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View Full Version : Homemade Sriracha Sauce Pron


ssv3
04-28-2014, 02:16 PM
I wanted to try it for while.

Here are the key ingredients: salt, sugar, Fresno chilis, couple serranos, garlic

https://lh6.googleusercontent.com/-mQn1A86a2Kg/U16JWVXzC_I/AAAAAAAAJhM/3lqnE5Omh74/w1358-h764-no/20140424_133038.jpg

Chopped and in the blender they go

https://lh4.googleusercontent.com/-5CGtkX0FkL0/U16JZGb2h_I/AAAAAAAAJhU/oUsR1BwAie4/w1358-h764-no/20140424_134149.jpg

Here the mixture that will ferment for 3-5 days in a cool, dark place. (I did 4 days)

https://lh3.googleusercontent.com/-b_BH3HDaRnc/U16JekGRDxI/AAAAAAAAJhk/O9Lu5mGfSXc/w1358-h764-no/20140424_135445.jpg

After fermentation it goes in a blender with vinegar. Blend as smooth as you can.

https://lh6.googleusercontent.com/-hkGp9VNfi4k/U16Jg4_LZsI/AAAAAAAAJhs/ivHG4ZdwYoA/w1358-h764-no/20140427_202455.jpg

Run it through a sieve to separate liquid from the pulp. Discard pulp

https://lh3.googleusercontent.com/-xo1PyhbiU6Q/U16Jp7cGzvI/AAAAAAAAJiE/dP2sulHPbGA/w1358-h764-no/20140427_202627.jpg

This is what you end up with

https://lh5.googleusercontent.com/-lJmCFYWEH4s/U16Js28KnZI/AAAAAAAAJiM/sf7exMyhNJQ/w1358-h764-no/20140427_202556.jpg

Bring it to boil and simmer about 10-15 mins to get the consistency you are looking for. I used some xanthan gum prior to boiling to thicken it up a bit easier and not loose too much of the liquid/sauce.

https://lh6.googleusercontent.com/-FpVS-NzXDkY/U16JwozO28I/AAAAAAAAJiU/rPVWoq0Yjzo/w1358-h764-no/20140427_211956.jpg

Let it cool completely.

Now time to taste test. Color and heat came out identical. Next time I will use more garlic, less sugar. (Completely a personal preference BTW)

"Real deal" on the left and "My deal" on the right. I snapped this pic outside to give you the best comparison I can. I stored mine in an empty hot sauce bottle so it didn't squeeze out like sriracha usually does.

https://lh5.googleusercontent.com/-HRNqvVvNN4s/U16KISYKzVI/AAAAAAAAJjE/4etjWMceGzY/w1358-h764-no/20140428_095351.jpg

At about 75* angle to give you an idea on consistency/runniness of both. Again, identical.

https://lh6.googleusercontent.com/-AHcK-5nKzH8/U16KKXk64BI/AAAAAAAAJjM/n4fpL151fWM/w470-h835-no/20140428_095424.jpg

I used some on an egg sammich last night when it cooled down enough:becky:

Toasted some buns on the CI with clarified butter

https://lh5.googleusercontent.com/-zxvFY9zQ2VI/U16ZYAGzh9I/AAAAAAAAJkE/1q5aicG6sRQ/w1358-h764-no/20140427_214412.jpg

Eggs and Gruyere cheese

https://lh4.googleusercontent.com/-SufnuOIK_hE/U16Zr9kx0zI/AAAAAAAAJkc/M5wxh5R_g94/w1358-h764-no/20140427_214553.jpg

https://lh3.googleusercontent.com/-EIAI_2CGmvY/U16ZnXZEtDI/AAAAAAAAJkU/wagiMl-yopM/w1358-h764-no/20140427_214718.jpg

All in all it came out really good.:thumb:

deguerre
04-28-2014, 02:25 PM
So, have your neighbors got a court order for you to stop yet? Cuz it sure looks like the real deal. :thumb::thumb:

Ron_L
04-28-2014, 02:25 PM
That looks good! I've been wanting to try that some day!

I like your coffee cup, BTW. Do you remember where you got it?

Jason TQ
04-28-2014, 02:26 PM
Really cool!

peeps
04-28-2014, 02:31 PM
Nice work!

MS2SB
04-28-2014, 03:03 PM
I love making my own hot sauces. I'll have to give this a try.

kds9547
04-28-2014, 03:07 PM
Very nice. That's my kinda sammich!

Enrico Brandizzi
04-28-2014, 03:14 PM
Great job! Really detailed!

sliding_billy
04-28-2014, 03:19 PM
Looks damn good.

