Have you been in a panic since Jessica mentioned the sriracha shortage in her post a couple weeks ago? Well I am here to say that you have nothing to worry about. Making your own sriracha is super easy and the resulting hot sauce tastes better than the bottle with the green top!
Yup, I said it. This homemade version is better than the original. And it only has seven easily identifiable ingredients as opposed to the “potassium sorbate, sodium bisulfite and xanthan gum” in the packaged rooster sauce.
As one of my favorite blogs (and the source of this delightful recipe) says:
Question: Who doesn’t love sriracha?
Answer: People who haven’t tried it yet.
1 1/2 pounds fresh red jalapeño peppers, stemmed, seeded, and roughly chopped
8 garlic cloves, peeled and smashed
1/3 cup apple cider vinegar
3 tablespoons tomato paste
3 tablespoons honey (or 1 large dried Medjool date, pitted)
2 tablespoons fish sauce
1 1/2 teaspoons kosher salt
Place all of the ingredients into a blender or a food processor and puree until smooth. Pour the puree into a medium saucepan and bring to a boil over high heat. As soon as it boils, reduce the heat to low and maintain a simmer for 5 to 10 minutes, stirring occasionally. Once the foam subsides, the sauce should be a vibrant red color, and you shouldn’t be able to detect any raw vegetable smell. Taste and adjust for seasoning if necessary. Transfer the sriracha to a jar and let cool. You can keep it in the fridge for up to a week.