Homemade Sriracha
Serves 1
Directions
- 1Start by de-seeding some red fresnos or red jalapeños.
- 2Add the de-seeded peppers to a food processor along with garlic, salt, sugar, and water.
- 3Blend until finely minced.
- 4Add to a jar and ferment for about a week at room temperature.
- 5Once fermented, add the mash to a blender along with rice vinegar and honey.
- 6Blend until super smooth.
- 7Strain the sauce through a fine mesh strainer.
- 8To cook the sauce, simmer it for 10 to 15 minutes over medium-low heat.
- 9Cool the sauce before bottling it up.
- 10Bottle the sauce.
Ingredients
- red fresnos
- red jalapeños
- garlic
- salt
- sugar
- water
- rice vinegar
- honey
Equipment
food processorjarblenderfine mesh strainerpotbottle
Tips
- You can either bottle the sauce up raw or cook it down to concentrate flavors and thicken the sauce. Cooking it down is recommended for better results.
- Store the sauce in the fridge for up to six months.
- For the full recipe, visit PepperGeek.com
Related recipes
Spicy Thai Basil Bacon Jam
Thai · Sauce & Condiment
Kulma de pollo
Thai · Sauce & Condiment
Braised Salmon Steaks
Thai · Sauce & Condiment50m
Coconut Lime Tofu
Thai · Sauce & Condiment15m
MANGO COCONUT TOFU
Thai · Sauce & Condiment
Pineapple Chicken Afritada
Thai · Sauce & Condiment
Butter Tofu
Thai · Sauce & Condiment
Sốt Nướng Riềng Mẻ
Thai · Sauce & Condiment5m
Khmer Kroeung
Thai · Sauce & Condiment
XỐT THÁI ĐA NĂNG
Thai · Sauce & Condiment
Fragrant Coconut Chicken and Sweet Potato
Thai · Sauce & Condiment16m
Bún bò xào
Thai · Sauce & Condiment