Sriracha sauce - Wikipedia
Sriracha (Thai: ศรีราชา, Thai pronunciation: [sǐːrāːt͡ɕʰāː]; English: ) is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is named after the coastal city of Si Racha, in Chonburi Province of eastern Thailand, where it may have been first produced for dishes served at local seafood restaurants.
In Thailand, sriracha is frequently used as a dipping sauce, particularly for seafood. In Vietnamese cuisine, sriracha appears as a condiment for phở, fried noodles, a topping for spring rolls (chả giò), and in sauces.
Sriracha is also eaten in soup, on eggs and burgers. Jams, lollipops, and cocktails have all been made using the sauce, and sriracha-flavored potato chips have been marketed.
The origin and history of sriracha is debated. One report has it that the sauce was first produced by a Thai woman named Thanom Chakkapak in the town of Si Racha (or Sri Racha).
According to the Thai "Chomrom Rak Si Racha" (The Si Racha Lovers' Association) the sauce was first made in Si Racha by Burmese sawmill workers. The association interviewed 88-year-old Thawat Wiphisamakun, known locally as Ah Pae. Ah Pae's maternal grandmother had a small shop in Si Racha. The Burmese workers came to the shop to buy chillies, salt, vinegar, and sugar to pound in a mortar to make their sauce. Eventually she started making the sauce herself, both for family use and for sale to customers. Soon, another customer, Kimsua Thimkrachang, began to buy large quantities of chillies, salt, vinegar, and sugar. He was making the chilli sauce for sale, using the brand name, "Sauce Si Racha Traa Phukhao Thong" (Golden Mountain Brand Si Racha Sauce) with a picture of the Golden Mountain Temple on the label. Its name was "Si Racha Phanich".
In Thailand, the sauce is most often called sot Siracha (Thai: ซอสศรีราชา) and only sometimes nam phrik Siracha (Thai: น้ำพริกศรีราชา). Traditional Thai sriracha sauce tends to be tangier in taste, and runnier in texture than non-Thai versions.
In a Bon Appétit magazine interview, US Asian-foods distributor Eastland Food Corporation asserted that the Thai brand of hot sauce Sriraja Panich, which Eastland distributes, is the original "sriracha sauce" and was created in Si Racha, Thailand, in the 1930s from the recipe of a housewife named Thanom Chakkapak.
Within the United States, sriracha is associated with a sauce produced by Huy Fong Foods[not in citation given] and is sometimes referred to as "rooster sauce" or "cock sauce" due to the image of a rooster on the bottle. Other variations of sriracha have appeared in the US market, including a sriracha that is aged in whiskey barrels.
Various restaurants in the US, including Wendy's,Applebee's, P.F. Chang's, Pizza Hut, Domino's Pizza,Jack in the Box, McDonald's, Subway, Taco Bell, White Castle, Gordon Biersch, Chick-fil-a, Firehouse Subs, Noodles & Company, Starbucks and Burger King have incorporated sriracha into their dishes, sometimes mixing it with mayonnaise or into dipping sauces. Blue Diamond, a leading producer of almond products, markets a sriracha-flavor alongside their other flavors. The name "sriracha" is considered to be a generic term since the creator of the Huy Fong Foods sauce, David Tran, did not trademark it.
In popular culture
In 2013, American filmmaker Griffin Hammond released Sriracha, a documentary about the origin and production of sriracha sauce.
- ^ Lee, Jolie (26 February 2014). "Why do we love Sriracha? Science!". USA Today. Retrieved 23 October 2016.
- ^ "What is sriracha?". Cookthink.com. Retrieved June 29, 2013.
- ^ a b c Edge, John T. (May 19, 2009). "A Chili Sauce to Crow About". The New York Times. p. D1. Retrieved June 29, 2015.
- ^ Moncel, Bethany. "Sriracha Sauce – Definition, History, Uses, and Availability". About.com. Food Reference. Retrieved June 29, 2015.
- ^ Magazine Monitor (December 21, 2013). "Sriracha: How a sauce won over the US". BBC News. Magazine Monitor (column). Retrieved June 29, 2015.
