Homemade Sriracha
The rooster brand sriracha that is ubiquitous has always been very acidic to me. Real Thai sriracha should balance heat, sweet and sour. This is my version and is fermented like the original Thai-style sriracha. Make sure the bowl or container that you are fermenting in is sterile or you could ruin the fermentation. I like to rinse the bowl with boiling water and allow it to air dry before fermenting.
Ingredients
MAKES: 3 CUPS (720 ML)
- ¾ lb 340 g red jalapeno chilies, stemmed and roughly chopped
- ¼ lb 115 g red serrano chilies, stemmed and roughly chopped
- ½ lb 226 g green jalapeño chilies, stemmed and roughly chopped
- 4 cloves garlic
- 2 tbsp 30 g white sugar
- 2 tbsp 28 g palm sugar or brown sugar
- 1 –2 tsp 5–10 g kosher salt
- ½ cup 120 ml distilled white vinegar
- 1 tsp xanthan gum optional, to help stabilize the sauce for long holding
Instructions
- Place the peppers, garlic, sugars and salt in a food processor and pulse until roughly chopped.
- Transfer the mixture to a clean container, cover and let sit at room temperature.
- A mason jar with a loosely fitting lid or a clean bowl with plastic wrap will work.
- Fermentation should begin in about 2 days.
- When bubbles begin to form, stir your “mash” once or twice a day to combine and help it settle.
- Continue until the mixture stops bubbling, about 6 to 8 days.
- Transfer the mash to a blender, add the vinegar, and puree until very smooth.
- Strain the sauce through a fine sieve.
- Add the xanthan gum and puree again until smooth and thick.
Notes / Tips / Wine Advice:
Store your sauce in squeeze bottles in the fridge for up to 3 months.