The 5-Ingredient Sriracha Dupe I'm Putting on Everything Right Now

1 . Stage

Prep the peppers: Wash and dry the peppers. Wearing gloves, cut the flesh of the peppers away from the core, or halve and seed. Don’t touch your face or eyes (or anything else) once you’ve started cutting the peppers

2 . Stage

Combine the ingredients and marinate 8-24 hours: Put the peppers in a 2-quart non-reactive saucepan or non-reactive bowl or container.  Slice the whole garlic cloves in thick slivers and add to the peppers. Add the white and cider vinegars, sugar and salt. Stir to coat, then cover and refrigerate for 8 to 24 hours.

3 . Stage

Cook the sauce: Transfer the pepper mixture to a 2-quart pot and place over medium-high heat. Turn on the oven hood to help clear the vinegary-hot scent. Stir and bring to a boil, then reduce the heat to keep the mixture at a simmer. Cook for about 30-40 minutes, covered, stirring every 10 minutes.  When the peppers are very soft, uncover and cook until the liquids are slightly thickened, about 10 minutes. Let cool.

4 . Stage

Puree the sauce: Transfer the mixture to the blender container, being careful not to inhale the vapors rising from the vinegar.  Secure the lid, place a folded kitchen towel on top, and hold down the lid. Blend until smooth, scraping down as necessary. If the mixture is too thick, stir in a little water.

5 . Stage

Store and use: Transfer to a squirt bottle or sterilized jars and cover, refrigerate for up to 1 month. You can also freeze the sauce for up to 3 months. Love the recipe? Leave us stars and a comment below!