- ^ Shyong, Frank (April 12, 2013). "Sriracha hot sauce purveyor turns up the heat". Los Angeles Times. Retrieved June 29, 2013. Roland Foods in New York makes its own variety, Sriracha Chili Sauce, in a similarly shaped yellow-capped bottle featuring two dragons instead of a rooster. Frito-Lay is testing a sriracha-flavored potato chip, and Subway is experimenting with a creamy sriracha sauce for sandwiches.
- ^ Khaleeli, Homa (2 October 2014). "Hot right now: how Sriracha has become a must-have sauce". The Guardian. London. Retrieved 29 June 2015.
- ^ Sukpisit, Suthon (2016-01-17). "A Sauce of Inspiration". Bangkok Post. Retrieved 19 January 2016.
- ^ a b Nguyen, Andrea (March 4, 2013). "The Original Sriracha". Bon Appétit. Retrieved June 29, 2015. The Thais also make many versions of [sriracha] sauce... which tend to be more liquid and pourable than Huy Fong’s. Sriraja Panich has a lovely balance of bright chile heat, delicate sweetness, vinegary tang, and garlicky backnote.
- ^ Usborne, Simon (November 20, 2013). "Sriracha hot sauce: Heated dispute". The Independent. London. Retrieved June 29, 2015. But like most obsessives, Erskine is fiercely loyal to 'rooster sauce' as some know the brand (in the US it is sometimes also called 'cock sauce').
- ^ Sytsma, Alan (February 2, 2008). "A Rooster's Wake-Up Call". Gourmet. Archived from the original on December 2, 2013. Retrieved June 29, 2015.
- ^ Fanous, Angelina (March 6, 2014). "Sriracha Aged in Whiskey Barrels is Better than the Original Sauce". Vice. Retrieved June 29, 2015.
- ^ Birdsall, John (March 6, 2014). "A Woman in SF is Barrel-Aging Sriracha, and it's Awesome". Chow. Retrieved June 29, 2015.
- ^ "BACON SRIRACHA FRIES". Wendy's. Retrieved 28 November 2016.
- ^ "Sriracha Pizza & Wings".
- ^ "Subway's Sriracha Sauce Goes National, And It's Good". Taste. The Huffington Post. November 7, 2013. Retrieved June 29, 2015.
- ^ "White Castle Introduces New Full-Flavored Sriracha Chicken Sliders" (Press release). White Castle. May 31, 2014. Archived from the original on July 14, 2014. Retrieved June 29, 2015.
- ^ Hannan, Caleb (February 21, 2013). "Sriracha Hot Sauce Catches Fire, Yet 'There's Only One Rooster'". Bloomberg Businessweek. Retrieved June 29, 2015.
- ^ Harris, Jenn (February 25, 2015). "Taste-testing Taco Bell's new Sriracha Quesarito". Los Angeles Times. Retrieved June 29, 2015.
- ^ "Burger King brings the heat with Extra Long Sriracha Cheeseburger". Fox News. October 22, 2015. Retrieved October 27, 2015.
- ^ "Bold Sriracha Flavor". Blue Diamond. Retrieved 23 October 2016.
- ^ Pierson, David (February 10, 2015). "With no trademark, Sriracha name is showing up everywhere". Los Angeles Times. Retrieved June 26, 2015. Two dozen applications to use the word have been filed with the United States Patent and Trademark Office. None has been granted for Sriracha alone. The word is now too generic, the agency determined. ...Unlike the name, Tran trademarked his rooster logo and distinctive bottle.
Homemade Sriracha Hot Sauce Recipe
Step foot into any Asian market or restaurant, and you’re almost sure to be greeted by a glowing red bottle of Sriracha Chili Sauce. Its vibrant color and unique, piquant flavor have made it a hit, growing in popularity simply by word of mouth. A mainstay in many home kitchens and innumerable college dorms, Sriracha (pronounced “see RAH chuh”) strikes a delicate balance of flavors and sensory experiences that isn’t just appealing, it’s downright addictive. And with a price tag near $3 a bottle, there are certainly far worse habits to adopt.
