If you’re a foodie, a hipster, a swankster, a fashionista, or even a wankster, I’m sure you have at least heard of Sriracha Sauce, if not eaten it. Some people call it “Rooster Sauce”, some even call it “Chinese Ketchup”. If you are one of the few who hasn’t tried this “King of Kondiments”, beware; it’s extremely addicting. This stuff is made in massive quantities in California by a company called Huy Fong Foods. It was created in 1980 by a Chinese-Vietnamese guy name David Tran. They receive 30 tractor trailer loads of red chili peppers every day and start the process of washing, grinding, and aging the mash in giant blue barrels. Later the mixture gets a dose of garlic, sugar, and vinegar and is cooked and pureed before bottling in that all too familiar bottle with the Rooster and the Green Squirt Cap.
Most, if not all of you reading this blog know how I feel about the “Big Batch Boys” of food products. I believe that anything they can make, I can make better. And if I can make it, so can you. Hence the name, Steve From Scratch. Besides, who needs all of those chemicals, preservatives, flavor enhancers, and other hard to pronounce things in their food. Food should be simple but elegant, just like me! So enough rambling, lets get to it. From what I’ve seen on the internet and television video sources and documentaries, this stuff can be made 2 ways, fermented, or unfermented. We will make them both because they are both so simple you wont believe you haven’t tried it before. The first thing you need is your chilies. Huy Fong makes their signature sauce from Red Jalapenos. I like to use Red Fresno Peppers.
Take the pan off of the heat and let the mixture cool. Put the cooled pepper mixture in a food processor or blender and pulse until it is fairly smooth but not liquefied. You want a slightly chunky consistency. Add a little more water to the mix if you think it’s too thick.
Discard this mess carefully. I usually press and scrape mine 2-3 times in small batches.
Store your sauce in a clean, sanitized, and airtight jar or container. Keep this in the refrigerator and it is good for 6 weeks, if you don’t use it all by then.
Transfer this mixture into a clean, sanitized jar with a lid and let sit on your counter or wherever you want to put it so that you don’t forget it and end up with some type of all natural gas bomb / personal protection spray. Let it sit there for 7 days to ferment.
and the mash will start to grow in volume. This is a good thing.
After 7 days pour the mixture into a blender and add the vinegar. Puree until smooth. Place a strainer over a medium sized sauce pan and pour the pepper puree into the strainer. Use a rubber spatula or the back of a metal spoon to press the mixture thru the strainer. Keep pressing and scraping until you are left with a thick mass of pepper seeds and solids in the strainer. Discard this mess carefully. I usually press and scrape mine 2-3 times in small batches.
Once you have pressed all of the mashed peppers and garlic, bring the mixture to a boil.
Reduce the heat to medium low and simmer for 10 minutes, until the sauce clings to a wooden spoon.
Take the pan off the heat and let the sauce cool.
Pour this batch of sauce into clean, sanitized bottle or jars, airtight, and keep this one in the refrigerator as well. This type will last in your refrigerator for up to 6 months, although I doubt you will be able to keep it in there that long.
Try and see. I bet you will find yourself reaching for the jar and putting it on all kinds of foods. Let me know. Thanks for looking, now get cooking!