Sriracha, Homemade
People stare at me in awe when they see just how much spicy food I devour. Random fact 147: spicy is not actually regarded as a “taste” and does not belong to salty, sweet, sour, bitter, or umami. A bottle of heat is inextricably tied to my side to satisfy my spicy addiction. If I wander too far from it, I find myself developing crazy cravings for something spicy pronto. There’s talk about submitting yourself to extremely spicy foods as a version of “benign masochism” which I find interesting to say the least! Last week, as my hot sauce bottle finally gave out on me, I realized that I was probably averaging an absurd number a year and having long since been an advocate of homemade laundry detergent, vanilla extract, brown sugar, sauces…and even health and beauty products, I scratched my head wondering why I hadn’t made my own sriracha yet, especially considering just how much I was spending on it plus all the preservatives in one red rooster bottle. So today, I present to you homemade sriracha, minus all the yucky stuff.
https://youtu.be/D0GQkLRzM_Y
- 1 lb sliced fresno (red jalapeño) peppers
- 10 cloves sliced garlic
- 2 c apple cider (or rice) vinegar
- 5 ts fish (or soy) sauce
- ½ c honey*
- Combine everything together, cover, and allow to sit overnight (or up to 3 days if you have the time/patience).
- Afterwards, pour everything into a pot and bring to a bubble and simmer for 10 minutes.
- Allow this to cool and blitz in a food processor as smooth as you can get it.
- Using a fine mesh strainer, push your pepper mixture through it (if need be, run it through the processor again). The goal here is to release all of the liquid and leave behind just the pulp/seeds.
- Take the liquid and simmer for about 10 minutes, just to reduce it a bit further naturally. You can skip this step if you’re using cornstarch/arrowroot/tapioca.
- Cool and bottle.
Time does not include inactive prep.
Live a spicy life!
Love,
Your Squishy Monster ^.~
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thank you for sharing this recipe as we cannot get siracha here
oh no!! DEATH in a bottle for me! XDDD ~more organic + basic made stuff is alot healthier. maybe u should market your stuff on the shelves under “the Squishy Monster” + have a little stuffed animal monster as logo? 8-]
Yay for homemade! This is the first time I’ve seen someone make their own sriracha -gotta pin it!
There is definitely a kind of masochistic addiction that we, hot food lovers, share… I sometimes crave mouth burning chili sauce or simply fresh chilies, I cannot even imagine having a mild delicate meal!
Your home-made sriracha sounds excellent.
At least there’s always homemade. I would shrivel up if I couldn’t get this spicy fix.
Thanks V! LOVED the unveiling, btw!!
right? great idea, Brain! =)
Girl after my own heart =)
Totally pinning this one Angie! It sounds fantastic! On last Wednesday’s blog I posted some pics of my grandson that I thought you’d like to see
I have a thing for spice so bookmarked
Wow, so simple.
Sweet and spicy, you know I’ll love it!
Can’t wait to try this out.
Have a blessed week.
<3 Paul
This is I feel a great alternative to traditional hot sauce Angie.Sweet and spicy! Kind of sexy and exciting! Thanks for sharing this recipe Angie.
Love.
Les.
Great recipe. Simple and delicious and none of that added stuff, thanks for sharing.
I too have an addiction for this lovely spicy sauce. Your recipe looks simple and easy to make, I shall bookmark it for when I run out of my delicious sauce.
My parents did that to me all the time as a kid. I liked the taste of spicy food but couldn’t handle it. So they told me either no more hot sauce or no going to drink milk when you burn your mouth.
Never understood the logic in that.
I have always wanted to make my own sriracha…thank you, Angie, for sharing the recipe.
I hope you do, it’s amazing!
No spicy? noooooo
Hooray!
Thanks for watching, Norma =)
I’m glad you enjoyed it, Les!
I hope you get to, it’s now my official-official favorite!
I’d say we’ve been in a relationship for 27 years now, HAHA
Oooh now you know I’ve got to see this!
Love Sriracha, but in smaller doses than you lol. I a pro making your own condiments, etc type of recipes, a great one.
I would bathe in it but I imagine the horrible burn, LOL
Spicy is definitely part of the flavour palette of the Caribbean. While I don’t go for flames in my mouth hot, a meal just doesn’t seem right without a bit of heat.
It doesn’t seem right to me either =)
Oh yes let the chile sauce flow! Lol:) What a great recipe. Thanks so much for sharing.
Of course, can’t keep the sexy spice to myself =)
Hi Angela, that look good. I love spicy food too. Thanks for sharing your recipe.
Love that I have more friends that enjoy spicy than not =)