Thai cuisine has traditionally focused on a delicate harmony of four sensations—spicy, salty, sour, and sweet, all of which are gracefully represented in the celebrated condiment. Blending the sweetness and squeeze bottle simplicity of ketchup with a welcome garlic pungency and just the right amount of spice, the Sriracha hot sauce known to most Americans is certainly no far cry from the original. The noticeable but certainly not overpowering heat of the chilies and robust pungency of the garlic fuse as the vinegar begins pickling and marrying them. But there are marked differences, and that’s just fine with David Tran, creator of the now ubiquitous Tuong Ot Sriracha, or as it is affectionately called by many, “rooster sauce.” The plastic squeeze bottle emblazoned with a proud rooster (representing the year of Tran’s birth on the Chinese zodiac) is quickly becoming a staple among American condiments and topped with a bright green lid that stands out on restaurant tables and store shelves.
So why on earth would you want to make your own Sriracha? I mean, the bottled stuff is already amazing, and it’s actually cheaper to buy than it is to make. Um, because you can! Besides being delicious and pretty easy to make, there’s that cool sense of pride that comes with the DIY approach that money just can’t buy.–Randy ClemensLC Some Sriracha On This, Some Sriracha On That Note
“There are those of us who love Sriracha, and then there are those of us who need Sriracha,” observes Randy Clemens, author of this recipe. If, like Clemens, you find yourself in the latter category–which essentially means you rely on the not-quite-incendiary condiment as a tool in your kitchen arsenal–your culinary curiosity probably knows no bounds. Clemens emboldens the flavor of just about everything with a dose of this condiment, stirring it into ketchup, mayo, butter, cream cheese, honey, sour cream, ketchup, deviled eggs, hot wings, chili, grits, mac-n-cheese, Bloody Marys, and, well, we could go on. But we won’t. Because we’re curious to hear what you can add to the list…
Homemade Sriracha Sauce Recipe
- Quick Glance
- 5 M
- 7 D
- Makes about 2 cups
- 1 3/4 pounds red jalapeño peppers, stems removed and halved lengthwise
- 3 garlic cloves
- 2 tablespoons garlic powder (optional)
- 2 tablespoons granulated sugar, plus more as needed
- 1 tablespoon light brown sugar
- 1 tablespoon kosher salt, plus more as needed
- 1/2 cup distilled white vinegar, plus more as needed
- Water, as needed
- 1. To make the Sriracha, in the bowl of a food processor, combine the peppers, garlic, garlic powder, if desired, sugars, and salt. Pulse until a coarse purée forms. Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily. (It may get a little fizzy; that’s to be expected.)
- 2. After 1 week, pour the chile mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. Let the mixture cool, then purée in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, feel free to adjust the consistency with a small amount of water.
- 3. Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness you’ve been waiting a week to get. Adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, granulated sugar, or garlic powder to suit your taste. Transfer to a glass jar, close the lid tightly, and refrigerate for up to 6 months.
Hungry for more? Chow down on these:
Homemade Sriracha Sauce Recipe © 2011 Randy Clemens. Photo © 2011 Leo Gong. All rights reserved.
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Homemade Sriracha Recipe - Hot Sauce Recipe
Twitter got me into some big trouble. Last week, I innocently twittered a photograph of some Vietnamese condiments for a Viet Nhậu (tapas) party we were having for one of our Supper Club Dinners. In that picture, there were some yummy, traditional Vietnamese toppings of scallion oil confit, fried crispy shallots and many more goodies I prepared for the evenings feast. But I never thought a simple Twitter mention of “homemade sriracha hot sauce” would cause such a commotion, create incessant demands for the recipe, and getting all the love and attention over the other toppings. I knew Sriracha style hot sauce was popular, but a cult following? Never.
So yes, that’s what I’ll call it from now on, Cult Sriracha.
When I first made this sauce a while back, I asked myself: What makes Huy Fong’s Sriracha, this ubiquitous Asian, cock-labeled chili sauce so popular? It’s just a chili condiment in a squirt bottle for god sakes and there’s a gazillion different brands out there on the market. But I myself, can confess to squeezing the dickens out of this bottle of orange/reddish gold goodness. It’s like a prized commodity when it hits the palate and gives incredible sensations of heat, sweet and tang. Sriracha has the perfect balance of all flavors: delicate spice combined with sweet and garlicky tangy undertones that make it perfect in almost any dish.
