Recently, I was given a small basket of a variety of chili peppers. I don’t know about you, but these days I don’t like to tempt fate with overly hot things so incorporating them into a dish was out of the question. In the bunch were scotch bonnets, serranos, poblanos, jalopeños and Thai chilies so it was a basket of epic heat! Since I’ve already made Sweet Chili Sauce with Dried Apricots and Hot Sauce I decided to make a version of the very popular Sriracha Sauce because it is a staple in my pantry.
I love hot sauce, but sadly my innards, not so much so I wanted to tame the heat without compromising flavour. The solution was grilling the peppers to a blistery/blackened stage, peeling and cleaning the seeds and veins out to temper the heat, the smoke flavour was a bonus! This recipe is roughly based on the link below.
Homemade Sriracha Sauce
Makes roughly 225 mL sauce.
Adapted from Leite’s Culinaria
Ingredients:
- 400 g variety of hot peppers
- 10 g garlic, minced
- 25 g granulated sugar
- 5 g sea salt
- 125 mL white vinegar or to taste
Directions:
- Grill the hot peppers until their skin is blistered and black. Set hot chili peppers into a glass bowl and top with a plate to further steam the peppers (this makes peeling much easier, but if you have issues, just microwave them on high for 10-20 seconds). Peel, remove seeds and veins (the sauce will be hot enough even with this step) using gloves to protect your fingers (these are extremely hot peppers).
- Combine all ingredients except the white vinegar in a food processor and pulse until you have a paste. Scrape into a glass jar and tightly seal. Allow to sit on the kitchen counter (bench) for 1 week, stirring once daily. The mixture will ferment so if you see bubbling action, it is par for the course.
- After one week, transfer the chili mixture to a saucepan over medium heat and add the vinegar and bring to a boil, then lower the heat and simmer 5 minutes. Allow the mixture to cool slightly and then purée it again using an immersion blender. Push through a fine sieve, taste and season with sugar, salt and vinegar as desired.
- Store in the refrigerator in a glass jar with a tight lid. The original recipe indicates that this sauce is good for six months.
It looks gorgeous! I am also a big fan of sriracha, I even keep a small bottle of it at the office (though my favourite brand, “extra hot” Foco, is not easy to find…. most people like the standard hot one I guess, so I buy it by 5 bottles when I find it!) and I also made it on my own last summer. The recipe source was different, but the result was quite good. The only thing I have problems with it the texture (not as beautifully smooth as yours). I must post it one day if I resolve the texture problem.
LikeLiked by 1 person
Hi Sissi, I would love to try your recipe so I hope you resolve the texture issue. I have a Cuisinart Immersion Blender that blends so smoothly that you almost don’t need to push through a fine sieve, but I like to remove all the gritty bits from the residual skin and chunks.
LikeLike
I never knew that sriracha was made of such simple ingredients. What a great use for your peppers! I have to tame everything down around here—but a small stash of homemade sriracha would be a nice addition to my fridge 🙂
LikeLiked by 1 person
Thank you kindly Liz, I will continue to make this flavourful sauce in the future, I like that I can make smaller bottles because they one I have from the store is a huge bottle and lasts way too long (I end up having to chuck it when it expires!)
LikeLike
What a great way to use up those peppers…interesting that you let it ferment as one of the steps.
LikeLike
Thank you Karen.
LikeLike
Lucky you to be the recipient of such a great basket of goodies! I have the hardest time finding bird’s eye chili (my local safeway makes me smile… wonderfully friendly service but no variety). Such a clever way to use up those peppers Eva and I love the labels you created too! Delicious homemade pantry addition and would also make a perfect gift 🙂
LikeLiked by 1 person
Yes, indeed Kelly, it’s nice to get things that I normally would not buy on my own, it also forces me to think of clever ways to use things! Our No Frills is the same, they are good for the staples but anything out of the ordinary is a bit more difficult to find. Although, I did buy some lovely green mangos today at No Frills (not unripe mangos, but the green variety). Thank you for your compliment regarding the labels.
LikeLike
I love hot stuff! But in recent years I’ve had to tone it down. I’ve never made my own sriracha, but am tempted by the idea. It’s easy to buy, of course, but I’ll bet it’s like salsa — your own just tastes better. Really nice — thanks.
LikeLiked by 1 person
Thank you John, you are so right.
LikeLike
Oh wow you’re a star Eva! Does it taste like Sriracha sauce? I want to make this! 🙂
LikeLiked by 1 person
Thank you Lorraine, you make me blush. This recipe is a touch more piquant than the store bought version but I don’t mind (I can drink vinegar!). Next time I might try cider vinegar for health benefits. The beauty of making you own is you can control the sugar and salt.
LikeLike
great idea Eva — my hot days are gone — hahaha — these days mild is the only way.
LikeLiked by 1 person
I know what you mean Zsuzsa, although I am still pushing the envelope from time to time, perhaps one of those times I will learn my lesson!
LikeLike
Heres the link to the Sitscha movie
http://srirachamovie.com/
LikeLike
Thank you kindly.
LikeLike
If you haven’t seen it already, there is an incredible documentary about Siracha. Your sauce looks zippy!
LikeLiked by 1 person
No I haven’t, thanks Ruth.
LikeLike
Because the original (and best Sriracha “cock sauce” is made in LA I feel a kinship to buy and support it the local stuff. However, if I ever go out of town I’ll cook up a batch of my own! http://www.sippitysup.com/sriracha-turkey-burger/ GREG
LikeLiked by 1 person
I understand Greg, can you smell the aromas from the factory where you are? Apparently it is quite potent at times!
LikeLike
I love hot sauce … but not enough to make my own. 🙂
LikeLiked by 1 person
I probably wouldn’t have if I had not come by the hot chilis!
LikeLiked by 1 person
I’ve got a bunch of dried peppers in my pantry which I bought for making enchilada sauce or maybe pulled pork filling for tamales. It’s been ages since I made tamales.
LikeLiked by 1 person
I’m sure you could use dried too, just don’t know the ratios. I’m drying a bunch of Thai chilis on the radiators (yup, still on!)
LikeLike
Have never made sriracha…now I am so tempted to give it a try too.
LikeLiked by 1 person
Thank you Angie, I hope you enjoy it.
LikeLike
Now I don’t know WHY I never thought of doing this, especially since I LOVE heat!
Well done Eva, how did the final result fare with your insides?
LikeLiked by 1 person
Thank you for your kind words, I’m slowly reintroducing heat and my innards haven’t complained too much (but my overnight hospital experience is making me very cautious, nothing serious but it was painful!)
LikeLike
Oooohhhh, you poor thing!!!
I COMPLETELY understand now. 100%.
Yeah you right on ahead and take your sweet time on introducing heat.
LikeLiked by 1 person
That sounds delicious!!! We love sriracha too. Even Miss A is starting to enjoy spicy things. And what a clever way to use the peppers! That was some serious heat in that basket. 😅 And of course love the homemade labels!
LikeLiked by 1 person
Thank you kindly, with the wonderful education and vast experience you are giving your kids, they will enjoy many of the foods the world has to offer. Lucky little guys!
LikeLiked by 1 person
How “Hot” was the finished sauce? Working with so much hot chilies I would be tearing the entire time. Love your label and your photos are beautiful, very creative staging.
LikeLiked by 1 person
Thank you kindly Norma. The sauce is as hot as the store bought kind, but not nearly as salty. Interestingly enough, I didn’t tear for the chilies, just cooking onions! I saw a very cool set of onion goggles but they were $25 so I didn’t get them!
LikeLike