• If you have a question about commercial production or the hot sauce business, please post in The Food Biz.

Sriracha Sauce

I haven't tried the new one, smells real good so thats a good sign, its worth the wait, dont have to do five months, but I would suggest at least three. the first one Im having a hard time to just drink it, tastes so good and works on most things
 
New Batch.
-------------------------------------
 
 
Sriracha peppers 800gr
Garlic four large cloves
ACV natural 1/2 cup
Kefir whey 1/2cup
salt 1tbsp
sugar 1tbsp
water 900mls
 
f3CWv7E.jpg

eqExgh7.jpg

UwLdul3.jpg
 
The ACV (or something) made it too brown for sriracha, but sounds good.
 
New Batch. a little different.
-------------------------------------
 
 
Jalapeno Peppers (no scale, no batteries) Partial Dry 
P18 Peppers Dry to partial dry.
Garlic four large cloves from Garden
Turmeric fresh med size root.
Coffee Vinegar natural 1/2 cup (ran out of ACV)
Kefir whey 1cup
salt 1tbsp
sugar 1tbsp
water 400mls
 
Blitzed peppers with vinegar/salt/sugar Garlic and Turmeric first and let sit, wanted to make sure vinegar deals with any potential bacteria while they were drying.
I blitzed three times, waiting 30min between.
Added the Whey and water to the consistence I wanted and let it sit :)
 
O5p8ZdS.jpg

xbBqWsj.jpg

jG0Ohzo.jpg

A7y0KoY.jpg

0LgVKvt.jpg
 
Thanks for sharing the recipe. Have recently realised how much I enjoy Sriracha sauce. Wondering how it will change the situation if I'd use fresh chillies rather than dried as per your recipe. Is there any known substitution "roughly" for dried vs wet chillie?
 
 
I would go by feel and see what you like, you could always hydrate them before use.
Havent tried it yet so cant say about the wood. I have another one with wood I might try today, 6 months old, nice when their nicely aged.
 
Back
Top