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Sriracha with Thai Peppers

chsy83

chsy83

Thai Peppers bought from a local market (just under a pound):
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Capped and ready to cook:
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Add 2 oz water, cover and bring to a boil, then cut temp down to simmer.
Simmer 10 min.
Add tsp garlic powder.

Cooking after addition of garlic powder, w/Agave Syrup to be used:
7576585386_827f4e706b_c.jpg


Add 6 oz of White vinegar and simmer for 20 min. covered.
Blend with addition of just enough water to get your blend on.

Simmer after blending to reduce your sauce to desired thickness.

Simmering after blending and addition of 1/3 cup Agave syrup and 1 1/2 tsp salt:
7576590202_75be486030_c.jpg


Finished:
7576596164_4bdbe61104_c.jpg


Edited: Measurements added
 
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Pulpiteer said:
I keep meaning to write thanks for this recipe! I have used it once (or close to it) and plan on it again shortly for my thai peppers. I love sriracha, so this is perfect!
Click to expand...

Thanks! Glad you liked it. I need to make some more, myself. Been out for a while, using the storebought stuff right now.
 
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I didn't test the pH on mine, so I'm not sure. I just keep it in the fridge. If you just do a pound of the thai peppers or something similar, you'll get enough for a large sriracha sized bottle (if you've bought one from the store), and that's not too bad room wise for the fridge.
 
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For mine, the thai's flavor was comparable. It was a little sweeter with this recipe than store bought. So I'd say yeah it's like sririacha, but a little different depending on how you tweak the recipe. As I've said here and on my glog though, I'd really encourage you to try it. Good taste, not to difficult, and homemade. Great little recipe - very helpful.
 
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Apologies in advance for bumping a several month old thread!

But thank you! I can pick up thai peppers at the local asian market for about $1 lb, so something like this is totally awesome!
 
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Great recipe! This really does have a sriracha type flavor and a great kick.

I just tried out this recipe as well with a few tweaks (mixed in some superhots, used about 9 cloves of roasted garlic rather than powder, and mixed a little honey in with the agave nectar). It came out very good and I will definitely do this again when I run out.

The only thing I would change, is 1/3 cup of agave nectar is a too much sugar for my palate. I think I will tone it down to 1/4 cup or less on my next go round.
 
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I have two bigole bags of dried Thai peppers. Do you think if I rehydrated them and followed the recipe it would come out OK? Does the Thai peppers make it hotter than typical sriracha?
 
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Just finished making this today. Recipe with edited amounts/instructions was easy to follow. Great flavor - heat then a little sweet then spice and more heat. I wonder if this recipe could be fermented as is?
 
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Flamecycle said:
Great recipe! This really does have a sriracha type flavor and a great kick.

I just tried out this recipe as well with a few tweaks (mixed in some superhots, used about 9 cloves of roasted garlic rather than powder, and mixed a little honey in with the agave nectar). It came out very good and I will definitely do this again when I run out.

The only thing I would change, is 1/3 cup of agave nectar is a too much sugar for my palate. I think I will tone it down to 1/4 cup or less on my next go round.
Click to expand...

I thought it was a little sweet ad well, especially as I got used to the capsaicin levels. I would only use the org amt of sugar now if I was intending it to be a sweet heat.

Bigoledude said:
I have two bigole bags of dried Thai peppers. Do you think if I rehydrated them and followed the recipe it would come out OK? Does the Thai peppers make it hotter than typical sriracha?
Click to expand...

The colour would prob be darker, and I would think it would be hotter than "rooster" sauce, but that would depend on which of the 70+ Thai pepper varietals u used :)

SmokenFire said:
Just finished making this today. Recipe with edited amounts/instructions was easy to follow. Great flavor - heat then a little sweet then spice and more heat. I wonder if this recipe could be fermented as is?
Click to expand...

Might could, but if I were to ferment, I would approach it differently, less sugar, less cooking before ferment, then finish to taste after ferment
 
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