Homemade Sriracha or Rooster Sauce, as it’s affectionately known.
You may have heard about this whole Sriracha apocalypse. All because of a little town that decided to change the rules on Huy Fong Foods. When I heard the news and shared it on Facebook, and my friend, Helga, challenged me to make my own Sriracha. I accepted! How awesome to be able to make my own!
Sriracha is certainly the condiment of choice for so many. So, I figured it would be pretty easy to find a recipe. I started my search on Punk Domestics. I read though several recipes (there are lots out there), and thought this one sounded the best. Easy, quick, a small fermentation time. (side note: I’m not so great at the whole fermentation thing, I tried it once and got, some unknown creature that if it wasn’t in a jar it would’ve walked across my counter and out the back door! So, I’ve given up on home fermenting!)
This recipe is really not adapted from Blue Kale Road at all; this is the recipe that they made. They adapted it from Food 52, who got it from someone else and so on.
I thought this homemade version was a little thinner than the bottled stuff, and a bit more vinegary. But, it did set up nicely after being in the fridge. And, some of the thickness of the store-bought stuff comes from the Xanthan Gum in the mixture. They’re pretty darned close to each other though.
The ingredients on the bottle… “Chili, Sugar, Salt, Garlic, Distilled Vinegar, Potassium Sorbate (a preservative & will add a little salty flavor), Sodium Bisulfite (also a preservative), and Xanthan Gum (a thickener). Since the ingredients on a label are listed in order of amounts, that tells me that store-bought Sriracha has a lot less vinegar than this recipe calls for; the bottled stuff also has a lot more sugar and salt. Well, no wonder it tastes so good!
I think I’ll try the recipe again, but decrease the amount of vinegar, and up the sweetness a little. I do like that the homemade version has less salt.
But, the way this recipe came out, I was quite impressed and wanted to share it with you. I like the fresh flavor that it has. I put it on all kinds of stuff. I even doused my salad with some of this Homemade Sriracha. Before you judge me, it is pretty much just a spicy vinaigrette. And, yes, I’ve admitted before that I LOVE hot stuff. Love it! So, I highly recommend this Sriracha!
It’s really easy to make, and really pretty as well!
Homemade Sriracha Recipe
Homemade Sriracha Sauce
Ingredients
- 12 ounces fresno chiles also called red jalapenos, stems removed and sliced
- 7 large garlic cloves roughly chopped
- 2 teaspoons kosher salt
- 1 ½ cups raw unfiltered apple cider vinegar
- 3 tablespoons raw honey
Instructions
- In a large jar, combine the sliced chiles (and seeds), garlic, salt, and cider vinegar. Screw the lid on and give a few little shakes to mix. Leave the mixture to sit on the counter overnight.
- The next day, pour the jar contents into a medium saucepan and add the honey. Bring the mixture to a boil, stir a few times, then lower heat and let simmer for 5 minutes. Remove the saucepan from the stove and let cool to room temperature.
- When cool, pour the mixture into a blender and puree until very smooth, scraping the sides a couple of times. Pour into a jar and store in the fridge, where it will keep for up to one month.
Notes
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Congratulations…this post was featured on Create It Thursday #42! Thanks for sharing such a great idea with us last week!
This looks amazing and thank you for sharing i am jsu tnow starting to use Siriachi. Had no idea the plant had an issue. Ouch, I might have to make my own now???? Hugs, Beverly
G’day! I have always wanted to make my own Siriachi! Thanks have bookmarked and is now on my list to do!
Cheers! Joanne
I have never made Sriracha sauce before but I do love it so much and yours looks fabulous!!
Looks great, do you think it can be made in a bigger batch and canned?
Debby, yes, I think you could can it quite easily. I don’t actually go through the canning process, but if you would like to do so, please follow the instructions from the USDA’s National Center for Home Food Preservation or the official site from the makers of Ball jars. http://nchfp.uga.edu/publications/publications_usda.html or http://www.freshpreserving.com/ I find that both of these sites have great info on canning (I’m just too lazy to do so! LOL!)