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Homemade: Sriracha-Style Hot Sauce

Huy Fong Foods uses only red ripe jalapenos for their hot sauces. I used a mix of ripe serrano, jalapeno and cayenne for my version, because that’s what I had ready in the garden, but any red ripe hot peppers can be used. The peppers get fermented for only four days, but that’s long enough to improve the flavor a bit. You might see some bubbling activity as the peppers ferment, but if you don’t see it, that’s o.k.

This sauce also gets briefly cooked after it has fermented, and then pureed in a blender. I chose to use an immersion blender, because its stainless steel parts would not absorb any of the hot flavor like a plastic blender jar might. This will make around 6 ounces of finished hot sauce. Refrigerated, it should keep for about a month.


Sriracha-Style Hot Sauce
adapted from this recipe [1]

12 oz red ripe hot peppers
2 garlic cloves, crushed and minced (I used a garlic press)
1-1/4 tsp salt
1 to 2 tbsp palm sugar (or 1 tbsp brown sugar)
1/4 cup white wine vinegar or cider vinegar
water, as needed

1. Wash peppers thoroughly and let drain. Remove stem from peppers, leaving the green ‘cap’. Coarsely chop.
2. Combine peppers, garlic, salt and sugar in food processor. Process until peppers are finely chopped into very small pieces.
3. Spoon pepper mixture into clean glass jar with tight fitting lid. Cover and let sit at room temperature for 4 days.
4. Put pepper mixture and vinegar in small saucepan. Bring to boil, then lower heat and simmer for 5 minutes.
5. Remove from the heat and let cool to room temperature. Transfer to a blender and puree for about 3 minute, until a smooth, orange-red mixture forms. Add small amount of water if necessary to puree. Alternately, an immersion blender may be used.
6. Set a fine-mesh strainer or sieve over a mixing bowl. With a spoon, press the cooled pepper mixture into the sides of the strainer to extract the juice and as much of the pulp as possible.
7. Taste, and adjust flavor by adding more sugar, salt or vinegar as needed.
8. Transfer contents to small, clean glass jar or bottle and refrigerate.

Servings: 36 (serving size 1 tsp)

Nutrition Facts
Nutrition (per serving): 6 calories, <1 calories from fat, <1g total fat, 0mg cholesterol, 81.8mg sodium, 34.1mg potassium, 1.4g carbohydrates, <1g fiber, <1g sugar, <1g protein, 2.1mg calcium, 0g saturated fat.