Sure looks simple. Gonna have to give this a try.
http://foodwishes.blogspot.com/2013/09/homemade-sriracha-hot-sauce-worth.html
http://foodwishes.blogspot.com/2013/09/homemade-sriracha-hot-sauce-worth.html
-
If you have a question about commercial production or the hot sauce business, please post in Startup Help.
Chef John's version of Sriracha
- Thread starter PepperJunky
- Start date
I will test it out with the exact peppers he uses then proceed to see if it works for others...yum!
Yeah I was thinking Thai over Serrano. Might do it both ways!Jeff H said:
Fun fact: Huy Fong used to be made with red serranos, then he switched to red jalapenos.
Hold up folks...
I used about 75% red jalapenos, also sold as “Fresno chilies,”
These are different peppers!
Hold up folks...
I used about 75% red jalapenos, also sold as “Fresno chilies,”
These are different peppers!
I'm going to use cayenne, red Thai, and Caribbean red. If I can just set aside the time... next week at the earliest, but I'm looking forward to the mash/ferment. Been wanting to do that for years (successfully).
salsalady
eXtreme Business
As The Boss said, red jalapenos are not the same as the ubiquitous red chiles found in supermarkets. Also, rooster sauce is fermented.... no way to replicate that flavor without fermenting (at least for a week from what I've read~)
Chef John may need a refresher course in Chiles 101...
...
Chef John may need a refresher course in Chiles 101...
...
The point is fermented sauce. Not aged.
Like soy sauce. They ferment soy beans for 2 days.
Sriracha is fermented.
Tabasco is aged.
Think grapes to wine (100% fermented) and wine to aged wine.
They are all different stages of flavor.
Like soy sauce. They ferment soy beans for 2 days.
Sriracha is fermented.
Tabasco is aged.
Think grapes to wine (100% fermented) and wine to aged wine.
They are all different stages of flavor.
JoynersHotPeppers said:
I have always felt that this sauce should have been made using Thai peppers! Please let me know how it turns out if you do it!
Will do, I almost have enough red jals so thinking next week I shall try this out!Jolokia John said:
Okay so I ended up processing this yesterday. The taste is wonderful. This was my first attempt at any sort of ferment. Seemed to go pretty well. Today I am going to start a longer ferment with salts and whey. So my question is that after heating to 190 for 15 minutes, then blending again, then heating again to 190 for another 15 minutes, should I still see separation and slight bubbling in the bottles. My temps were good, PH was 3.1. I read the 101 yet I am still curious. thanks
thai peppers all the way. this is similar to the recipe i use and it is my go to sauce for everything. i have not tried fermenting this but "if it ain't broke don't fix it". i also have just found palm sugar and find it adds another note to the sauce, kinda butterscotch/ caramel.
salsalady
eXtreme Business
Once you heated it to 190F for 15min, that kills all the fermentation action. There can be bubbles in the sauce just from the process of bottling it, and separation is normal for a blendered sauce. All sauces will have some separation eventually unless they have some kind of emulsifier. It just takes longer for thicker sauces to show the separation than for thinner sauces.TheBuck78 said:
It may take a few days for the bubbles to come to the top of the bottle but once they do and you shake them down, you shouldn't see any more bubbles. If you shake down the bubbles and a few days later you notice MORE bubbles....then I might be worried....
Have you ever noticed that chileheads have this telling habit of shaking bottles whether or not the bottle needs it?
Thai, cayenne, red jalapenos, Caribbean reds. The mug is now in a cool dark closet and I'll give it a stir once or twice a day for the next few days.
