Photo by Getty Images/bhofack2
If you love really spicy Sriracha, reverse the proportions of the serrano and jalapeño peppers. And if you think that’s not gonna be hot enough for you, sub the chilies for scotch bonnets and Thai chilies. I’m not responsible for the burning of your mouth or bottom if you go this route! This is also a great way to preserve your once-a-year chilies like New Mexico Hatch or home grown.
Makes about 2 cups (480 mL)
- 3/4 lb (340 g) red jalapeños, stemmed and roughly chopped
- 1/4 lb (115 g) red serranos, stemmed and roughly chopped
- 1/2 lb (230 g) green jalapeños, stemmed and roughly chopped
- 4 cloves garlic
- 1/8 cup (25 g) sugar
- 1/8 cup (25 g) brown sugar
- 1–2 tsp (5–10 g) salt
- 1/2 cup (120 mL) distilled white vinegar
- 1 tsp xanthan gum (optional, to help stabilize the sauce for long holding)
- Place the peppers, garlic, sugars and salt in a food processor and pulse until roughly chopped. Transfer the mixture to a clean container, cover and let sit at room temperature. A mason jar with a loosely fitting lid or a clean bowl with plastic wrap will work.
- Fermentation should begin in about 2 days. When bubbles begin to form, stir your “mash” once or twice a day to combine and help it settle. Continue until the mixture stops bubbling, about 6 to 8 days.
- Transfer the mash to a blender, add the vinegar, and purée until very smooth. Strain the sauce through a fine sieve. Add the xanthan gum and purée again until smooth and thick. Store your sauce in squeeze bottles in the fridge for up to 3 months!
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Cover courtesy of Page Street Publishing
Reprinted with permission from 101 Asian Dishes You Need to Cook Before You Die by Jet Tila, Page Street Publishing Co. 2017.