Good ones make an enormous difference in your meal. They really do. Whether it is homemade mayo or a great mustard, making your own makes all the difference.
There is a famous Asian sauce called Sriracha. It comes in a plastic squeeze bottle with a rooster on the transparent plastic. It is great stuff.
But making your own is better. Not because the taste will be better–only discerning fire-eaters can probably identify the nuances, but you can control the heat quite obviously.
And the recipe is quite easy, so have some fun and whip up a batch. It lasts for about 6 months in the fridge. And you will have it additive and preservative free!
- 1 1/2 lbs of hot peppers, red preferably but you can make a green version if you wish. The traditional kind is made with red jalapenos. Now some think red jalapenos are called “Fresno” chiles, but that is actually a different variety of jalapeno which is tamer. Some folks add Serranos to beef up the heat. I added 4 to my red Fresno chiles.
- 6 cloves of garlic, peeled
- 4 tsp. lt brown sugar
- 1 tbsp Kosher salt
- 1/2 c distilled white vinegar
- You can do this by hand, but a food processor really speeds up the work. Cut off the stems of the peppers and half across. Dump in the food processor and whir up until it is well chopped.
- Add the rest of the ingredients except the vinegar, and whir some more until well mixed.
- Place in a quart jar, cover loosely with some plastic wrap, throw a towel over and leave it alone.
- Check the next day for bubbles starting at the bottom. Stir the contents regardless.
- Leave it alone for another day. Repeat step 4.
- Around day three you should be seeing the bubbles and the contents should expand as the gases grow within the mash.
- Continue stirring and leaving it until it stops rising in the jar. This means that the fermentation is done. This can take up to another three days.
- Put the contents into the food processor again, and add the vinegar and puree until it’s as smooth as you can get it.
- Throw it into a large sieve over a saucepan. Using a spoon or other implement, push down on the mash, extracting as much juice as possible into the saucepan.
- When you have extracted as much as you can. place the saucepan on the stove and bring to a boil. Reduce to a low simmer, (about a plooping spit) until it has thickened a bit, 10-15 more minutes.
- Transfer to a permanent jar with a lid. ( an old washed out Sriracha plastic squeeze bottle would be excellent)
- Store in fridge for up to 6 months.
SERVES: 1 1/2 c approx.
NOTES: If you keep playing with the kinds of chiles you use, you will find the perfect ratio and kind that works best for you. Some folks even use dried chiles in their recipe. I would place them in water to rehydrate first if I tried that. People also mess around with various smoked salts and so forth. You might try roasting your chiles first too. Have fun.
SOURCE: Reclaiming Provincial
- Jalapeno Hot Sauce Recipe (thepuchiherald.wordpress.com)
- Hot Sauce Recipes: Homemade Always Tastes Better (PHOTOS) (huffingtonpost.com)
- Homemade Sriracha Recipe (lusaorganics.typepad.com)