Fans of hot sauce everywhere know of Sriracha sauce. This simple, red hot sauce has graced tables all over and is a staple at many Asian restaurants. It’s incredibly hot yet it has a very distinct, simple flavor. Perhaps just as amazing as the flavor is the story of the company and how one man with no fancy marketing gimmicks propelled his creation to be a modern day icon in the American palate.
The essence of Sriracha is its simplicity. It only requires a few ingredients and a bit of patience. It’s not incredibly fancy, and it is very unassuming in both creation and presentation, and that’s exactly what this recipe captures. Keep reading below to see how we make our own Sriracha hot sauce.
(makes 1 1/2 cups)
- 1 1/2 lbs red jalapenos or fresno peppers, stemps snipped off.
- 6 cloves garlic, peeled
- 4 tablespoons light brown sugar
- 1 tablespoon kosher salt
- 1/2 cup rice wine vinegar
- Place the peppers, garlic, sugar, and salt in a food processor with a steel blade. Pulse until peppers are very finely chopped. Stop to scrape the sides of the bowl as necessary.
- Transfer the mixture to a clean jar and cover. Let the mixture sit at room temperature.
- Each day check the jar for fermentation. You should notice little bubbles forming at the bottom of the jar by about the 3-5 day mark.
- Stir the mixture each day, letting it ferment until the peppers are no longer rising in volume (should be an extra 2-3 days).
- Transfer the mixture to the jar of a blender.
- Add in the vinegar and puree until completely smooth (1-3 minutes).
- Set a fine mesh strainer over a medium saucepan, and pour the mixture through the strainer. Use a rubber spatula to push as much of the pul through as you can. Discard the larger pieces that don’t fit through the strainer.
- Bring the mixture to a boil on high heat, then reduce the heat to medium. Allow the sauce to simmer, stirring often until the sauce clings to the spoon (5 or 10 minutes).
- Transfer the mixture to an airtight container (a jar or a bottle).
- This can be stored in the fridge for up to 6 months.
Recipe adapted from Serious Eats