CharredApron
04-28-2014, 03:30 PM
Awesome thanks, that's next on my list when my imported bottle is gone!

palmtreefrb
04-28-2014, 03:54 PM
I take it you don't live in Irwindale :rolleyes:
Looks awesome :thumb:going to have to give it a try.
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ssv3
04-28-2014, 04:18 PM
So, have your neighbors got a court order for you to stop yet? Cuz it sure looks like the real deal. :thumb::thumb:

:becky: I cut a deal with the neighbors where I pass some food over when I q. They're happy and I'm happy.:thumb: Same goes for this, just pass a bit along and problem solved.

deguerre
04-28-2014, 05:08 PM
Also, I now know what a Fresno pepper is. I've seen them at the grocers, and assumed they were sort of like a ripe jalapeno and have been meaning to look them up but always forget to when I get back home. Thanks for that little bit of info cuz I'm gonna start buying them. :thumb:

ssv3
04-28-2014, 06:05 PM
Also, I now know what a Fresno pepper is. I've seen them at the grocers, and assumed they were sort of like a ripe jalapeno and have been meaning to look them up but always forget to when I get back home. Thanks for that little bit of info cuz I'm gonna start buying them. :thumb:

Fresnos have pointy ends and jalapenos have round ends. Initially that's what I thought as well :becky: but I read up on them and now know they're different (sort of).

Smoking Westy
04-29-2014, 11:08 PM
Looks fantastic! Care to share a starting point for the salt and sugar?

cowgirl
04-29-2014, 11:34 PM
That looks so tasty!! I need to give this a try. Thanks for posting!

Smoke Dawg
04-29-2014, 11:41 PM
Gotta try this - Great work. I agree and would triple the garlic!

Tonybel
04-30-2014, 01:14 AM
Well done my friend. I bet the sauce was great.

GMDGeek
04-30-2014, 01:35 AM
Thanks for sharing. Going to give it a try.

Grimulf
04-30-2014, 01:40 AM
Briliant! I grow some chilis so i'm always lookin for ideas on how to use them! Thanks!

Phubar
04-30-2014, 05:41 AM
You did good!

sam3
04-30-2014, 05:58 AM
Identical is right, great job with that!

matadorbait
04-30-2014, 05:04 PM
Looks nice. I do the same, but with habaneros,..

Smokeat
04-30-2014, 05:31 PM
Homemade is a different world than Rooster sauce(Huy Fong). I don't really like Huy Fong anymore. I much prefer the taste of original(Thai) style Sriracha, my fave right now is Shark brand.

Nice blender BTW, ssv3.

Do you think salt may impede fermentation? I find the flavor better if you leave the calyx(the green part below the stem, but before the red) on the chiles. Both ways are phenomenal. Too bad Fresno chiles are available for such a short season, at least around here. Red Jalapeno's substitute just fine.

abangs
04-30-2014, 05:51 PM
Nice.

ssv3
04-30-2014, 06:33 PM
Looks fantastic! Care to share a starting point for the salt and sugar?

Absolutely!

I used about 1lb of peppers and to that I added 2TBSP sugar and 1 1/2 TSP sea salt.

ssv3
04-30-2014, 06:35 PM
Gotta try this - Great work. I agree and would triple the garlic!



Thank you!

Yep Yep! More garlic for sure.

ssv3
04-30-2014, 06:37 PM
Briliant! I grow some chilis so i'm always lookin for ideas on how to use them! Thanks!

It'll be even better. I just started growing some chilis myself and can't wait to put the home grown peppers in next time around.

ssv3
04-30-2014, 06:47 PM
Homemade is a different world than Rooster sauce(Huy Fong). I don't really like Huy Fong anymore. I much prefer the taste of original(Thai) style Sriracha, my fave right now is Shark brand.

Nice blender BTW, ssv3.

Do you think salt may impede fermentation? I find the flavor better if you leave the calyx(the green part below the stem, but before the red) on the chiles. Both ways are phenomenal. Too bad Fresno chiles are available for such a short season, at least around here. Red Jalapeno's substitute just fine.

Thanks bud! Def agree homemade tastes way better. Gotta try the Shark brand as I haven't yet. As far as the salt I don't think it really impedes fermantation unless you put a ton of it in there but then again this was my first stab at it. Thanks for the tip on the calyx. I'll give that a try on the next run for sure.

BTW off topic but I'm waiting to hear if that BS oven deal is shipping with the new model. :becky: I officially caught the bug contrary to what I said a day or two ago.

Smokeat
04-30-2014, 08:13 PM
BTW off topic but I'm waiting to hear if that BS oven deal is shipping with the new model. :becky: I officially caught the bug contrary to what I said a day or two ago.

It is a smokin' hot deal! But it really is worth getting the new version, if only for the onboard tank storage.

Desert_Dude
04-30-2014, 10:43 PM
Awesome! I have to try this too... I brush my teeth with Sriracha, :D

nmeyer414
12-18-2015, 07:10 PM
yum!