Chili Hot Sauce Recipe Sriracha Style Food
HOW TO MAKE HOMEMADE SRIRACHA SAUCE
Not only is making your own hot sauce (also known as rooster sauce) at home possible, it's really fun and there's hardly any work involved. Serve it on just about anything.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time P3DT35m
Yield 24
Number Of Ingredients 7
Steps:
- Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
- Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location 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 after every stirring and return to a cool, dark place until mixture is bubbly.
- Pour fermented mixture back into blender with vinegar; 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 on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
- Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.
Nutrition Facts : Calories 16 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.5 g, Sodium 241.8 mg, Sugar 2.6 g
CHILI HOT SAUCE RECIPE - SRIRACHA STYLE
This from White on Rice Couple - it has the proper ingredients to provide heat (Rooster Sriracha uses red jalapenos), tang, sweet & umami. The original poster suggests using within a week - I betcha it will last a great deal longer with proper refrigeration in a nice glass jar. She also suggests starting with 1/2 the chili peppers - I suggest switching to red jalapenos if the fire of red Thai peppers may be a bit much for you. Anyway, thank you so very much Diane - we will be making this once our jalapenos (M & Grande) ripen later this summer. Tip - Three Crabs fish sauce is nice. www.whiteonricecouple.com/recipes/sriracha-chili-garlic-hot-sauce-recipe/ www.nytimes.com/2009/05/20/dining/20united.html?partner=rss&emc=rss
Provided by Busters friend
Categories Sauces
Time 30m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Remove stems of chili peppers, rinse clean. Blot dry with paper towel. Wearing rubber gloves, mince the chili peppers. The smaller the cut, the smoother your final sauce will be.
- In sauce pan, heat oil then add minced garlic and shallots. Over medium-high heat saute for a about 1 minute or until light brown and fragrant. (don't burn your garlic!).
- Add tomato sauce and minced chili peppers. Let sauce come to a simmer then lower heat to keep at a low simmer. Add fish sauce, vinegar, and sugar. Mix well.
- Continue simmering sauce for about 5 minutes. This will break down the chili peppers and soften them to create the smooth consistency.
- Remove from heat and allow to cool completely.
- Transfer sauce to blender and blend till smooth or until most of the chili pepper skin and seeds break down- preferably on the "liquefy" mode.
- Taste the hot sauce. Further customize the hot sauce to your liking: add more sugar, vinegar or water. Blend one last time till smooth. Pour into clean, air tight jar and refrigerate. Use within about 1 week.
Nutrition Facts : Calories 235.9, Fat 7.5, SaturatedFat 1, Sodium 1822.8, Carbohydrate 42, Fiber 3.6, Sugar 29.4, Protein 4.5
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HOMEMADE SRIRACHA SAUCE RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
5/5 (27)Total Time 30 minsCategory Main CourseCalories 9 per serving
- First, ferment the chili peppers. Process your fresh peppers in a food processor. If you don’t have a processor, use a mortar and pestle or simply finely chop them. Pack them into a jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.
- Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.
- Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, “How to Make Fermented Pepper Mash”, for further instruction.
- After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.
SRIRACHA-STYLE ASIAN CHILI SAUCE - BETTER HOMES & GARDENS
From bhg.com
Calcium 2mg 0%Potassium 28mg 1%Iron 0.1mg 1%Vitamin C 11.7mg 59%
- In a food processor or blender combine chile peppers, brown sugar, the water, salt, and garlic. Cover and process or blend about 3 minutes or until smooth.
- Transfer mixture to a 2-quart food-safe ceramic, glass, or plastic bowl or container. Cover loosely with plastic wrap. Place in a dark, dry place at room temperature and let stand for 8 days to ferment, stirring once every day. After 2 to 3 days you should notice bubbling in the mixture, showing that fermentation is occurring.
- Return mixture to food processor or blender. Add vinegar. Cover and process or blend until very smooth. Strain mixture through a fine-mesh sieve into a large saucepan; discard solids.
- Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 10 minutes or until slightly thickened, stirring frequently (the sauce with thicken a bit more as it cools). Remove from heat. If desired, stir in fish sauce. Cool to room temperature.
SRIRACHA-STYLE HOT SAUCE RECIPE - LOS ANGELES TIMES
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Estimated Reading Time 1 min
- In the bowl of a food processor, pulse together the chiles, garlic, vinegar, salt and sugar to form a coarse paste.
- Transfer the mixture to a non-reactive saucepan and simmer, stirring occasionally, until the aroma softens or mellows a bit, about 5 minutes. Remove from heat.
- Strain the sauce, pressing the solids through a fine mesh strainer with a rubber spatula or wooden spoon. Taste the sauce, and tweak the flavors as desired with additional salt, sugar or vinegar. Remove the sauce to a glass jar or bottle and cool completely. Refrigerate until needed.
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