Recipes

Cock Sauce aka Sriracha
1 1/2 lbs red jalapeno or gochu peppers
6 cloves garlic, peeled
1/4 cup of a dark sugar (brown sugar, demerara etc)
1 Tbsp kosher/sea salt or 1/2 Tbsp pickling salt
1/2 cup white vinegar
+ Remove and discard@ the stems from the peppers
+ Place them in a blender or food processor
+ Add everything except the vinegar
+ Blend until the pieces won't get smaller, scrape the sides as needed
+ Pour evenly into two sterilized two cup jars
+ Loosely fit the lids on (they need to breath)
+ Let them sit for 6 days at room temperature to ferment
+ Once they start bubbling stir the mix each day until they stop
+ Add mix to blender
+ Add the vinegar
+ Blend until smooth
+ Strain through a fine mesh strainer to remove seeds and skins
+ Transfer to a pot and bring to a boil
+ Reduce heat to simmer
+ Simmer until it thickens enough to hold onto a spoon (5-50 min)
+ Transfer to in sterilized jar and store in refrigerator for up to 6 months
! You can save the stems if you are going to use them as a yogurt culture starter

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