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Sriracha and More

buddy

buddy

Took an extra day off from the long weekend.  As some of you know, I give away a lot of chile products to my staff.  I thought that I would get a head start this year.  I've already made some purees:  Fatali, Naga, and Smoked Chocolate TScorpions.  Today I added the following in 1/2 pint jars:  Sriracha (7), Datil BBQ Sauce (8), Taco Sauce (10).
 
The Sriracha is really good - I pretty much use this recipe every year:
 
2.5 pounds de-seeded red jalapenos
.5 pounds de-seeded Thais
handful de-seeded super hots
22 cloves fresh garlic
2/3 cup cider vinegar (white vinegar is okay)
8 Table Spoon Tomato Paste
6 Table Spoon Honey
4 Table Spoon Oyster Sauce (Fish Sauce is okay)
4 Table Spoon Kosher Salt
Brown Sugar to Taste.
 
Taco Sauce on the left, Sriracha in the middle, Datil BBQ on the right.
 
 
 
Need to get to the Post Office and pick up some MFRB so I can send some care packages. 
 
P1040283.JPG

 
Thanks for looking.
 
 
 
 
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Hi,
 
Great looking sauces.
Over the weekend I started looking up how to make sriracha sauce on the net. And lookie here, you've made a great sounding recipe right here!
I've seen some recipes that require some fermenting. Do you ferment this recipe before cooking down? Also do you use a hot water bath to finish? 15 min bath? I've only used vinegar based recipes for canning because I have yet to learn about the ph testing.
 
Thanks for any tips,
Greg
 
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Valleyman said:
Hi,
 
Great looking sauces.
Over the weekend I started looking up how to make sriracha sauce on the net. And lookie here, you've made a great sounding recipe right here!
I've seen some recipes that require some fermenting. Do you ferment this recipe before cooking down? Also do you use a hot water bath to finish? 15 min bath? I've only used vinegar based recipes for canning because I have yet to learn about the ph testing.
 
Thanks for any tips,
Greg
Click to expand...
Did not ferment.  I cooked down about 45 minutes or so - enough to reduce about 10%.  Then pressure canned for 15 minutes at 10 psig.
 
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The Hot Pepper said:
 
He made sriracha with Thais and oyster sauce.
Click to expand...
 
It sounds good to me but I'm not sure that's an according to Hoyle true Sriracha with the tomato and oyster sauce either.
 
No offense Buddy, as I'd mao the hell out of it though and recognize it as a "sriracha style".
 
Am I a picky food snob sumbitch?
 
Sort of.
 
Okay yes.
 
The sauce and recipe still look Sofa King Good!
 
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