Homemade Sriracha Sauce

 

Seriously, homemade sriracha? How cool is this?

I can’t even begin to tell you how excited I was to make this.  My husband and son love the sriracha sauce from the store and I’m officially out of it at home…at least I was until today.

Now, I fully admit that I had to go to 2 grocery stores to find the red jalapenos, but it was well worth the drive and since my boys love spice I threw in a habanero pepper too.  The recipe also calls for a lot of fresh garlic.  I must tell you that even I, a full blooded Italian, was taken back by the amount of garlic, but honestly it compliments the chiles perfectly.  The sugar balances out the heat of the jalapeno and habanero to create a spicy, sweet explosion inside your mouth.

I was a little scared to taste it at the end of the video because when I was cutting up the chiles the fumes were so strong I was coughing.  As you’ll see, I couldn’t be happier with the results.

The only problem I have now is what to make to put this homemade sriracha on.  Any ideas?  My kids are screaming for chicken or pork fried rice.  I’m thinking whatever it goes on, everyone will be happy.

Here’s the part where I tell you how easy this homemade sriracha is to make and that you should make some and I know that I always tell you that, but it IS and YOU should. 🙂  Also, I’m going to tell you that the recipe below can be used as your main recipe or a blueprint to work off of to make something more.   Want it spicier?  No problem, leave more of the seeds in or add another habaner or even a ghost chile if you’re filling adventurous.  Want it sweeter?  Ok, use fewer seeds and maybe a touch more sugar.  Make it how you like it and make your own.  You know how much I like it when you get creative!  Don’t forget to share…I’ll be waiting to hear from you, because I like you. XOXO

Homemade Sriracha

INGREDIENTS

1 lb jalapenos, serrano  or other chiles (I added 1 habanero)

1 cup peeled garlic cloves

1/2 cup white vinegar

6 tbsp sugar

1 1/2 tsp salt

1/2 cup water

 

PREPARATION

Wash chiles, cut off stems, cut in half and clean out seeds (leave some seeds for a spicier sriracha).

Put the cleaned chiles in a saucepan and add the garlic, vinegar, sugar and salt.

Cover and simmer over low heat for 30 minutes.

After 30 minutes add chile mixture to a blender or food processor.  Blend until smooth, opening vent to release steam.  If needed, add the hot water a little at a time until you get the consistency you desire.

Store in an airtight container in the refrigerator for up to 2 weeks.

Homemade Sriracha

INGREDIENTS

1 lb jalapenos, serrano  or other chiles (I added 1 habanero)

1 cup peeled garlic cloves

1/2 cup white vinegar

6 tbsp sugar

1 1/2 tsp salt

1/2 cup water

PREPARATION

Wash chiles, cut off stems, cut in half and clean out seeds (leave some seeds for a spicier sriracha).

Put the cleaned chiles in a saucepan and add the garlic, vinegar, sugar and salt.

Cover and simmer over low heat for 30 minutes.

After 30 minutes add chile mixture to a blender or food processor.  Blend until smooth, opening vent to release steam.  If needed, add the hot water a little at a time until you get the consistency you desire.

Store in an airtight container in the refrigerator for up to 2 weeks.