Picture this: You, stranded, on a desert island with nothing but two pounds of peppers, some vinegar, a spice rack, and a bunch of day-old leftovers that would really taste better with Sriracha. Don’t worry about how all of that got there – worry about how there is not one iconic red-and-green bottle in sight. You don’t even have a to-go packet to rely on. What are you going to do? Eat leftovers without the beloved chili sauce? Why don’t you just save yourself the trouble and starve to death?
Or, you can hope that the desert-island gods have smiled upon you and left you with this beautiful step-by-step visual guide to making your own Sriracha.
Sure, it takes a week to make, but the hardest part of this recipe is waiting that week for this amazingly rich life-blood of the 21st century to develop into spicy, garlicky perfection. And isn’t that worth it? Once it’s done, it’ll keep in your fridge for up to six months, for you to whip out during house parties and say, “Behold! Look what I have created, ye plebs!” Think about it: a little elbow grease for a sauce so badass that the recipe politely requests you wear gloves while handling the main ingredients. I rest my case.