How to cook sriracha
Products
Hot peppers (jalapeno, Tula, serrano, fresno chili or anniversary varieties) - 1 kilogram
Garlic - 1 head whole
Sugar (ideally brown) - 1/2 cup
Salt - 1.5 tablespoons
Vinegar 5% (apple cider can be used) - 5 tablespoons
How to make sriracha sauce
1. Wash and dry the pepper with a napkin.
2. Put on gloves on your hands so as not to burn your hands, cut off the stalk from each pepper.
3. Peel the garlic, trim the teeth from the rhizome.
4. Put pepper, garlic in a bowl, add 1.5 tablespoons of salt and half a glass of sugar.
5. Using a blender, grind all the ingredients into a puree.
6. Pour the mixture into a 3-liter jar to leave room for fermentation products that will increase the volume of the mixture.
7. Place the lid on the jar loosely.
8. Remove the jar in a dark place, store at room temperature for 10 days: after 1 day, bubbles will appear, indicating the beginning of the fermentation process.
9. After 7 days, on the 8th, add 2 tablespoons of vinegar; on the 8th another 2 tablespoons of vinegar, on the 9th the remaining spoonful of vinegar. In this case, the sauce does not need to be stirred - the vinegar will disperse by itself.
10. On the 10th day, grind the sauce with a blender.
11. Grinding through a sieve, pass the sriracha mixture into a cauldron or thick-walled saucepan.
12. Put the saucepan on a low heat and boil the sauce to the desired thickness - ideally, the consistency of dense ketchup should be obtained.
13. Sterilize jars and lids.
14. Pour sriracha into jars, twist and cool - after 10 days the sauce will be completely ready.
Store sriracha sauce at room temperature.
Fusofacts
- Sriracha is a Thai sauce named after the village where it was invented by the local housewife, Si Racha. As she gained fame, the woman who invented the sauce sold the manufacturing rights to a large Thai company. Since then, the sauce has gradually conquered the hearts of culinary experts around the world. Parallel to this, a similar sauce was invented in the United States, and as soon as the similarity became clear, both sauces were united by the original name. However, opinions about who the true creator of the sauce are still differ, and in 2015 they even shot a documentary about the origin of the sauce.- When processing pepper, due to its sharpness, you can burn your hand or get irritated. Therefore, it is recommended to use disposable plastic gloves.
- In the original, hot sorts of hot peppers are used for cooking sriracha sauce. However, due to the taste preferences of Russians, varieties with a moderately spicy taste are indicated in the given recipe.
- To speed up the preparation of sriracha, you can cut out the seeds (they are needed mainly for fermentation) and immediately boil the mixture to the consistency of a sauce. But the original taste and sourness will disappear.
- Sriracha sauce, subject to high-quality sterilization of cans, can be stored for up to 1 year, but it is not recommended to store an open can of sriracha for more than 1 week. - The sauce, in addition to the classic serving with meat and fish, is great for brightening juices, hard cheeses, jamon, smoked meats and vegetable stews.
- If it turns out that the hot pepper is too hot, you can replace up to half of its part with bell pepper. If the final product is too spicy, you can mix the sauce with mayonnaise or sour cream to taste. The brown sugar in the recipe can be replaced with regular sugar, or you can use palm sugar. The color of the finished sauce directly depends on the color of the peppers used.
- Sriracha sauce can replace any of the more famous Tabasco sauces, shit, adjiku, satsebeli... Like its brethren, due to the severity of sriracha, it cheers up, cures hangovers and invigorates with colds.