.

Sriracha Sauce 

Ingredients
1 pound red jalapeño peppers, stems cut off 
½ pound red serrano peppers, stems cut off
1/3 cup water
1-2 cloves garlic, peeled 
1 ½ teaspoon cayenne pepper
3 tablespoons coconut sugar (see note)
1 tablespoon lemon juice 
1 ½ cup distilled white vinegar 
1 tablespoon salt, or to taste

Directions
Place jalapeño and serrano peppers, water, garlic, cayenne pepper, coconut sugar and lemon juice in food processor or blender and blend until smooth. (Note: You can use granulated sugar if you don’t have coconut sugar, or get a richer flavor with brown sugar.)

Transfer the mixture into a large glass jar, cover with plastic wrap and let cool in a dark place for up to three to five days. The mixture will begin to bubble and ferment. Once a day, stir the pepper mix and run a spoon around the inside of the jar to clean up any spots from the occasional bubbling. Make sure to rewrap the mixture after each stirring.

Once the mixture is fizzy and bubbly, which will take three to five days, pour it back into the blender and blend it with vinegar until smooth. Press through a strainer and discard remaining pulp, seeds, and skin left in the strainer. 

Transfer the mixture into a small saucepan. Bring your sauce to a boil over medium heat and stir often for about five to 10 minutes. The mixture will begin to thicken so choose your desired thickness. Taste and add salt.

Let the sauce cool to room temperature and it will continue to thicken. Transfer sauce to jars and store in the refrigerator for a few hours before serving and enjoy! 

Source: Adapted from foodfirefriends.com