Photo from Adobe Stock/sitriel
Makes 1 cup
Vegan, vegetarian, gluten-free
In the United States, Huy Fong Foods has gotten their commercial Sriracha sauce onto the tables at Applebee’s and Subway, a sure sign this sauce has made it in America. Traditionally in Thailand, the sauce is tangier and runnier than versions from Vietnam.
- 11 ounces red jalapeno chiles
- 4 teaspoons fine kosher salt
- 1/3 cup purified water
- 1/4 cup white wine vinegar
- 4 teaspoons packed dark brown sugar
- 3 garlic cloves, chopped
Photo from Adobe Stock/Joshua Resnick
- Set three chiles aside. Spread out the remaining chiles on a baking sheet and put them in a sunny spot for 2 days, or until soft and wrinkled.
- Stem the sunny chiles, slice them lengthwise, and put them in a large bowl. Sprinkle with the salt. Using a potato masher, smash the chiles until only large chunks remain. Set aside at room temperature uncovered for 24 hours.
- Transfer the sun-baked chiles and any of the accumulated liquid to a 1-quart Mason jar with a two-piece lid. Pour the water into the jar, loosely fit the lid on the jar, and place the jar on a plate. Let the mixture sit at room temperature until it begins to fizz over and the peppers shrink, about 1 to 2 days.
- Place the remaining three whole chiles on top of the mixture to make sure the mashed chiles are submerged under the liquid. Loosely replace the lid and let sit at room temperature to ferment at least 1 week and up to 2 weeks. (You may need to add more purified water to the jar to keep the chiles submerged.)
- Wearing food handler’s gloves, remove the whole chiles from the jar and discard. Transfer the mashed chiles and the liquid to a large bowl. Remove the seeds, leaving them behind in the liquid. Transfer the seeded chiles to a blender. Place a mesh strainer over a large measuring cup and strain the seeds from the liquid. Discard the seeds. Add the liquid to the blender.
- In a small saucepan over medium heat, combine the vinegar and sugar, stirring until the sugar dissolves. Add to the blender along with the garlic. Blend until smooth, stopping and scraping the sides of the blender with a rubber spatula as needed. Strain through a mesh strainer and discard the solids. Transfer to an airtight container. The Sriracha will keep in the refrigerator for up to 6 months.
Also from The Hot Sauce Cookbook:
- Hot Sauces Around the World and 10 Tips for Making Great Hot Sauce
- Easy Aged Pepper Mash Recipe
- Bermudan Pepper Sherry Recipe
- Puerto Rican Pique Recipe
- Sriracha Recipe
More on creating your own hot sauces:
Excerpt from The Hot Sauce Cookbook: The Book of Fiery Salsa and Hot Sauce Recipes , published by Rockridge Press. Copyright © 2014 by Callisto Media. All rights reserved.