How to Make Your Own Sriracha at Home and Add Flavor to Any Dish 🔥
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In this video, I'm going to show you how to make your own delicious and spicy Sriracha hot sauce right in your own kitchen. This easy-to-follow recipe will allow you to customize the level of heat and flavor to your liking, and the end result is a hot sauce that will elevate any dish you add it to. Whether you're a hot sauce enthusiast or just looking to spice up your meals, this DIY Sriracha recipe is a must-try. So, join me in the kitchen and let's get cooking! Don't forget to like, comment, and subscribe to my channel for more tasty and easy-to-follow recipes.
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This original sauce from Si Racha in Thailand has become very famous all over the world for the version manufactured by Huy Fong Foods with green lid and rooster logo.
It is mildly spicy and sweet and sour that goes perfectly with many meals.
Lately it's hard to catch it, so it's an excellent idea to make it at home adjusting it much more to your tastes.
Ingredients:
Chili (7 units)
Garlic
Sugar
Salt
Rice vinegar
Instructions:
First remove the stem of the peppers, divide them lengthwise and remove the seeds, depending on how spicy you want it to be.
In my case I removed half the seeds (It was the perfect spice amount for me).
Peel about 7 to 10 cloves of garlic.
Then, in a processor add the chopped chili, the garlic, a tablespoon of salt, another of sugar and process until a paste remains.
Place the entire mixture in a glass jar and leave to ferment for about 7 days.
Then place together with half a cup of vinegar in the blender.
Then add to a pot passing through a strainer and stir until the sauce thickens. In the process incorporate a tablespoon of brown sugar, it can be a little more depending on how sweet you want it. Basically go testing and adjusting.
Once the desired consistency is achieved, we are ready to pack it in the jar you have, ideally one that is comfortable for later use.
Store refrigerated*
This is my first time doing it and I love it.
Next time I will include other types of chili, ginger and a longer fermentation. Everything in greater quantity, because it ends quickly.
You can always keep improving.
I hope you like it.