Known affectionately across the United States as 'rooster sauce', Huy Fong Foods' Sriracha Hot Chili Sauce has become one of the hottest flavor trends over the past few years - both literally AND figuratively. (This stuff is HOT!)
These days, you can find sriracha potato chips, sriracha-infused alcohol, even sriracha-flavored chapstick. But did you also know that you could make your very own sriracha at home?
Below is a tutorial on how to make the hottest condiment around! (And for more fun Vegan DIY cards, click here.)
Do-It-Yourself Sriracha Sauce
(Adapted From Leite's Culinaria)
MAKES ABOUT 2 CUPS
1 3/4 pounds red jalapeno peppers, stems removed and halved lengthwise
3 garlic cloves
2 tablespoons garlic powder (optional)
2 tablespoons granulated sugar, plus more as needed
1 tablespoon light brown sugar
1 tablespoon kosher salt, plus more as needed
1/2 cup distilled white vinegar, plus more as needed
Water, as needed
1) To make the sriracha, in the bowl of a food processor, combine the peppers, garlic, garlic powder, if desired, sugars, and salt. Pulse until a coarse purée forms. Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily. (It may get a little fizzy; that’s to be expected.)
2) After 1 week, pour the chile mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. Let the mixture cool, then purée in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, feel free to adjust the consistency with a small amount of water.
3) Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness you’ve been waiting a week to get. Adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, granulated sugar, or garlic powder to suit your taste. Transfer to a glass jar, close the lid tightly, and refrigerate for up to 6 months.