Sriracha sauce is a time-honored classic for making delicious hot wings, bbq and adding a kick to otherwise boring dishes, but finding it at the store isn’t always easy! Here’s a simple do it yourself recipe to make your own Sriracha sauce!
This recipe takes just a few minutes to prepare, but the fermentation process can take up to 10 days! It’s a very simple process that takes less than a minute a day to make delicious homemade sriracha sauce.
1 1/2 lbs red jalapeños or Fresno peppers, stems removed
6 whole cloves garlic, peeled
4 Tbs light brown sugar
1 Tbs kosher salt
1/2 cup rice wine vinegar
In a food processor or blender combine the peppers, garlic, sugar, and salt, pulsing (blitz) until peppers are very finely chopped.
Pour the mixture into a clean jar and cover, allowing it to set at room temperature to begin the fermentation process.
Each day check the jar for fermentation. Between days 3-5, you’ll be able to see little bubbles forming at the bottom of the jar.
Each day, gently shake the jar to stir the mixture up, then return to a dark place to allow it to ferment until the peppers are no longer rising in volume (an additional 2-3 days).
Once the fermentation process is complete ( a total of 7-10 days), transfer the mixture back to the blender, add the vinegar and puree until smooth.
Strain the mixture through a fine-mesh strainer into a heavy saucepan, pressing the juice through with a rubber spatula to speed up the process and ensure all the juice is extracted.
Bring the mixture to a boil over medium-high heat, then reduce the medium-low, simmering just until the sauce clings to the spoon (5 or 10 minutes). Cool, transfer to a jar (airtight) or vacuum seal the sauce. This will last 6 months refrigerated or can be frozen in small recipe size packages for up to a year.
Canstock Photo bhofack2