115grams (½ cup plus 1 tablespoon) maple sugar or turbinado or just white sugar
¼cupflavorless oilfor pureeing and finishing
Instructions
Wearing gloves, coarsely chop the jalapenos, then combine with the ramp leaves salt and sugar.
Place the ramp-jalapeno mixture in an air tight container, or a similar container covered tightly with plastic wrap, pressing it down onto the surface to remove excess air. Alternately vacuum sealed the mixture. Allow the mixture to ferment for at least five days and up to 14 in a cool, dry place away from light and heat.
After 5-14 days, Remove the jalapeno mixture and all the accumulated juices and cook on medium heat, covered, working in a well ventilated area or with as many windows open as possible (the fumes will be near weapons-grade) stirring occasionally until very soft and most of the juice has evaporated, about 30 minutes.
Puree the pepper mixture in a highspeed blender until very smooth, drizzling in the oil to reduce friction in the blender blades, then pass through a chinois strainer and chill (optional, see note).
Video
Notes
Straining the hot sauce
This is so important I'm mentioning it twice. If you do not have a fine strainer, this is going to make a lot of sauce, as in 6 cups, so consider cutting the recipe in half. Straining the sriracha takes some work, but it's worth it for the smooth texture.