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How to Make Homemade Sriracha Sauce
January 22, 2014

This is almost the same process as Tabasco, the red peppers, salt and fermentation, straining and heating. Great combination! I have one suggestion, do not throw the mash away after straining, wrap it in a cheesecloth corner (make a pouch)and use it for seasoning ANYTHIN' you boil; shrimp, crabs, crawfish, potatoes, chicken, noodles.... one CAVEAT, cover the lid while boiling, if you don't you will basically OC everyone in the house. Enjoy!

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