How To Make Homemade Sriracha Sauce Recipes

HOMEMADE SRIRACHA SAUCE

Steps:

• To make the Sriracha, in the bowl of a food processor, combine the peppers, garlic, garlic powder, if desired, sugars, and salt. Pulse until a coarse purée forms.
• Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily. (It may get a little fizzy; that's to be expected.)
• After 1 week, pour the chile mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. [Editor's note: If you'd like to preserve the gut-friendly bacteria that has been brewing in your hot sauce, skip the simmering step and purée the pepper mixture and vinegar together in the next step.]
• Let the mixture cool and then purée it in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, add a small amount of water.
• Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness you've been waiting a week to get.
• Taste and adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, granulated sugar, or garlic powder to suit your taste. Transfer to a glass jar, close the lid tightly, and refrigerate for up to 6 months.

HOMEMADE SRIRACHA

Steps:

• Bring a large pot of water to a boil over high heat. Add the chiles and let cook 2 to 3 minutes, then drain and cool. Wearing clean kitchen gloves, cut off and discard the stems and set aside the chiles.
• Heat the oil in a skillet pan over medium-high heat, then fry the shallots until translucent. Add the tomatoes and bring to a simmer, then turn off the heat and let cool.
• Pour the tomato mixture into a blender and add the chiles, vinegar, fish sauce, sugar and garlic and blend until smooth. Transfer to a clean jar or bottle and store in the fridge for up to 10 days.