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Sriracha Style Hot Sauce

4 1/2 lbs red ripe hot peppers
25 cloves garlic
8 tsp salt
1/2 cup dark brown sugar
3 cups white vinegar

Peppers, stemmed defrosted and rinsed go in the pot:
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Rest of the ingredients are added, and pot is brought to a simmer until the peppers are soft, about 25 minutes in this case:
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Peppers are pureed in batches, then forced through a mesh strainer to remove the seeds and skins.
The liquid is then added back to the pot, I simmered it for another ten minutes:
4982809061_05269567e4.jpg
 
What kind of peppers did you use? Curious about the flavor profile.

Purple Jalapenos, Vietnamese Multicolor, and Chinese 5-color.
All "ornamental" varieties. I can assure you that red ripe, they have just as much flavor as any other ripe C. annum.
No idea about how the scoville units stack up, but the little asian peppers were very very hot (for annums anyway).
 
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