Wednesday, September 15, 2010

Homemade Sriracha Sauce

I love all things spicy, but I think it comes with the territory of being a redhead.  I always order the hottest sauce possible at restaurants and Trader Joe's jalapeno hot sauce is drizzled on even the most inappropriate of foods.  To me, eggs are almost inedible without hot sauce.  I almost wonder why it took my so long to make my own hot sauce... especially because I have a strange love of making my own condiments.

To make this recipe even better, it is so easy to make.  Essentially all you need to do is let roughly chopped peppers sit overnight in a brine.  The hardest part is simmering the peppers and waiting for them to cool.  But that glorious moment that you get to taste your own hot sauce on a veggie burger (...well, that's what I did...) it's worth it.  I brought the sauce to a game/"make-your-own-pizza" night with some new friends here in Seattle and it worked well on most of the pizzas that we made!  I know I poured an obnoxious amount of it on the pizza I ate.  But please remember, I like hot sauce on everything.  There is definitely some heat to this sauce, but the actual flavor of the peppers and garlic is still able to shine through.

Homemade Sriracha Sauce
  • 1/2 pound red fresno chiles, coarsely chopped (I used 0.7 lb)
  • 4 garlic cloves (5.6)
  • 1 teaspoon kosher salt (I used 1 2/5 tsp)
  • 1 cup distilled white vinegar (I used 1 2/5 cups)
  • 2 tablespoons palm sugar (I used 2.8 TBSP)
  1. Place all the ingredients except the sugar in large glass bowl, loosely cover with plastic wrap and allow to sit overnight.  This brine helps mellow the heat of the peppers.
  2. Place the mixture and sugar in small saucepan. Bring to a boil over high heat, then lower the heat and simmer for 5 minutes. Remove from heat and set aside to cool to room temperature.
  3. Blend with an immersion blender (or a food processor/blender) until a smooth, orange-red mixture forms. Run through a strainer and smush out as much juice as possible.
  4. Once refrigerated, the sauce should have the same consistency and texture as Sriracha, BUT I think it tastes better, is less salty and tastes much fresher.


Chelsea said...

I cannot wait to try this, such a good idea! We're big fans of hot sauce in my house :) I love your blog!

rick said...

I made this a couple times, once with Serrano peppers and once with the red Jalapeno shaped peppers. Both were really tasty...

Chris said...

I just stumbles upon this as I love hot sauce as well! I have 2 questions: 1) do you remove the seeds or keep them in? 2) how long does the sauce keep for in the fridge?

Thanks for the blog! I will def subscribe!

Chris said...

I just stumbled unto your blog and this seems like an awesome DIY recipe for Sriracha sauce but without all the added crap that they put in! I have 2 questions: 1 ) do you keep all the seeds in or do you remove some of them? and 2) how long does this sauce keep in the fridge?

Thanks for the blog and I am subscribed.

Katherine Martin said...

Hi Chris - thank you!

1) It depends on what kind of mood I'm in... I typically remove about half of the seeds but my beau likes REALLY hot hot sauce so, on occasion, I keep them all in.

2) I haven't had any issues with it going bad, due to all the vinegar. But again, I don't want to make anyone sick! It has kept in my fridge for about a year, but we usually eat it up before then.

The Crafty Domesticate said...

hi how long will the hot sauce last? and can you can it?

The Crafty Domesticate said...

hi how long does the hot sauce last for and can it can it or just leave it in the swing top bottle? thanks!

Katherine Martin said...

The Crafty Domesticate:

I just leave it be (refrigerated) in the swing top bottle!

And I haven't had it LAST more than a year (as in, it was eaten up within a year), but I don't see why it couldn't last longer.

Anonymous said...

forget the seeds, its actually the white pith where the majority of the heat is concentrated

Anonymous said...

in the cups of vinegar do you mean 2/5 of a cup or 2.5 cups many thanks

Katherine Martin said...

I mean one cup and 2/5 cups (so 1.4 cups of vinegar).

Thanks for asking!


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