Forget Baby Formula-A Far More Serious Shortage in Progress

https://news.yahoo.com/huy-fong-foods-suspends-production-195432109.html

Glad i stocked up.

Calypso Jones wrote:Glad i stocked up.

:thumbsup2:

https://www.allrecipes.com/recipe/235276/how-to-make-homemade-sriracha-sauce/

1 pound red jalapeno peppers, stems cut off
½ pound red serrano peppers, stems cut off
⅓ cup water
4 cloves garlic, peeled
3 tablespoons light brown sugar
1 tablespoon kosher salt
½ cup distilled white vinegar

Place jalapeño and serrano peppers into a blender with water, garlic, brown sugar, and salt. Pulse several times, them blend until smooth.

Step 2
Transfer puree into a large glass jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring and scraping down the sides once a day. The mixture will begin to bubble and ferment. Rewrap after every stirring and return to a cool, dark place until the mixture is bubbly.

Step 3
Pour fermented mixture back into the blender; add vinegar and blend until smooth. Strain mixture through a fine-mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in the strainer.

Step 4
Transfer sauce into a small saucepan; bring to a boil over medium heat, stirring often, until reduced to your desired thickness, about 5 to 10 minutes.

Step 5
Let sauce cool to room temperature. The sauce will thicken a little when cooled. Transfer sauce to jars or bottles and store in the refrigerator.


Cook's Note:
I used about 75% red jalapeños, also sold as Fresno chilies, and about 25% red serrano chilies so this version is probably a bit spicier than the rooster sauce you're probably more familiar with.

Nutrition Facts
Per Serving: 16 calories; protein 0.5g; carbohydrates 3.6g; fat 0.2g; sodium 241.8mg. Full Nutrition