How to Make Sriracha Sauce from Scratch

After the news that America’s only sriracha sauce factory was doomed to close, spicy sauce addicts nationwide turned to homemade recipes to meet their need for heat.

Ingredients

  • 1 ½ lbs. red jalapeno peppers (stems removed/green tops in tact)
  • 6 cloves peeled garlic
  • 4 tbsp. light brown sugar
  • 1 tbsp. Kosher salt
  • 1/2 cup distilled white vinegar

Steps

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    Chop jalapeno peppers, garlic, brown sugar and salt in a food processor. Pulse until peppers are finely chopped. Scrape sides of the bowl as you mix to fully integrate ingredients.
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    Spoon ingredients into a clean mason jar and add lid. Screw on lid tightly and allow jar to sit at room temperature. This is the fermentation process, which can take up to five days.
    • Check jar each day for fermentation. When mixture is fermenting you will see little bubbles form at the bottom of the jar.
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    • Stir mixture each day and then replace the lid.
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    • Allow sauce to ferment an additional 2 to 3 days until peppers are no longer expanding or rising.
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    Pour fermented mixture into a blender and add white vinegar. Pulse mixture until vinegar is integrated into sauce.
    • Puree for 1 to 3 minutes until sauce is completely smooth.
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    Place a mesh strainer over a saucepan and pour mixture through strainer. Use rubber spatula to push sauce through the strainer--you want as much to strain through as possible.
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    Cook sauce. Set sauce to boil and then reduce heat to a simmer until sauce thickens. Sauce is ready when it clings to a spoon. This process could take from 5 to 10 minutes.
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    Transfer to airtight container and place in refrigerator. Sauce can stay refrigerated up to 6 months.
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    Finished.

Things You’ll Need

  • Food processor
  • Clean Mason jar with lid
  • Blender
  • Mesh strainer
  • Saucepan
  • Rubber spatula

Tips

Sources and Citations

Article Info

Categories: Recipes | Sauces