Huy Fong’s Sriracha isn’t too spicy to where it will cause beads of sweat to roll down one’s face, nor is it claiming to be “hotter than a motha” and attempt to cause a brain concussion. Neither is it trying to break records with the million scoville scale mark, nor is it trying to keep you on the toilet for the entire morning after.
Being the fresh sauce addict that I am and loving to create outside the bottle, I wanted to re-create the theme of Sriracha in my own kitchen and customize the spice/sweet/tang layers to my own preferences. I can take a little more heat than most and I wanted to raise the spicy bar in the sauce to accommodate not just my own taste buds, but also for my chili loving friends. Give me more spice in my hot sauce and I’ll be a very, very good girl.
YOU MUST MAKE THIS!! This is not only so easy, it’s so fresh tasting from all the fresh chilies! I was able to find the right balance of the sugar, vinegar and spice, all blended together to get the smooth, hot sauce consistency. Unlike some other chili sauces with the seeds and peels still coarsely evident, I used tomato sauce as the base to help blend the sauce together and keep it more like the Sriracha consistency.
It’s smooth, pretty and delicious. This homemade chili sauce sings sweet and spicy songs in your mouth, while being kind to your body with the perfect amount of heat.
As with any recipe, you can tailor this to your own palate to create your own version of the sauce. I know some folks like their hot sauce to counter balance the heat with a little more sugar and some like more of the vinegary tang. Go for it and customize all those balancing elements to your body’s tolerance. Personally, I’ve added a touch (just a slight “Diane spicy style” touch) to my version for that extra little kick of heat.
Last but not least, please don’t skimp out on any of the ingredients, especially the fish sauce. The fish sauce adds the savory, salty and umami depth to this recipe. With out the fish sauce, this chili hot sauce doesn’t have the exciting umami layer of flavor that I can taste in the original Sriracha. For vegetarians, you can replace the fish sauce with a soy sauce.
All of the listed ingredients come together beautifully to harmonize the flavor and texture of this hot sauce and without them, I wouldn’t dare call it “Sriracha style”.
Hope this rocks your spicy hot sauce world!
Sriracha Recipe - Homemade Chili Sriracha Hot Sauce
Yield: @ 1 cup
Total Time: 20 min
This recipe all varies depending on the chili's (red jalapenos, habanero's, etc...). Every chili pepper has a different heat level, so you must be the judge of the amount of spice you prefer. Start your first batch with smaller chili pepper quantities to familiarize yourself with the heat level of your chili peppers.
- 1 cup thai red chili peppers (@ 100g). *Start with less (about half) if you want a more mild, gentle hot sauce
- 4-5 medium cloves of Garlic, crushed or minced
- 2 medium Shallots, minced
- 1 Tablespoon Vegetable Oil
- 2 - 8 ounce (or 1- 15 oz.) cans Tomato Sauce
- 1 Tablespoon Fish Sauce (don't skimp out on this!) or use Soy Sauce, if you can, try to use the Fish Sauce.
- 3 Tablespoons Rice Vinegar
- 3 T Sugar
- 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.
Hello! All images & content are copyright protected. Please do not use our images without prior permission and do not re-publish this recipe. Simply link back to this post for the recipe. Thank you. Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.
20 Minute Sriracha Sauce • Steamy Kitchen Recipes
posted by Jaden on February 7, 2014
Like my label!? LOL
Back before Sriracha was a “thing” – we just called it “red sauce” and squirted it on just about everything, including scrambled eggs.
The original “rooster brand” Huy Fong recipe was so perfect that they had a virtual monopoly at Vietnamese restaurants and competitors didn’t even try to imitate their formula. Fun fact from Forbes: Huy Fong Foods has seen a 20% increase in revenue nearly every year since its founding in 1980.
After the news of the temporary shutdown of Huy Fong operations in Irwindale, California, the people of the Internets went crazy. Apparently, the fumes from cooking thousands of pounds of chiles were becoming unbearable for Huy Fong’s residential neighbors. (We hear they’ve resumed shipping, but I haven’t been able to confirm this.)
