my fiery srirachas


sriracha is….a thai pepper sauce. The name means rooster sauce. I make my own. There is two kinds. Fresh and fermented. I make 2 versions of fresh and 2 versions of fermented. I will share with you all 4 right here right now!

sriracha number 1-fremented

  • 1 1/2 lbs red jalalpeños, stems snipped off, leaving green tops intact
  • 1 1/2 lbs scotch bonnet peppers, stems snipped off, leaving green tops intact
  • 12 cloves garlic, peeled
  • 8 tablespoons light brown sugar
  • 2 tablespoon Kosher salt
  • 1 cup distilled white vinegar

Place peppers, garlic, sugar, and salt in bowl of a food processor. Pulse until chilies are very finely chopped, stopping to scrap sides of bowl as necessary. Transfer mixture to a clean jar, cover, and let sit at room temperature. (mason jar with lid works best, unscrew lid every day and then tighten it back on finger tip tight..use only the tips of your fingers to screw it back on)

Check jar each day for fermentation, when little bubbles start forming at bottom of jar, about 3-5 days. Stir contents each day, continuing to let ferment until chilies are no longer rising in volume, an additional 2-3 days. If any white mold grows thats fine just remove it. If the mold is green or black toss it out and begin again and make sure everything is clean.

Transfer the fermented chilies to the blender, add in white vinegar, and puree until completely smooth, 1-3 minutes. Transfer to a mesh strainer set atop of a medium saucepan. Strain mixture into saucepan, using a rubber spatula to push trough as much pulp as possible, only seeded and larger pieces of chilies should remain in strainer.

Bring mixture to a boil, reduce heat, and simmer until sauce thickens and clings to a spoon, 5 or 10 minutes. Transfer to an airtight container and store in refrigerator for up to 6 months if it will last that long.

sriracha number 2-fermented

  • 2 pound red jalapenos or cayenne chiles
  • 10 fresh Thai birdseye chiles
  • 6 cloves garlic
  • 2 tablespoon kosher salt
  • 4 teaspoons nam pla (thai fish sauce-soy sauce will work too)
  • 2/3 cup rice vinegar
  • Water, as needed

Snip the stems from the chiles but leave the crown, and roughly chop the chiles.

In a food processor, combine chopped chiles, garlic, salt, fish or soy sauce and rice vinegar for 1 to 2 minutes until mixture is a rough purée.

Transfer the chile mixture to a glass bowl or jar. Cover with plastic wrap, and leave at room temperature for a few days, specifically until small bubbles have formed under the surface. If fuzzy mold forms on the top of the chile mixture you can remove with a spoon and discard.

Over high heat, bring mixture to a boil, then lower the heat. Simmer for a few minutes before removing from heat to cool.

Transfer chile mixture to a food processor, blending until smooth, about 2 to 3 minutes. Add water, if necessary, to mixture if it’s too thick.

If desired, put the sauce through a strainer to remove seeds from chile sauce. Mixture will keep in the fridge for one month if you use fish sauce. 6 months if you used soy.

If in a rush, I make the following 2 fresh srirachas.

sriracha number 3-FRESH

  • 2 pound red jalapenos, stemmed and roughly chopped
  • 16 medium cloves of garlic, peeled
  • 1 1/2 cup water
  • 2/3 cup rice vinegar
  • 4 tablespoons palm sugar (or light brown sugar if palm sugar isn’t in supply)
  • 4 teaspoons Kosher salt

very simple….just mix everything in a blender until very smooth. Transfer mixture to a mesh strainer set atop of a medium saucepan. Strain mixture into saucepan, using a rubber spatula to push trough as much pulp as possible, only seeded and larger pieces of chilies should remain in strainer. Bring mixture to a boil, reduce heat, and simmer until sauce slightly thickens, about 5 minutes. Let cool to room temperature, transfer to an airtight container and store in refrigerator for up to 6 months.

sriracha number 4-FRESH-I dub it, the gut grinder

1/2 pound trinidad scorpion peppers

1/2 pound scotch bonnets

8 cloves crushed garlic

2 teaspoon salt

1 3/4 cup white distilled vinegar

1/4 cup equal parts lemon and orange juice

4 tablespoons palm sugar (or equal light brown sugar)

 again,very simple….just mix everything in a blender until very smooth. Transfer mixture to a mesh strainer set atop of a medium saucepan. Strain mixture into saucepan, using a rubber spatula to push trough as much pulp as possible, only seeded and larger pieces of chilies should remain in strainer. Bring mixture to a boil, reduce heat, and simmer until sauce slightly thickens, about 5 minutes. Let cool to room temperature, transfer to an airtight container and store in refrigerator for up to 6 months.
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2 comments on “my fiery srirachas

  1. […] hass avocados 4 cup flour 4 cup guiness draught 4 teaspoon hot sauce (I use sriracha) about 2 pounds of catfish […]

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