My family loves Sriracha Sauce. Truthfully, I didn’t use it much. But, I thought it might make a good gift idea and decided to research on how to make my own. The original sauce has a fermentation process that I decided to forgo on this round but would like to try in the future. I decided to try a simple recipe that I could make quickly and then can it for shelf storage.
Sriracha Sauce Recipe:
Makes 5 1/2 pint jars
- 1 lb. of Fresno Chilies coarsely chopped, cut off woody part of stem but leave the green part. ( for more heat, leave seeds in.)
- 1 head of Garlic ( 10 average cloves ), peeled
- 2 teaspoons of Sea Salt or Kosher Salt
- 1 cup of White Vinegar
- 1 cup of Apple Cider Vinegar
- 3 Tablespoons of Honey
Combine all of the above but the honey into a sauce pan. Simmer for 20 – 30 minutes to soften the garlic and peppers.
Add honey, remove from heat and let cool.
Pour enough of the cooled pepper combination to fill your blender half way. (Remember that blended hot liquids is dangerous and can erupt into your kitchen and onto you.) Start your blender on slow and then increase speed. Blend until smooth. My Vitamix makes quick work of this but yours may make take a few minutes.
Pour into jars. Must be refrigerated.
Total time – 40 minutes
To keep up to a year, I chose to can mine. Use a traditional water bath process for 10 minutes. Here in high altitude, I added 5 minutes. Please refer to professional websites on canning.
Why keep the green part of the chili – It adds a nice floral note to the sauce!
I used all organic products.
This fresh version vs the fermented does not have the depth of flavor but it is super good!
For a spicier version, use hotter peppers or a combo of different kinds of peppers.
P.S. For Sriracha Salt Recipe click here.