1lb. sriracha peppers (can be red or green)5 cloves garlic
1T chopped cilantro
3T. turbinado sugar
1/2 c water
1c. white vinegar
Blend all ingredients together except vinegar and place in a mason jar with parchment paper attached to the top in a dark cool location. 'Burp' the jar every day to ensure fermentation. After 2 weeks, add vinegar. Bring to a boil x5 minutes then cool and rest for another few days. Viola!
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