Home Made Sriracha In The BrewSmith Kitchen

 

A pile of hot red chilies

Enough chilies for 1kg of Sriracha

One of my favourite hot sauces is Sriracha – the garlicky, sweet stuff that goes well with almost anything. But just like any fresh food which is bottled and sits on a shelf for months, we can make it better at home. So I did.

This is a recipe loosely based on an earlier blog post – same ingredients, but all the measurements are different, and I ignored the procedure as well.

We acquired a couple kilos of fresh red chillies from Coles which were about to be thrown away. It’s good to have friends in the events industry!

Anyways, let’s get cooking. This one takes about 30 minutes to prepare, start to finish. You choose the recipe, big or small.

Ingredients for ~1kg of hot sauce

  • 20 cloves of garlic
  • 30 red chilies
  • 2 cups of vinegar (any type, it doesn’t matter much)
  • 2/3 cup sugar
  • 3 tablespoons salt
  • 1 TB oil (for frying)
  • A pair of rubber gloves (essential)

Ingredients for ~ 100g of hot sauce

  • 2 cloves of garlic
  • 3 red chilied
  • 1/3 cup vinegar
  • 1 TB sugar
  • 1 ts salt
  • a splash of oil
  • A pair of rubber gloves (Please! You deserve it)

Procedure:

  1. De-stem all the chilies and peel the garlic
  2. Pan fry them with the oil on a high heat until the chilies have charred spots
  3. Then add the vinegar, salt and sugar and simmer until the chilies are mostly soft. You don’t need to cook them to pulp, but they should be slightly soft and blendable.
  4. Blend! I used a stick mixer, but a food processor would be a lot nicer, and reduces chili splashing.
  5. That’s all! Tastes great fresh, but the flavours really come out after a day or two in the jar.

Add sugar/salt/vinegar to taste. This ratio is pretty balanced, but if you like it more vinegary, then do it!

Like it sweet? I won’t tell anybody.

 

Have you tried making any sriracha yourself? Have a better method? Post up your experience and some photos!

Happy BrewSmithing!

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