Sriracha sauce is one of my favorite condiments. I use it to kick up the heat in all sorts of foods, including breakfast, lunch, and dinner. Sometimes even dessert. Seriously, I eat this stuff a lot.
That's why, after running across this recipe for homemade sriracha sauce a few weeks ago, I was immediately compelled to try it myself. Our pepper plants are growing crazy this year, so this is the perfect recipe to use them up. You can use your red jalapenos, fresnos, or even serranos, depending on your spice preference.
Just make sure you read through all of the instructions before you start, because although there's very little work involved in the preparation, you'll need to let the mixture ferment on your counter for about a week before it's ready. Still, it's worth the wait. Homemade sriracha tastes even better and brighter than the bottled stuff. Enjoy!
Homemade Sriracha Sauce adapted from Joshua Bousel's recipe at Serious Eats
Makes about 1 ½ cup.
1.5 lbs red jalapenos, fresnos, or serrano chili peppers, washed & stems removed
6 cloves garlic, peeled
4 tablespoons light brown or palm sugar
1 tablespoon kosher salt
½ cup distilled white vinegar
Place chiles, garlic, sugar, and salt in a food processor, and pulse until ingredients are finely chopped. Place in a clean jar, and cover with breathable material, such as a cloth or paper towel, and secure with a rubber band. Let jar ferment at room temperature for 5-7 days, stirring once per day.
Transfer mixture into a blender and add the distilled vinegar. Puree mixture until completely smooth (this takes about 3 minutes), and strain into a saucepan using a sieve. Push as much of the pulp through as possible using a spoon or rubber spatula. Bring mixture to a boil, reduce heat, and simmer until sauce thickens to desired consistency. Remove from heat and allow to cool.
Once sauce has cooled, transfer to a clean, airtight container and store in the refrigerator for up to six months.
Fun ways to use your homemade sriracha:
-In your bloody mary.
-Add a dollop to mayo for spicy mayo.
-Serve it over your air-popped popcorn.
-Use as a dipping sauce for meats and vegetables.
-In your deviled eggs to make them even more devil-icious.
-Use it to spice up a bowl of ramen or pho (or anything else, for that matter).