What do you do with a bumper crop of hot peppers? Srirach-it!
Cut tops off peppers and slice length-wise
Place peppers, garlic, salt & 3 TBSP Maple Syrup in a blender or food processor. Puree.
Pour pureed mix into a quart jar to ferment for one week, stirring daily. I covered mine with a baggie filled with water to allow air to escape while preventing wild yeasts from entering.
After one week, heat mix on the stovetop, simmer five minutes.
Add 1/2 C Apple Cider Vinegar.
Add 1 TBSP Bourbon Barrel Aged Maple Syrup
If you prefer a smoother texture, run through a food mill or kitchen strainer to remove seeds.
Use a funnel to pour into a jar. Label & refrigerate.