It's funny, as soon as I logged in to post my sauce I saw another post about Sriracha (Srirachi???) sauce by Nor Cal Heat. http://www.thehotpepper.com/topic/25156-choking-chicken-srirachi-sauce/
I guess great minds think alike, because I also made a sriracha sauce today.
After noticing that my bottle of Huy Fong sriracha sauce was almost empty I decided to make some of my own. A trip to the Muncie Farmer's Market yielded more than 2 lbs of peppers (birdseye, dragon, cherry bomb, cayenne, thai, red bell, and fresno) and 4 different types of garlic.
I chopped up the peppers, removing the stems (but not the seeds), and put them in a bowl with the garlic, 3 tbs of salt, 2 tbs of soy sauce, 1 tbs of black strap molasses, the juice from 3 limes, and 1 cup of white vinegar. After giving it a good stir I covered the bowl and let it sit in the fridge over night. The brine helps to soften the pepper skins.
The next morning I poured the contents into a sauce pan and simmered them for nearly an hour. By then we had basically pepper-sprayed our entire house and had to open the back door just to keep from crying.
After an hour of cooking I transferred the contents to a blender. At this point I added 1 cup of dark brown sugar. I might use a little less next time as the final product was a little too sweet for my taste. After a few minutes of high-octane blender action I poured the sauce back into the sauce pan and let it simmer (and reduce) for another hour. Then I ran it back through the blender again on frappe mode (the highest setting).
My 2 lbs of peppers yielded 2 pints of sauce, divided into four half-pint jars. After sterilizing my jars in boiling water I poured in the boiling-hot sauce and let the lids properly seal.
The final product was nearly the same consistency as Huy Fong's sriracha sauce, but evidence of seeds can still be found in mine. Had I used a fine strainer the sauces would be indistinguishable, but I would have ended up with less sauce (and less spicy sauce).
Overall I'm really happy with the way my sriracha sauce turned out. Next time I might leave out the molasses and/or cut back on the brown sugar (or use light brown). My sauce is sweeter, less spicy and doesn't have the smokey flavor that Huy Fong's sauce has. It's going to be a perfect condiment for egg rolls, turkey sandwiches, fried fish, grilled hamburgers, baked chicken, and damn near anything else that might find its way onto our plates.
I guess great minds think alike, because I also made a sriracha sauce today.
After noticing that my bottle of Huy Fong sriracha sauce was almost empty I decided to make some of my own. A trip to the Muncie Farmer's Market yielded more than 2 lbs of peppers (birdseye, dragon, cherry bomb, cayenne, thai, red bell, and fresno) and 4 different types of garlic.
I chopped up the peppers, removing the stems (but not the seeds), and put them in a bowl with the garlic, 3 tbs of salt, 2 tbs of soy sauce, 1 tbs of black strap molasses, the juice from 3 limes, and 1 cup of white vinegar. After giving it a good stir I covered the bowl and let it sit in the fridge over night. The brine helps to soften the pepper skins.
The next morning I poured the contents into a sauce pan and simmered them for nearly an hour. By then we had basically pepper-sprayed our entire house and had to open the back door just to keep from crying.
After an hour of cooking I transferred the contents to a blender. At this point I added 1 cup of dark brown sugar. I might use a little less next time as the final product was a little too sweet for my taste. After a few minutes of high-octane blender action I poured the sauce back into the sauce pan and let it simmer (and reduce) for another hour. Then I ran it back through the blender again on frappe mode (the highest setting).
My 2 lbs of peppers yielded 2 pints of sauce, divided into four half-pint jars. After sterilizing my jars in boiling water I poured in the boiling-hot sauce and let the lids properly seal.
The final product was nearly the same consistency as Huy Fong's sriracha sauce, but evidence of seeds can still be found in mine. Had I used a fine strainer the sauces would be indistinguishable, but I would have ended up with less sauce (and less spicy sauce).
Overall I'm really happy with the way my sriracha sauce turned out. Next time I might leave out the molasses and/or cut back on the brown sugar (or use light brown). My sauce is sweeter, less spicy and doesn't have the smokey flavor that Huy Fong's sauce has. It's going to be a perfect condiment for egg rolls, turkey sandwiches, fried fish, grilled hamburgers, baked chicken, and damn near anything else that might find its way onto our plates.
