Yup, I went there…I made homemade Sriracha that you will want to put on ALL of the things. I will be the first to admit it that I have a hot sauce addiction. I currently have 10 hot sauces hanging out in my fridge, and I welcome anyone that wants to share their favorites with me.
My current favorite hot sauces are Cholula and Gringo Bandito, but I have a large place in my heart for the almighty Sriracha. I mean Sriracha is like the Lady Gaga of hot sauces, and all of the other hot sauces are just trying to make their own way, but they keep on getting compared to Lady Gaga.
Cholula has been on the top since day one of my hot sauce love, I fell in love with Gringo Bandito when we were living in San Diego, and Sriracha snuck in when we were living in Seattle. Seattle has a decent sized Vietnamese population where you will find some of the best pho of your life. I had no idea what a pho (pronounced: fuh) was or what a Sriracha (pronounced: see-ROTCH-ah) was until my first Vietnamese experience and there was no turning back. Just recently I noticed that Sriracha has a bunch of preservatives in it, and that doesn’t make me super excited. I am not going to stop eating it, I just thought that it would be fun to see if I could make my own without all of the mystery ingredients in it. I also know that my homemade version will not last months in my fridge, but I don’t expect it to be around that long to go bad. Below is the secret to my hot sauce madness…enjoy and I can’t wait to hear what you think!
- 1.5 Cups Fresno Peppers or Red Jalapeno Peppers, stemmed, seeded, and roughly chopped (Wear gloves when chopping and set seeds aside)
- 4 Fat Cloves of Garlic
- 1/2 Cup Sweet Onion, roughly chopped
- 1 Tsp. Ghee/Vegetable Oil
- 1 15 Ounce Can of Tomato Sauce
- 1 TBS Tamari
- 3 TBS Rice Vinegar
- 2 TBS Honey
- Remove the stems and chop the peppers removing most of the seeds. Set the seeds aside. Use your rubber gloves for this whole process…I learned the hard way 🙂
- Add the chopped peppers to the bowl of a food processor/blender fitted with a regular blade and process for a few seconds until they are finely minced, then scrape into a bowl.
- Add the chopped garlic and onion to the food processor and also process until finely minced.
- Add the ghee to a sauté pan on medium high heat and add the garlic and onion and cook for about 1-2 minutes or just until fragrant, stirring so they don’t burn.
- Add the chilies and the tomato sauce, some seeds (go light on the seeds, you can always add more) bring to a simmer, and then lower the heat.
- Add the tamari, rice vinegar and mix well.
- Bring to a boil and simmer for about 5 minutes, then remove from the heat and let cool completely.
- As the sauce is cooling stir in the honey.
- Transfer the sauce to a blender and blend until the sauce is smooth and the pepper seeds and skins have been completely incorporated. Make sure your space is well ventilated when you are doing this…just sayin’.
- Taste the sauce and add more honey, tamari, vinegar and seeds to taste. If the sauce seems extra thick add a teaspoon or two of water to loosen it. Blend again then pour into a sterilized jar or container.
- Refrigerate for up to 1 month.
Boom! Homemade Sriracha!
I have been putting this sauce on everything and I am already gearing up to make my second batch. Now I just need to figure out if I can can this stuff so that I can enjoy it throughout the winter