How to Make The Ultimate Sriracha: Easy, Homemade, and Delicious! Recipe in Description

Ingredients:
708g Red Fresno chilies
70g garlic
21g Salt (3% by weight)
40g Brown Sugar
40g Red Miso Paste
Directions:
1. Place jalapeños, garlic, sugar, and salt in the bowl of a food processor fitting with a steel blade. Pulse until chiles are very finely chopped, stopping to scrape the sides of the bowl as necessary. Transfer mixture to a clean jar, cover, and let sit at room temperature.
2. Check the jar each day for fermentation, when little bubbles start forming at the bottom of the jar, for about 3-5 days. Stir contents each day, continuing to let ferment until chiles are no longer rising in volume, an additional 2-3 days possibly. depends on the ambient temp of where your ferment is taking place.
3. Transfer chiles to a jar of a blender, add red miso, and purée until completely smooth, 1-3 minutes. Transfer to a mesh strainer set atop a medium saucepan. Strain mixture into saucepan, using a rubber spatula to push through as much pulp as possible, only seeded and larger pieces of chiles should remain in the strainer.
4. Bring mixture to a boil, reduce heat, and simmer until sauce thickens and clings to a spoon, 5 or 10 minutes. Transfer to an airtight container and store in the refrigerator for up to 6 months.
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