Homemade Red Sriracha Sauce

[Joan]

Homemade Sriracha

1 3/4 lbs. red jalapeno peppers, stems removed and halved lengthwise
3 cloves garlic
2 TB. garlic powder, plus more as needed
2 TB. granulated sugar, plus more as needed
1 TB. kosher salt, plus more as needed
1 TB. light brown sugar
1/2 cup distilled white vinegar, plus more as needed
Water, as needed

1. In the bowl of a food processor, combine the peppers, garlic, garlic powder, granulated sugar, salt and brown sugar. Pulse until a coarse puree forms. Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily.
2. After 1 week, pour the chili mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. Let the mixture cook, then puree in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, feel free to adjust the consistency with a small amount of water.
3. Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness you've been waiting a week to get. Adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, granulated sugar or garlic powder to suit your taste. Transfer to a glass jar, seal and store in the refrigerator for up to 6 months.

 

[Brett-EDH]

View attachment 43681

Homemade Sriracha

1 3/4 lbs. red jalapeno peppers, stems removed and halved lengthwise
3 cloves garlic
2 TB. garlic powder, plus more as needed
2 TB. granulated sugar, plus more as needed
1 TB. kosher salt, plus more as needed
1 TB. light brown sugar
1/2 cup distilled white vinegar, plus more as needed
Water, as needed

1. In the bowl of a food processor, combine the peppers, garlic, garlic powder, granulated sugar, salt and brown sugar. Pulse until a coarse puree forms. Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily.
2. After 1 week, pour the chili mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. Let the mixture cook, then puree in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, feel free to adjust the consistency with a small amount of water.
3. Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness you've been waiting a week to get. Adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, granulated sugar or garlic powder to suit your taste. Transfer to a glass jar, seal and store in the refrigerator for up to 6 months.

if you like heat, IMO this has more flavor and heat than the final product, Sriracha:

Huy Fong 8.5 lb. Sambal Oelek Fresh Ground Chili Paste - 3/Case

Give your customers one taste of this Huy Fong 8.5 lb. Sambal Oelek fresh ground chili paste, and they're sure to become hooked on the pure chili, spicy taste it brings to your dishes! As the popularity of spicy dishes spreads, this full-bodied chili paste is an essential addition to your...

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it comes in smaller jars too. this stuff is great in soups, on sandwiches, an ingredient is bbq sauce and as a dipping sauce with soy sauce.

 

[Joan]

Thanks Brett, but I don't like heat. I posted the recipe for those here that do and might want to make their own Sriracha.

 

[Joan]

These are going to go on my Popcorn thread also. lol

Sriracha Salt

1/2 cup kosher salt
5 tsp. Sriracha

Line a baking sheet with parchment paper. In a bowl, mix the salt with the Sriracha. Spread the mixture out thinly on the baking sheet and allow it to dry slowly, uncovered, for a day or two, stirring once or twice.
OR
Preheat the oven to 350F. Spread the Sriracha salt out thinly on the baking sheet lined with parchment paper, put it in the oven and turn the heat off. Allow the salt to sit in the oven until completely dry, about 2 to 3 hours. Store in an airtight container at room temperature.


Sriracha Butter

1/2 cup (1 stick) unsalted butter, at room temperature
2 TB. Sriracha
1 clove garlic, minced
1 TB. chopped fresh flat-leaf parsley

1. Mix all ingredients, form into a log, refrigerate for at least 1 hour.
2. Slice like medallions. Will last up to 4 to 6 months in the freezer.

 

[Brett-EDH]

Line a baking sheet with parchment paper. In a bowl, mix the salt with the Sriracha. Spread the mixture out thinly on the baking sheet and allow it to dry slowly, uncovered, for a day or two, stirring once or twice.

should be a non-reactive baking sheet (silicone) or on parchment paper atop a baking sheet. the acid and salt in sriracha will damage a standard metal baking sheet.