SRIRACHA! Make your own!!!!

robjenga

Enjoy!!!

1 pound red jalapeno peppers, stems cut off
1/2 pound red serrano peppers, stems cut off
4 cloves garlic, peeled
3 tablespoons light brown sugar
1 tablespoon kosher salt
1/3 cup water
1/2 cup distilled white vinegar

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

I used about 75% red jalapenos, also sold as “Fresno chilies,” and about 25% red serrano chilies, so this version is probably a bit spicier than the rooster sauce you're probably more familiar with.

Nutrition
Calories 16 kcal
Carbohydrates 3.6 g
Cholesterol 0 mg
Fat 0.2 g
Fiber 0.8 g
Protein 0.5 g
Sodium 242 mg

Stay tuned for my next recipe...PRUNO! Hehe

BalmyD

This may come in handy if the predicted run on Sriracha actually happens this year.

robjenga

This may come in handy if the predicted run on Sriracha actually happens this year.

My thoughts EXACTLY!!!!

SouthernArt77

Awesome. We love sriracha and grow a lot of peppers every summer. We will definitely be trying this recipe out. Thanks!

benzopinacolone

Oh my word, I can't wait to try making this! Thank you!

I wonder what some habaneros would taste like in this... haha

chefit4life

Thanks for this!!! I love this stuff!!!

zombiesama

Bump, I'll try making it eventually

HappyStack

If you guys like Sriracha you should try Nam Phrik Pao.

http://thaifood.about.com/od/thaisnacks/r/namprikpao.htm - this version isn't suitable for vegetarians since it uses shrimp paste & fish sauce.

http://www.inquiringchef.com/2011/02/17/nam-prik-pao-thai-chili-paste/ - this version is vegetarian/vegan friendly.