Homemade Sriracha Sauce Recipe: Don't Get Burned By the Chili Pepper Shortage This Summer by Donna John
A shortage of Sriracha sauce? Say what? Huy Fong Foods Inc., a main producer of the spicy pepper sauce, announced that the shortage of chili peppers would affect the production of its Sriracha sauce over the summer.
Don't let the chili pepper shortage make you feel the burn. You can make homemade sriracha sauce! This easy sriracha sauce recipe takes a few days to make, but produces a sauce quite similar to what you find in the bottle.
Prep Time: 3 to 5 days to ferment
Cook Time: 5 to 8 minutes
Total Time: 3 to 5 days
- 1 pound red jalapeno peppers, stems removed
- 1/2 pound red serrano peppers, stems removed
- 1/3 cup water
- 4 - 5 cloves garlic, peeled
- 3 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1/2 cup white vinegar
Here's how to make it:
- Put the peppers, water, garlic, brown sugar and salt into a blender. Pulse until smooth. Pour into a bowl and cover with plastic wrap. Set the bowl in a cool, dark place for three to five days to ferment. Stir the mixture every day. When the mixture begins to bubble, it is ready.
- Put the fermented pepper mixture into the blender. Add the vinegar. Blend until smooth. Strain through a mesh strainer into a saucepot (discard the solids). Bring to a boil and cook, stirring, until it reduces and thickens, about 5 to 8 minutes. Let the mixture cool (it will thicken more when it cools). Store in the refrigerator.
Note: Some people do not like to cook their sriracha sauce because it can lose the beneficial bacteria. If you skip this step, it will be very thin.
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