Sriracha
Ingredients:
1/2 pound red jalapenos
1 cup distilled white vinegar
3 tablespoons garlic powder
2 tablespoons sugar
1 teaspoon kosher salt
1 cup distilled white vinegar
3 tablespoons garlic powder
2 tablespoons sugar
1 teaspoon kosher salt
Directions:
Prep. Glove up and slice the peppers in half lengthwise. Discard the seeds. Coarsely chop the peppers.
Cook. Put all the ingredients in a saucepan and simmer for 10 minutes with the exhaust fan on high. Remove from the heat and let it cool for about 30 minutes.
Puree in a blender or food processor.
Pour it through a strainer into a bowl or jar and press the pulp in the strainer to get out the juice.
Pour the sauce into a very clean bottle, preferably one that has just come out of the dishwasher.
Serve. Use with any dish you want to spice up or since it has no preservatives, you can store it in the fridge for months.
Cook. Put all the ingredients in a saucepan and simmer for 10 minutes with the exhaust fan on high. Remove from the heat and let it cool for about 30 minutes.
Puree in a blender or food processor.
Pour it through a strainer into a bowl or jar and press the pulp in the strainer to get out the juice.
Pour the sauce into a very clean bottle, preferably one that has just come out of the dishwasher.
Serve. Use with any dish you want to spice up or since it has no preservatives, you can store it in the fridge for months.
Notes:
There are many imitators, but only one Huy Fong. What sets Huy Fong Sriracha apart from the many other hot sauces is its simplicity, Mike Hultquist, founder of the blog Chili Pepper Madness told WBEZ radio in Chicago. “It really focuses on the flavor of the chilies themselves, without all kinds of other flavor additions. A lot of hot sauces will add things like tomato, carrot, spices, herbs, sugars, honey, brown sugar — all kinds of other ingredients to try to bring something different to the table. But Sriracha is really more of a simple style sauce.”
No kidding: glove up. Wear a mask. Maybe even swim goggles. Keep that fan on high or you will end up pepper-spraying your whole kitchen.
Strain or not, it's up to you, but strained and pressed is a much different experience than leaving the pulp. Experiment.
Don't be too surprised if you can't find red jalepenos. If they were easily acquired, we wouldn't be in the third year of a global Huy Fong Sriracha shortage. Use green jalepenos and ripen them yourself. Use serranos, bird's eye, or even habanero. It won't be quite the same, but still...
Vary the recipe to your own taste. Use apple cider vinegar. Throw in some chipotles. Age it in that oak barrel you keep under the sink. It won't be sriracha, but it will still be great.
Why do you have an oak barrel under your sink, anyway?
No kidding: glove up. Wear a mask. Maybe even swim goggles. Keep that fan on high or you will end up pepper-spraying your whole kitchen.
Strain or not, it's up to you, but strained and pressed is a much different experience than leaving the pulp. Experiment.
Don't be too surprised if you can't find red jalepenos. If they were easily acquired, we wouldn't be in the third year of a global Huy Fong Sriracha shortage. Use green jalepenos and ripen them yourself. Use serranos, bird's eye, or even habanero. It won't be quite the same, but still...
Vary the recipe to your own taste. Use apple cider vinegar. Throw in some chipotles. Age it in that oak barrel you keep under the sink. It won't be sriracha, but it will still be great.
Why do you have an oak barrel under your sink, anyway?