A few years ago I came up with this Homemade Sriracha Sauce to deal with a surplus of peppers in the garden. Steven, my Step Son, loves it so now I make sure to plant enough peppers to make a few batches. He tends to drink the stuff so by the holidays it’s gone. I have to hide a few bottles in the downstairs refrigerator so i have an adequate supply.
It has become more complicated now since he has turned on all of the guys in the family to this sauce and everyone demands their fair share. They claim I don’t love them enough if someone gets more…can you believe they stoop to that?
When I started this adventure into sriracha it occurred to me that I could make the sauce any color I want. I grow jalapeño’s, poblano’s, serrano’s and then some. Now I make bottles of Red, Green and Orange sauce for the guys and they love it. Who says sriracha has to be red?
I still save some peppers to make a few jars of Pickled Peppers. These are a must on Pizza!
- ½ Pound Red Chillies (I used Serrano’s but any red pepper will work)
- 2-3 Cloves Garlic, peeled and roughly chopped
- 2 Tablespoons of Honey or Unrefined Sugar (I use Sugar in the Raw)
- 1 Tablespoon Sea Salt
- 2-3 Tablespoons of Bragg’s Apple Cider Vinegar or Water
- ½ Cup Bragg’s Apple Cider Vinegar
- Remove the tops and any blemishes from the chilis and roughly chop them up, seeds and all. Place into a food processor or blender, along with the garlic, sugar, salt and water and blend to a fine paste forms adding more vinegar or water as needed.
- Transfer mixture to a clean glass jar, screw the lid on loosely and leave in a warm dark place with no direct sunlight. After three to five days you should see some fermentation with little bubbles or pockets of air in the mix. (don’t let the mixture sit any longer than five days).
- To make the siracha, place the pepper mixture to a blender or food processor along with the apple cider vinegar and blend to a smooth paste. Place a fine sieve over a large mixing cup or bowl and srain out the liquid from the solid – to extract as much of the liquid as you can us the back of a spoon. Discard the solids and pour the sriracha sauce into a clean glass container. Refrigerate the sauce.
- Use within six months.
Stop by and see all of the Sunday Supper Summer Harvest favorites:
Many Thanks to our host for this event Caroline Williams from Caroline’s Cooking
- Blackberry Lemon Thyme Syrup by Sunday Supper Movement
- Brinjal pickle (Indian eggplant relish/aubergine chutney) by Caroline’s Cooking
- Freezer Mixed Berry Puree by Cindy’s Recipes and Writings
- Ginger Fig Jam by Palatable Pastime
- Herbed Salsa by What Smells So Good?
- Homemade Giardiniera by Curious Cuisiniere
- Homemade Sriracha by Monica’s Table
- Hot Pepper Oil by Feeding Big and more
- Mediterranean Chutney by Wholistic Woman
- Nanny’s 7-Day Sweet Pickles by Grumpy’s Honeybunch
- Nectarine Kumquat Habanero Chutney by Food Lust People Love
- No Pectin Mixed Berry Jam by My Imperfect Kitchen
- Peach Butter by Redhead Baker
- Pear Ginger Jam by Hezzi-D’s Books and Cooks
- Simple Basil Butter by Momma’s Meals
- Spicy Mango Jam by Family Foodie
- Stove Top Roasted Garlic by Cricket’s Confections
- Tomato and Chili Pepper Jam by Delaware Girl Eats
- Grilled Peach and Burrata Pizza by An Appealing Plan
- Oven Roasted Tomato Basil Marinara Sauce by Renee’s Kitchen Adventures
- Tomato-Zucchini Pesto Flatbread with Chevre and Balsamic Drizzle by The Weekend Gourmet
- Homemade Fruit Leather by A Kitchen Hoor’s Adventures
- Slow Cooker Cinnamon Apple Sauce by Books n’ Cooks
- Chocolate Zucchini Banana Muffins by The Bitter Side of Sweet
- Drunken Peaches by Nosh My Way
- Freeze and Bake Blueberry Pie by That Skinny Chick Can Bake
- How to Freeze Peaches and Make Peach Sauce by The Freshman Cook
- How to Make Chocolate Zucchini Bread by Asian In America
- Mom’s Zucchini Bread by Cosmopolitan Cornbread
- Peach Yogurt Popsicles by Food Done Light
- Summer Fruit Crisp by Pies and Plots
- Summer Fruit Popsicles by Powered By BLING
- Berry Shrubs + A Cocktail by Culinary Adventures with Camilla
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