Sorry this last video took so long to get out. It's been a crazy few weeks for me. I'm getting married, I took a vacation, and there are a few other things going on in my life that I can't talk about right at the moment. But rest assured Silently Cooking isn't going anywhere. I may need an extra week here and there in order to get out content, but I'm going to try to stick to my "one-video-every-two-weeks" schedule as best as I can.
This recipe is super easy to make and it's definitely worth a shot. I had never made a hot sauce before, and the fermentation process of Sriracha appealed to me. This was a great way for me to start making hot sauces, and I may just try again one day.
- 1 lb Red Jalapenos
- 1/4 lb Green Jalapenos
- 1/4 lb (red or green) Serranos
- 8 cloves of Garlic
- 1/8 cup Sugar
- 1/8 cup Brown Sugar
- 2 tsp Salt
- 1/2 cup Rice Vinegar
This one couldn't be easier. Chop all the peppers and blitz them in a food processor until they form a paste. Add the sugars and stir to combine. Transfer the whole thing to a clean/sterilized mason jar and let that ferment for 2 weeks. Try to stir it every day with a clean spoon.
After 2 weeks, add the vinegar and salt, blend until very smooth, and pass through a mesh siv to remove the seed pulp.
And I think that's everything! Every recipe I found for Sriracha was basically the same, but I based mine off of 2 of my favorite cooks. Chef John from Food Wishes, and Jet Tila. Check the links below for their content. Chef John has a great video on how to make Sriracha, and Jet Tila just came out with the best book on Asian Cooking I've read yet.
SRIRACHA - FOODWISHES STYLE
JET TILA - 101 ASIAN DISHES YOU HAVE TO COOK BEFORE YOU DIE