Homemade Sriracha Hot Sauce

| by | Canning and Preservation, recipe | 0 comments:

I can’t believe it but we had peppers still thriving well into October! We’ve been letting our jalapenos turn red most of the season so we had a myriad of red peppers left on the plants. Before we pulled the plants up for the season, we tried to harvest and make use of every single pepper possible. Since I don’t think our pigs would be a fan of hot jalapenos, I needed to think of something creative to do with these spicy guys. I immediately thought of hot sauce! Duh! But not just any hot sauce, the most amazing, most special hot sauce there is… Sriracha Hot Sauce. We love the heat, the flavor and the extra punch of sirracha. We put that ish on everything! Eggs, pizza, burgers, chilli… hell, I’d even have a sriracha birthday cake if I could. The only thing that’s better than sriracha itself is homemade sriracha, which turned out to be really easy to do.

Here’s What You Need:

  • 1 3/4 to 2 lbs of red jalapenos, de-stemmed and cut lengthwise, seeds intact.
  • garlic cloves (We like ours especially garlicky so I used about 4-6 large cloves)
  • 1 tablespoon kosher salt
  • 1 tablespoon brown sugar
  • 2 tablespoons granulated white sugar
  • 1/2 cup vinegar
Fresh red jalapenos ready to be chopped and pureed into tasty hot goodness
Fresh red jalapenos ready to be chopped and pureed into tasty hot goodness

Start out by getting your food processor. I used my trusty Vitamix which I would probably take onto a desert island with me. Combine the peppers, garlic, salt and sugars together. Pulse until it forms a course puree. Put the puree into a glass mason jar and close with a lid. Now, let it sit at room temperature for 7 days, stirring once a day.

Fermenting the hot sauce will give it more complexity and really bring out the earthy flavors of the garlic and peppers. It also produces good bacteria and microbes that are really good for your insides.

Puree is ready to ferment!
Puree is ready to ferment!

After the puree has fermented for 7 days on the counter, throw that sucker into a saucepan with the vinegar. Stir and bring to a boil. Then bring it down to a simmer for five minutes. If you want the sriracha to be thick, you can bottle it at this point but if you want it to be a little smoother or thinner, you can run it through a blender for a few minutes until it’s the consistency that you like. If it gets too paste-y, add some water to thin it out.

Simmering the puree and vinegar mixture
Simmering the puree and vinegar mixture
This is the consistency that we like, but if you like yours finer you can run it through a food processor
This is the consistency that we like, but if you like yours finer you can run it through a food processor

At this point you can push the solids through a fine mesh strainer to separate out the liquid. But we like ours more like a smooth puree, so we went ahead and bottled ours in a glass jar with a tight lid. This will keep in the fridge for 6 months (if it even sticks around that long). Yay fermentation! And yay cock sauce! I mean.. hot sauce!!

 


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