Wait! before going out to buy another bottle of hot sauce, try making this Sriracha Hot Sauce in your own kitchen. With only a few ingredients, It will open a whole new world of eating hot sauce!.
If you are a fan of hot sauce, I’m positive you know Sriracha Hot Sauce. Being Thai, I’ve known it my whole life. It became a very famous hot sauce as I see it in almost every country I have been to.
Even though it’s so easy to get one bottle from almost every store now, believe it or not, I never bought it–ever. While I was still living in Thailand, I never felt right buying anything in plastic bottles, not to mention something acidic that can leach the plastic into it–like hot sauce.
Recently, I was frustrated trying to get a hot sauce that my husband likes. I bought so many kinds for him to try, but none of them gave him a “that’s it.” So, I decided to look into experimenting on my own by making Sriracha Hot Sauce.
To my surprise, I learned that the most important process of the original Sriracha hot sauce recipe was also the fermentation. I’m in!
However, with the bottling and preservation process, I’m not so sure the Sriracha Hot Sauce sold in stores still maintains the sauce as a live food.
I took the advice and practiced making it the original way by fermenting it, and made sure to keep it live.
It was successful on my first try–I’m so proud to share this recipe with you all. It’s much easier than you’ll think, and it’s incredibly tasty.
No more buying hot sauce. Let me show you how to make your own!
Things you need to make Sriracha Hot Sauce:
- ¾ lb (155g) cherry bombs chillies, and 2-3 ghost pepper to ensure sure the spicyness. Note: the ideal chili is red Jalapeno, but during winter it’s hard to find them. I substitute cherry bombs and ghost chilies instead, and it turns out perfect.
- 2-3 cloves of garlic
- 1 ½ TBSP (21g) sugar
- ½ tsp (2.5g) salt
- 2 TBSP (28g) water
- ⅓ cup (43g) vinegar
things you need
How:
- Chop the chillies, garlic, and put them in a food processor.
- Add salt, sugar, and water.
- Process ‘til everything is roughly smashed.
- Put the mixture in a glass jar to ferment. The fermentation takes about 3 days in rather warm area, and up to 7 days in very cold area. I usually ferment my for 5 days in the temperature of 68 degrees in the house.
- When you see bubbles in it, it’s a good sign that it’s been fermented.
- Transfer it to a blender, followed by the vinegar.
- Blend it on a high speed ‘til it looks smooth and pasty.
- Pour it to a fine mesh strainer with a container under to catch the sauce. Squeeze the sauce out as much as you can. (I never taste it before I bottle it as it’s very spicy to taste it on its own, but it always turns out tasty the way we like–true! However, you can taste and adjust as you go.)
- Bottle it and keep refrigerated. It should last for a long time, however I can’t tell you how long it will last because we usually use it up before we can see any sign of a problem.
- Done. You can use it on anything you like to spice it up. I use it to make my favorite Pad Thai recipe!
enjoy!
Note: In most recipes, you’ll find that they go another step cooking the sauce before bottling. I find it’s not necessary and cut this process out to keep my Sriracha Hot Sauce live, and it works perfectly.
If you make this, please share with me how yours turns out. I’d love to her about it!