It’s actually easier than you think to make your own Sriracha – a food processor and medium pot is all you need. If you’re used to just squeezing the rooster bottle (heehee) for your hot sauce fix, you’ll be shocked at how many more flavor profiles you can get from homemade.
You can make your sauce thinner if you like – run the sauce through a blender to get it less chunky. But I likey mine chunky 🙂
While I love the original Huy Fong sauce, it’s missing balance and depth.
Here’s what good flavor translates to – a balance of the 5 S’s:
I’d also add in a B – bitterness – but people don’t like that “B” word (plus it doesn’t start with an “S” ruining my awesome convenient and catchy teaching moment (eye roll and head shake).
The perfect condiment should have all of these flavor elements. Here’s why this 20-Minute Sriracha recipe that I’ve modified from Nom Nom Paleo Cookbook is perfect:
- Salty and Savory: choice of fish sauce, coconut amino or Bragg’s. Not only do these sauces provide a salty flavor, but they all have “umami” which adds savory notes.*
- Sour – vinegar
- Spicy – chiles. But not too spicy. I like using s combo of hot peppers and mild peppers. If a sauce is too spicy, you can’t taste anything else on your plate.
- Sweet – honey, and sweetness of peppers
Plus, the bonus of homemade is that your sauce is so much more vibrant, bright and full flavored. You’ll want this sauce on your eggs in the morning. in your noodle soup, on your meatloaf, in your stir-fries.
*Bragg’s Liquid Aminos is found in health food stores, Whole Foods and most major supermarkets have this too. Look near the BBQ sauces and Worcestershire sauce. Love this stuff. I’ve been using this in place of soy sauce and fish sauce on everything. It’s healthier, non-GMO, gluten-free, non-fermented. Every homemade salad dressing I’ve been making lately has a Bragg’s in it! Good stuff.
*Coconut Aminos is a new ingredient for me. I found it at my local health food store. It’s raw, gluten-free, 100% organic, dairy-free, vegan, soy-free and contains 17 naturally occurring aminos. I like this just as much as Bragg’s. Give it a try!
Big thanks to Nom Nom Paleo Food for Humans Cookbook by my friends Michelle Tam and Henry Fong for another stellar recipe. LOVE this cookbook, I can’t recommend it enough and have purchased copies for my friends.
None of us are Paleo dieters, but the recipes are so versatile and delicious that anyone can benefit from this book! Every recipe has a photo, most with vibrant step by step photos.
If you haven’t already, check out the Cauliflower Bacon Fried Rice that I’ve made from the Nom Nom Paleo.
Watch how easy it is to make this homemade Sriracha sauce!
20 Minute Sriracha Sauce Recipe Video
20 Minute Sriracha Sauce Recipe
Servings: 3 cups
Prep Time:5 minutes
Cook Time:15 minutes
Use any type of peppers you want! If you want your sauce red colored - stick to red peppers. My favorite is a combo of red jalapeno or red serrano and mini sweet peppers (the kind you find on veggie trays to eat raw) - smaller and sweeter than bell peppers.
In fact, if you want to use bell peppers, go ahead!
Ingredients:1/2 pound fresh red jalapeno peppers1/2 pound fresh mini sweet snacking peppers7 garlic cloves, smashed and peeled1/3 cup apple cider vinegar (or white or unsweetened rice vinegar)3 tablespoons tomato paste4 tablespoons honey2 tablespoons fish sauce, Braggs Liquid Aminos or Coconut Aminos
STEP 1: In a food processor or high speed blender, add all ingredients and blend until smooth.
STEP 2: In a medium saucepan over high heat, pour the sauce in and cook on high until it begins to boil. Reduce to a simmer and cook for 10-15 minutes. Taste and adjust with additional honey, vinegar or Bragg's (or whatever you're using) if needed. You're looking for a nice balance of flavor. Fry an egg and try a spoonful on it. Tastes wonderful? Turn off heat and allow sauce to cool completely.
STEP 3: Transfer the sriracha sauce to jars. Sriracha will keep for 2 weeks in the refrigerator. Better yet, can them and store in pantry!
