About a year ago, I made a proper Sriracha, which was delicious. I ran out a few months ago and never got around to making it again even though it had been so successful that I once served some on the side of a squash dip so that guests could adjust the heat for themselves and they ended up ignoring the dip and spreading the Sriracha on the roasted Fingerling potatoes that I had served instead!
Today, faced with a surplus of ramp greens and jalapenos, I decided that a new interpretation of Sriracha was in order. I don't know yet how this will taste (tune in next Monday) but the pre-fermentation color is amazing and the smell fantastic.
1 lb hot peppers (I used a mix of fresh jalapeno and frozen serrano but use whatever hot peppers you have around)
1 1/2 cups roughly chopped ramp greens
2 Tbsp granulated sugar
2 tsps salt
1/2 cup white vinegar
Blend all of the ingredients except for the vinegar in a blender to form as smooth a paste as you can get.
Scrape into a lidded container, cover, and leave on your counter for a week to ferment. Stir the mixture very day and scrape down any mixture from the sides.
In a week, pour the pepper mixture into a sauce pan and add the half cup of vinegar. Bring to a boil over low heat and, once the mixture has boiled, cook for an additional 5 minutes, stirring from time to time.
Store in the fridge.
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