Master This Recipe, and You'll Never Fear a Srirachapocalypse Again

February 19, 2014 AT 3:33 PM
If you count yourself a sriracha fanatic, it's high time you tried making the rooster sauce at home. Not only are the results fantastic, but it's also a fun introduction to fermenting - think of it as a science project of sorts - and, you'll be set if the srirachapocalypse rears its ugly head once more. From Jet Tila Homemade Sriracha Notes Refrigerated sriracha will keep for up to 3 months. Ingredients3/4 pound red jalapeño peppers, stems removed, roughly chopped 1/4 pound red serrano peppers, stems removed, roughly chopped 1/2 pound green jalapeños, stems removed, roughly chopped 4 garlic cloves 1/4 cup granulated sugar 1/4 cup brown sugar 1-2 teaspoons salt 1/2 cup distilled white vinegar 1 teaspoon xanthan gum Directions Place peppers, garlic, sugars, and salt in a food processor, and pulse until roughly chopped. Transfer mixture to a clean container, cover, and let sit at room temperature. A mason jar with a loose-fitting lid or a clean bowl with plastic wrap will work. Fermentation should begin in about 2 days. When bubbles begin to form, stir your "mash" once or twice a day to combine and help settle. Continue until the mixture stops bubbling, about 6 to 8 days. Transfer the mash to a blender, add the vinegar, and puree until very smooth. Strain the sauce through a fine sieve. Add xanthan gum, and puree again until it's smooth and thick. Information Category Condiments/Sauces Yield About 2 cups print recipe