Copycat Sriracha

Ingredients

2 pounds red jalapeno peppers, stems removed

5 cloves garlic

2 tablespoons garlic powder

2 tablespoons sugar

1 tablespoon salt

1 tablespoon light brown sugar

1/2 cup vinegar

Directions

Combine everything (except for vinegar) in food processor. Place in mason jar. Store at room temperature for 7 days, stirring every day.

After 7 days place in saucepan and add vinegar. Bring to boil and then simmer for 5 minutes. Transfer back in food processor and puree until slightly smooth and uniform.