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hot-sauce Sriracha sauce shortage

Homemade Sriracha by Joshua Bousel

About This Recipe

Yield: Makes 1 1/2 cups

Active time: 15 minutes

Total time: 5-7 Days

This recipe appears in: How to Make Sriracha from Scratch


1 1/2 lbs red jalalpeños, stems snipped off, leaving green tops intact

6 cloves garlic, peeled

4 tablespoons light brown sugar

1 tablespoon Kosher salt

1/2 cup distilled white vinegar


1) Place jalalpeños, garlic, sugar, and salt in bowl of a food processor fitting with steel blade. Pulse until chilies are very finely chopped, stopping to scrap sides of bowl as necessary. Transfer mixture to a clean jar, cover, and let sit at room temperature.

2) Check jar each day for fermentation, when little bubbles start forming at bottom of jar, about 3-5 days. Stir contents each day, continuing to let ferment until chilies are no longer rising in volume, an additional 2-3 days.

3) Transfer chilies to jar of a blender, add in white vinegar, and puree until completely smooth, 1-3 minutes. Transfer to a mesh strainer set atop of a medium saucepan. Strain mixture into saucepan, using a rubber spatula to push trough as much pulp as possible, only seeded and larger pieces of chilies should remain in strainer.

4) Bring mixture to a boil, reduce heat, and simmer until sauce thickens and clings to a spoon, 5 or 10 minutes. Transfer to an airtight container and store in refrigerator for up to 6 months.

I've run across this recipe before.

Do you actually open up the fermentation, and stir it?
I've run across this recipe before.

Do you actually open up the fermentation, and stir it?

Hells no DP, lol. I don't open any of my ferments. However, since this is a short duration ferment, it probably doesn't matter as much.

When the contents starts to rise, I do what I call ratcheting - just pick up the jar, hold it by the bottom, and rotate it left-right-left-right...you get the idea. Another important thing is to only run this ferment for 5 to 7 days max. Sriracha has a little sweetness to it, and stopping it short gives it a more subtle fermented flavor, plus that hint of sweet. Of course, that's just how I like sriracha. ymmv
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I was never a fan of the Huy Fong due to the preservatives anyway. Homemade sounds good.
after much tweaking and playing around I've solved my Sriracha shortage problem - tomato ketchup and macerated, brined chilli peppers from last year - huzzzah!
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yep - the brine kills enough of the sweetness of the sauce and the macerated chillies make the heat.
It's not quite the same but it'll do until the shortage gets sorted.
Worst case I've created a new hot sauce :rofl:
guess what I got? gwan gwan guesssssssss - I'll give you a clue :dance:

are those lids some kind of flat airlocks? if so what are they called?

The ones for the gallon jars are this brand:
Also, many of mine are this brand for the wide mouth mason jars although I also have some of the less expensive knock-offs that I purchased on Amazon.
I'll live if it's not on the shelves, if I was in a dire need of hot sauce & it was there I'll take it, otherwise nothing special !
Though the old pics of different flavors spark my interest to try those flavors.
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Sriracha shortage (rooster brand) is still affecting us up north so I decided to give this one a try. Verdict: certainly not bad even if it lacks a bit of bite!

I think sriracha is a general name for a regional sauce. Like "salsa" can be a 100 different style sauces. Fresh, canned, you name it...