Choking chicken Srirachi sauce

[Nor Cal Heat]

1.5lb Red Savina habs

Pureed and the start of fermentation

Cook down after 7days fermenting

Puree ala vita-mix

Hang time

Complete, decided not to sieve

Ingredients:
Red Habs
Coconut palm sugar
Red Hawaiian Salt
Garlic
White Vinegar
Fish Sauce

Tasted each day of the fermentation process and each time tasted different. Started out with an almost harsh sharpness and each day that slowly went away. The sharpness is gone and the fruity flavor of the habs and fish sauce comes through before you get kicked in the throat by the heat. Slight twang of acid and nice saltiness.

 

[texas blues]

That looks pretty good. Usually the bottled stuff we get here, Tuong Ot Sriracha by Huy Fong foods, lists the ingredients as chili, sugar, salt, garlic, and vinegar along with some preservatives. I like your recipe but would probably add some sugar.

 

[Nor Cal Heat]

Thanks!

There is 1/4c of sugar, forgot to add that to the list

 

[kauaidundee]

I still have some Red Savinas that Midwestchilehead sent and I think I'm gonna try this one. Coconut palm sugar? Never used that before. Nor cal, can u PM me some more details so I don't screw it up? Mahalos!

 

[Nor Cal Heat]

I still have some Red Savinas that Midwestchilehead sent and I think I'm gonna try this one. Coconut palm sugar? Never used that before. Nor cal, can u PM me some more details so I don't screw it up? Mahalos!

Simple recipe
Course chop peppers in food processor (I snipped stem but left the green star on the pepper, supposed to give a more floral flavor)
Add garlic and salt
Place in qt jar out of direct sunlight at room temp and let ferment at least 3days
When fermentation is complete pour into blender, add sugar and vinegar to taste
Puree till smooth and adjust seasonings
Sieve if you like and enjoy

I use it for the mild sweetness and low GI

Spinach frittata with sriracha, it was pretty damn hot!

 

[texas blues]

Spinach frittata with sriracha, it was pretty damn hot!

Looks like sex on a plate to me.

 

[shredder]

That looks so good!!!!

 

[patrick]

Sounds wonderful.

Can you really ferment this mix in seven days?

 

[The Hot Pepper]

I LOVE frittatas that looks awesome. Did you make it in the cast iron? Bonus points if so.