Aged Sriracha Hot Sauce Recipe • Steamy Kitchen Recipes
posted by Jaden on May 13, 2014
Did you know that the Huy Fong company that makes the beloved “rooster sauce” sells 20 million bottles of its sriracha sauce a year without spending a single dime on advertising? I find the story about David Tran’s success so amazing and can’t even think of another company that can thrive like this without a PR or marketing strategy.
While I’ve made many versions of sriracha and hot sauces before, this recipe is the closest homemade version I’ve ever tasted. The secret is a simple fermentation that I learned from Karen Solomon’s brand new book, Asian Pickles.
The book is a tribute to “sweet, sour, salty, cured and fermented preserves from Japan, Korea, China, India.” Here’s a sampling of recipes:
Japanpickled ginger, preserved seaweed, pickled asian pear with lemon, miso pickles
Koreakimchi, radish kimchi, squid kimchi, water kimchi, gochujang
Chinaradish in chile oil, pickled shallots, Tianjin perserved vegetable, five-spice pickled carrots, XO sauce, chile-black bean oil
IndiaSouth Indian coconut & cilantro chutney, peach, coconut and ginger chutney, sweet mango pickle, pickled chickpeas
SE Asiadaikon & carrot pickle, pickled chiles with lime, thai pickled cabbage, banana ketchup, Malaysian pickled vegetables
Well, there are many more, but this gives you an idea of what type of concoctions to expect. I highly recommend this book, almost all of the recipes are simple and Karen’s directions are crystal clear. If you’re a lover of the sour and spicy condiments, you’ll find Asian Pickles right up your alley.
I followed the “Fermented Cock Sauce” recipe with great success. I had never fermented hot sauce before, but really, it was as easy as opening a dark cupboard and leaving it there for a week undisturbed. In fact, I had almost forgotten about all about it!
My version is much thicker, chunkier than the Huy Fong Sriracha sauce, but that was on purpose. One of the last steps in the recipe is to strain the vinegar (similar to Tabasco) from the chunkier sauce. If I wasn’t so forceful in my straining (you’ll see in the video), the consistency of my sriracha sauce would be smoother, less chunky. I would also run the sauce through a blender one more time at the end.
The resulting flavor is brighter, fresher and more “fruity” than the bottled version. I’m not sure if fermenting longer would provide a more deeper earthy flavor that I love about the bottled version.
What type of peppers to use? Any that you would like! I use red jalapeño peppers, which is what Huy Fong uses.
Yes, there are red jalepeño peppers! But they are difficult to find. Karen Solomon recommends looking for Red Fresno peppers, which have a similar taste and heat index as red jalapeño.
I found red jalapeños at Super Target as well as Publix. You can also ask the the produce manager to stock them in for you.
The only rule is red peppers = red sauce. Since I like my hot chile sauce…..not so hot….I added baby red bell peppers, which gave the sauce a sweeter, more mellow taste.
The recipe from Asian Pickles will give you a 2-for-1: you’ll get the sriracha-like sauce on the left and a thinner, vinegary hot sauce that’s similar to Tabasco to the right.
Sriracha Making Notes
-In the video, I only made half of the recipe (to yield 1 cup).
-Vary the spiciness with the type of chilies you use. Use red chilies to keep the sauce red.
-For a thinner sauce, similar to Huy Fong Sriracha sauce, only strain lightly (in the video, you’ll see me using a spoon to press down on the hot sauce to extract as much liquid as possible….I ended up with a chunkier sauce!)
-If you find the sauce still too chunky, run it through a blender before bottling
-Both sauces will keep for months (yay for fermentation!) in the refrigerator
How to make Sriracha Sauce video
Aged Sriracha Hot Sauce Recipe
Servings: 2 cups
Cook Time:15 minutes
Recipe from: Asian Pickles by Karen Solomon.
Ingredients:2 pounds Fresno chiles (or other red chilies)9 cloves garlic2 teaspoons kosher salt (or 1 tsp regular table salt)6 tablespoons distilled white vinegar
Wash the chiles and chop off their stems. If you like your sauce less hot, remove the seeds and membranes and discard.
