What is Sriracha?
In the last few years this condiment has achieved huge increase in popularity. It was given the name “Ingredient of the Year”. This name comes from the fact that this condiment was so popular that it popped up on the menus in snack foods and restaurants almost everywhere.
The pre-made Sriracha sauce has one huge advantage. That is because almost never goes rotten, similar to ketchup, and it is very adjustable. Unfortunately, also similar to ketchup, the sauce of Sriracha has very little amount of few preservatives and refined sugar and that is why it has a long storage life.
Huy Fong is considered the original Sriracha sauce (the nickname is “Rooster Sauce”), though many other brands have popped up since it has become so popular. There are cookbooks, websites, and fan clubs that are write about this condiment and debate the best recipe and brands. However, I prefer making my own!
Homemade Sriracha Sauce Recipe
Similar to other things, the homemade hot sauce is better and healthier than the one bought in the store and the preparation of Sriracha is simpler than you think it is!
The recipe is inspired by the famous Rooster sauce. However, the extra fermentation step which is optional is responsible for the extension of the shelf life of the version of the recipe which is homemade. The content of vitamins is increased by the fermentation which is also considered as a natural food preservation method.
The Ingredient which is the Secret in the Srirach Recipe: Fish Sauce
The Fish Sauce is the ingredient that you might not have or might not be available at the local grocery store. However my advice is to have one bottle if you want to make the recipe. This unusual sauce will add to the srirach a specific flavor. It will also add a wonderful taste to other recipes.
Important note: Like any hot sauce, this Sriracha recipe is very spicy! Put smaller amounts in the recipes and as a condiment at first until you know how spicy it is, and I’d recommend using gloves when you make this hot sauce or some other.
Lacto-fermented Sriracha Recipe
A delicious spicy Sriracha recipe without the refined sweeteners (and a sweetener-free option) and an added optional ferment that extends shelf life and improves the nutritional profile.
- 1 ½ lb. peppers, red fresno (or some other peppers of choice which are spicy-if you want not to spicy taste use red peppers that are milder)
- 8 cloves fresh garlic
- 1 ½ teaspoon salt
- ⅓ c. vinegar of apple cider (you can also use white vinegar)
- 2 Tablespoons fish sauce
- 2 Tablespoons tomato paste
- 3 Tablespoons honey, raw, or coconut sugar (or 10 drops liquid stevia for a sugar-free low-glycemic option)
- 1 Tablespoon Coconut Aminos
- 2 Tablespoons whey (here’s how to make whey)
- Remove the membranes and the seeds after cutting tops off of the peppers. Dice them finely.
- Peel and mince the garlic, and add it in a processor of food with salt, the peppers, fish sauce vinegar, and coconut aminos. Add the tomato paste and raw honey and completely puree.
- Transfer it to a saucepan which is small and let it simmer. Simmer for 10-15 minutes until slightly reduced and thicker. Taste it. If necessary put more vinegar, coconut aminos or sweetener. Transfer the sriracha into a wide-mouthed glass jar with an airtight screw top add the whey and mix. This step is alternative. You can put it in the fridge at this point and use it in a period of 2 weeks. Fermenting will extend the shelf life by about a month and provide a deeper flavor.
- If fermenting: Let the jar sit at room temperature for 3 days, and then move to the fridge.
- It can be used anywhere it would be usually used sriracha!
Variations of the flavor: Put pineapple juice in the place of vinegar to get a sriracha sauce that is sweeter and bypass the sweetener. Substitute any other red pepper if desired. Even sweet red peppers can be used (omit sweetener completely) for a non-spicy version with great flavor.
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