Sriracha is officially America's favorite hot sauce.
Five years ago, you probably had never heard of the stuff, but now you'll see Driracha on most casual dining tables, not to mention in the news: The sauce even has its own documentary, and cult-like following.
Sriracha is a versatile condiment: It's a little sweet, a little spicy, and pairs well with just about anything. You can enjoy it on a burrito or a taco, on your fried chicken or on top of your scrambled eggs. And it will kick up a bowl of noodles or wonton soup.
A 17-ounce bottle of the stuff will cost you about $4, but sometimes if can be fun to make things yourself, right? That's why I recently tried my hand at a homemade version of sriracha.
The nice thing about making this hot sauce at home is that I was able to use fresh peppers, which really came through in the final product. That's about all I can say for the pros, to be honest. The homemade variety is tasty, I'll give it that, but it is not exactly a quick process, plus you'll end up spending more money making it yourself than if you just bought it at the store. The peppers alone ran me about $5, and that doesn't include the sugar, salt, paprika, vinegar and honey.
On top of the cost, making sriracha is extremely labor intensive. You need to puree the peppers, allow them and the remaining ingredients to sit and ferment for at least two days, puree again, and worst of all, you need to press the mixture through a mesh sieve in order to get the silky smooth product that you're looking for. My arm was absolutely killing me by the time I finished pressing my small batch, which amounted to about two cups — that's not even a full 17-ounce container.
While I did eat up every last spoonful of my homemade sriracha, I wouldn't necessarily do it again. It could make for a fun holiday gift to give out to friends and family, but you'd better have a lot of clean jars, free time and strong biceps to make enough to share. I will also admit that while good, the taste wasn't quite the same as the bottled stuff. There's something about a manufactured product that is comforting and, most importantly, supposedly free from human error, so you always know what you're getting. At the end of the day, while it was a fun project, I recommend just heading over to the store and grabbing a few containers. There's nothing quite like the original.
Here's how I did it: Full recipe below.
Slice the tops off of your jalapeños, then puree them in a food processor until smooth. Add in your brown sugar, salt, garlic and paprika. Puree until smooth. Place the puree in a jar or sealable container, loosely cover the top, then set aside and allow to sit for at least two days. When you see a few bubbles forming in the bottom of your jar, you're ready to go. You can let it sit for up to five days, but if you're impatient, two is enough.
Add in your distilled vinegar, puree again, then press through a mesh sieve until you've squeezed all of the liquid out of the puree.
Place the liquid in a sauce pot, bring to a boil, then reduce until slightly thickened, stirring frequently, for about 10 minutes.
Place in a clean jar, seal and enjoy! This will keep well in the fridge for up to a week.
Homemade Sriracha
Total Prep Time: 20 minutes + 2 days
Total Cooking Time: 20 minutes
Ingredients:
- 2 pounds jalapeño or serrano peppers (98% of them should be red - this is all about color)
- 3/4 cup brown sugar
- 8 cloves garlic, roughly chopped
- 3 1/2 teaspoons kosher salt
- 1/2 teaspoon smoked paprika
- 2/3 cup distilled vinegar
- 2 tablespoons honey or agave nectar
Instructions:
1. Cut the tops off of your peppers, slice them in half, and place them in your food processor. Process until completely smooth, at least 5 minutes. Add in your brown sugar, garlic, salt and paprika. Process until smooth, at least another 5 minutes. Pour the mixture into a large jar or container, loosely cover, and store in a cool, dark place for at least 2 days. After 2 days, you will see bubbling happening in the bottom of the jar. This means that the fermentation process as begun. You can start to puree it now, or you can let it get really bubbly and allow it to sit for five days. The longer it sits, the tastier and spicier it will be.
2. When you're ready to puree, place your pepper mixture back into a food processor, add in the vinegar, and puree again for 5 minutes. Press the mixture through a mesh sieve, until you've gotten every last drop of liquid out, and discard the solids. Place the liquid in a medium sized sauce pot, bring to a boil, then reduce the heat. Add in the honey, bring to a simmer, and simmer until thickened, about 8-10 minutes. Taste, adjust seasonings as needed, and pour into a clean jar or container. This will keep well in the refrigerator for up to a week.
SEE ALSO: Sriracha Fans Will Go Crazy For A New Documentary About The Beloved Condiment
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