Sriracha

Inspired by ChefSteps various videos on fluid gels and pureed sauces, I figured I'd try to make my own Sriracha. Going to ferment for 30 days.

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naithaddi

recipe! looks awesome!

fisher23

Nice! Really nice.

fisher23

Serious eats did some variations and has a recipe.

johnbonds

Buy a bunch of jalepenos. Grind in a meat grinder. Add a bit of salt. Grind a bit of garlic in there if you want as well. Ferment for 30 days (or less, or more). Add some rice vinegar. Let sit for another few weeks. Puree. Strain. Add salt/sugar/garlic to taste. Heat to a simmer (not a boil) to kill the yeast and remove some of the liquid. Add Xanthan gum (.1%) and blend. I usually then store some in a squeeze bottle and I can some to give to friends and preserve until needed.

johnbonds

Fermentation has basically stopped. Tomorrow or the next day I will pour in a bit of rice vinegar and post a few more pics. All the liquid has settled to the bottom with the bubbly pepper mash at the top forming a cake. No mold growth at all like I had in my last batch of green jalapeno sauce. I'll make sure to keep track of all the ratios of ingredients by weight and post them. Probably going to go a bit heavier on the garlic for this iteration.

johnbonds

Alrighty so here is the final recipe I came to after I finally got around to finishing this up.

1000g fermented jalapeno mash

35g raw garlic

25g salt

30g sugar

65g rice vinegar

1g xanthan gum

Usual step of combining the dry ingredients and slowly adding to a running blender containing the wet ingredients.

Bring to a low simmer for about 10 minutes. Very tasty. Time to make some fried chicken.

brian_martin2001

Let us know how them come out!, they've only got another week right? I'm in the process of something similar, but with ancho in 1 batch, and chipotle & moritas in another batch, no measurements, just a 3 percent salt water brine, and small scoop of lactobacillus and acetobacter blend per jar, plus whatever was on the skins of the peppers to begin with. Unfortunately, mine were only made last week, so they've got a bit to go.