Work the next step in 2 batches so you don't overload the food processor. Add the chiles, garlic, salt to the food processor. Process for 2 minutes until very liquid. The mixture should have consistency of a smoothie and appear a bit foamy on top.
Scrape the sauce into a very clean 1-quart (or larger) glass jar. Don't use plastic. Cover the top of jar with paper towel and secure with rubber band. This prevents bugs from entering and allows sauce to breathe.
Place jar in cool, dark place for 2-4 days. The liquid will settle at bottom, and the thicker sauce will rise to top. The top should be bubbly - which is a sign of fermentation. Taste, and let sit for a few more days if desired. I prefer 7 days of fermentation.
If mold grows, remove the mold with a small spoon - and then proceed to the next step (basically, don't eat the mold directly, but the sauce should be okay).
Pour the sauce through a fine-mesh sieve. Now you'll have the thinner "Tabasco" like vinegary hot sauce and the thicker hot chile sauce. To each, add 3 tablespoons of vinegar and stir well.
You may like to run the thicker sauce through the blender for a finer, thinner consistency.
Store each tightly sealed in refrigerator. The thicker hot sriracha sauce will keep for up to 4 months. The thinner vinegar hot sauce will keep indefinitely.
Sriracha Sauce | Paleo Leap
Do you love the eye-searing burn of a chili pepper on your tongue? Is your spice cabinet full of chili powder, red pepper flakes, curry paste, and exotic spices from every ethnic cuisine you can find? Then you’ll love this homemade sriracha sauce: it adds a fiery zip to anything you drizzle it over, from meatballs to stir-fries to soups and stews. Originally from Thailand, it’s great on southeast Asian food, but it’s also surprisingly good in places you won’t expect (keep an eye out in the next few days for a recipe!)
That said, sriracha sauce is not for the faint of heart – or the nightshade-intolerant. If you’re using it in a recipe for the first time, err on the side of caution (you can always add more later!), especially if you’re feeding kids or guests. A pound and a half of hot peppers is a spicy force of nature that deserves to be treated with respect!
A few words about the ingredients: you might have trouble finding red jalapenos in some places; the Fresnos are more common and just as good. For the fish sauce, you could make your own, but you can also get junk-free versions fairly easily at most grocery stores. Other than that, the ingredients list is pretty simple: once you get rid of the preservatives in the store-bought versions, sriracha is actually quite Paleo-friendly.
This recipe can be kept in the fridge for up to a week; if you know you won’t use it all, you can freeze it in an ice cube tray, and then pop out the cubes and stash them in a plastic bag in the freezer. Then just defrost a cube when you need one, with no worries about anything going bad. With the original “rooster sauce” potentially an endangered species (after residents of the neighboring town complained about living in the 24/7 chili pepper smog), learning to make your own will keep your kitchen well-stocked with a healthy Paleo version of this favorite mouth-tingler.
Sriracha Sauce Recipe
PREP: 20 min. COOK: 10 min.
Values are per portion. These are for information only & are not meant to be exact calculations.Add to Meal Plan
- 1½ lbs. fresh red hot peppers, (jalapeño or Fresno), stemmed, seeded, and roughly chopped;
- 4 Thai chilies, stemmed, seeded, and sliced thinly.
- 5 garlic cloves;
- 3 tbsp. white wine vinegar;
- 2 tbsp. tomato paste;
- 2 tbsp. raw honey;
- 2 tbsp. fish sauce;
- 2 tbsp. extra-virgin olive oil;
- Sea salt, to taste;
- Place the red hot peppers, Thai chilies, and garlic in a blender or food processor.
- Add the remaining ingredients and pulse until smooth.
- Season to taste with sea salt. If the sauce is too thick for you, add 1 tbsp. of water at a time until it reaches the right consistency.
- Pour the sauce into a saucepan and bring to a boil over a medium-high heat.
- Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring occasionally.
- Allow the sauce to cool down, and pour into a jar.
P.S. Have a look at Paleo Restart, our 30-day program. It has the tools to let you reset your body, lose weight and start feeling great.
+ The Paleo Leap Meal Planner is now also available. Put your meal planning on autopilot!