Adapted from Randy Clemens’ sriracha recipe.
- 1 pound of chilis
- 1/2 head of garlic, peeled and minced
- 3 TB palm sugar
- 1/2 TB salt
- 1/4 cup distilled white vinegar
- Put on a pair of plastic gloves and make sure your prep area is well-ventilated. Destem and half the chilis. Place in a blender with the garlic, sugar and salt. Puree until well-blended.
- Using a spatula, scape the contents into a glass container and cover. Store it at room temperature, stirring it once a day for seven days. This will allow the flavors to blend and slightly mellow.
- After a week, pour the puree with the vinegar into a small pot over medium heat. Bring it to a boil and let it simmer for about five minutes.
- Transfer the contents to a blender and puree again for two minutes. Strain the puree through a fine-mesh strainer, retaining a bit of the pulp in the end if you’d like. Keep it stored in the refrigerator.
*Habaneros are seriously hot and the fumes alone can cause coughing, sneezing and skin irritation. Wear plastic cloves when handling them and always work in a well-ventilated area during prep.