DIY sriracha

DIY sriracha

By
From
Pickled
Makes
1 × 300 ml jar

I know what you think. Why on earth would you make your own sriracha sauce if you can just buy the awesome version from Huy Fong Foods, a company many consider to be the OG sriracha makers? Well, the answer is simple. Because it’s really easy and totally delicious. Also, remember the sriracha crisis when it was rumoured that the infamous Huy Fong Foods factory was closing down, which caused hot sauce nerds to go all 28 Days Later, buying up sriracha all over the world in case they would never be able to find it again? Well, just in case that drama happens again, here’s how to make your own.

Ingredients

Quantity Ingredient
500g red jalapenos
200g red thai chillies
100g red scotch bonnet chillies
6 garlic cloves, peeled
45g light brown sugar
1 tablespoon sea salt
125ml rice wine vinegar

Method

  1. Put on your disposable gloves. Rinse the chillies thoroughly, and remove all the stalks. Remember, these things are hot and your eyes (and other body parts) don’t like them.
  2. Put the chillies in a food processor with the garlic, brown sugar, salt and 125 ml of water. Blitz until smooth.
  3. Transfer the mixture to a clean jar and cover it with muslin. Secure with butcher’s string. Put the jar on a plate in case the mixture ‘burps’ and overflows. Leave to ferment at room temperature for 5 days.
  4. Pour the fermented chilli mixture into the food processor and add the vinegar. Blitz until smooth.
  5. Put the mixture through a fine mesh strainer into a pan, using the back of a spoon to push it through. You want to remove all the pulp and seeds so you end up with a super-smooth sauce. It will be a fairly thin sauce at this stage. Reserve the pulp to make your own chilli oil (see note below).
  6. Bring the hot sauce to the boil over a medium to high heat. Reduce the heat to low and simmer for 30 minutes, until the sauce has reduced to your preferred thickness. If foam appears on top of the sauce, just use a spoon to carefully skim it off.
  7. Take off the heat and leave the sriracha to cool to room temperature before bottling and refrigerating. Congrats, you’ve made your own sriracha! It should keep for a few months.

Note

  • Let’s spice it up! Make a sriracha mayo by adding 4 tablespoons of mayonnaise to 1 tablespoon of DIY Sriracha and a squeeze or two of lime juice.

Note

  • When making your DIY Sriracha, don’t forget to reserve the chilli pulp. Just stick the pulp and seeds into a clean jar, cover completely with good-quality olive oil, and you’ve made yourself a banging homemade chilli oil as well. Triple win!
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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