Hot Sauce (Sriracha)
Make your own Sriracha Sauce at home, Sriracha is officially America's favourite hot sauce.
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Amount Per Serving
Calories from Fat 36
% Daily Value *
Total Fat 4g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 0g
Total Carbohydrates 266g
Dietary Fiber 35g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 pounds jalapeño or Serrano peppers (98% of them should be red - this is all about colour)
- ¾ cup brown sugar
- 8 cloves garlic, roughly chopped
- 3 ½ teaspoons kosher salt ( or 1 ¾ teaspoons table salt)
- ½ teaspoon smoked paprika
- ⅔ cup distilled vinegar (or Cider Vinegar)
- 2 tablespoons honey or agave nectar
- Slice the tops off of your jalapeños.
- purée them in a food processor until smooth.
- Add in your brown sugar, salt, garlic and paprika.
- Purée until smooth.
- Place the purée in a jar or saleable container, loosely cover the top, then set aside and allow to sit for at least two days. When you see a few bubbles forming in the bottom of your jar, you're ready to go. You can let it sit for up to five days, but if you're impatient, two is enough.
- Add in your distilled vinegar, purée again, then press through a mesh sieve until you've squeezed all of the liquid out of the purée.
- Place the liquid in a sauce pot, bring to a boil, then reduce until slightly thickened, stirring frequently, for about 10 minutes.
- Place in a clean jar, seal and enjoy! This will keep well in the fridge for up to a week.
Simon Rochester http://www.simonrochester.co.uk/