2 years ago
danidee
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Vegan DIY: Make Your Own Sriracha Hot Chili Sauce
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

INGREDIENTS:
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
DIRECTIONS:
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.
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4 comments
One of my favorite hot sauce. Not too spicy with the just the right of amount of sweet.
@AvocadoLove What do you like to put yours on? I like sriracha on my tater tots, but I've got a friend who puts it on his pizza!
This would actually be the perfect gift for my vegan best friend (as opposed to my carnivore best friends ahhahaha)
@Nisfit I feel like a lot of my vegan friends have a stronger affinity with sriracha than my 'omnivore' friends. I don't know why, but it's true!