I’m something of a hot sauce addict, and while I do have my own secret stock of hot sauces, I also love to have continuous supply of my homemade batches.
More so than any other sauce is this true with sriracha. The Thai sauce is (literally) hot right now, growing in presence in restaurants and fridges worldwide.
Despite being a hot sauce, its sweet taste makes it a versatile one. It goes great on Asian vegetable dishes, seafood and grilled meat. It’s also great as an upgrade on ketchup.
Thankfully, it’s really easy to make. It requires a few days to ferment, but is otherwise a case of running it through a blender and straining it.
This recipe tends to come out quite hot, so if you want to temper that a bit then reduce the amount of serrano peppers in favour of more jalapenos.
- 400 g red jalapeno peppers, stems cut off
- 200 g red serrano peppers, stems cut off
- 4 cloves garlic, peeled
- 3 tbsp light brown sugar
- 1 tbsp salt
- 1/3 cup water
- 1/2 cup distilled white vinegar
Chop jalapeno and serrano peppers, retaining seeds and membranes. Place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing regularly.
Transfer puree into a large jar or jug. Cover it with plastic wrap or lid and place in a cool dark cupboard for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap or seal after every stirring and return to a cool, dark place until mixture is bubbly.
Pour fermented mixture back into blender with vinegar, and blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
Place saucepan over a medium-high heat and bring sauce to a boil, stirring often for 5-10 minutes, until reduced to your desired thickness. If foam develops on the top then feel free to skim this.
Remove saucepan from heat and let sauce cool to room temperature, which help the sauce will thicken a little more. Transfer sauce to your choice of jar or bottle and refrigerate.