Homemade Sriracha hot sauce

(Click on image for larger view.)

I am in love with this concept; this is my second batch of this spicy sauce made in my own kitchen.  I have used this as a "template" for another, Tabasco-style sauce as well; my consumers are stalking me for more (I'll elaborate on this in a future post), so I know things are progressing well.  Those who know me get my passion for spicy foods and sauces, so I have been enthralled by this mix of DIY foodstuffs and hot, spicy flavors which also utilizes the lactic fermentation process.

This is not my recipe; it is directly from The Sriracha Cookbook, 50 "Rooster Sauce" Recipes that pack a Punch by Randy Clemens.  He has chronicled the evolution of this Asian-style condiment championed and introduced by Huy Fong to Southern California and then to the world.  Plan ahead, and make a double (or triple!) batch, as this makes great gifts for all your heat-seeking friends!

If you find yourself as addicted to making hot sauces at home as I have become, feel free to use this as a base and experiment, using different peppers and herbs.

THE RECIPE

1 3/4# red jalapenos (Fresno chiles).  Stem these and quarter.
3 - 4 cloves garlic
2 T garlic powder
2 T granulated sugar
1 T kosher salt
1 T light brown sugar

1/2 cup distilled white vinegar
Water, as needed
**Regarding all ingredients from garlic to vinegar, have more on hand at the end of the process to adjust final product.**

Glass jar with metal lid

Add all ingredients except vinegar to food processor bowl; process into a coarse puree.  Pour into the glass jar and set on a counter with the lid sealed for one week.  Stir daily.

(Click on image for larger view.) Day 1 - much anticipation.

After 7 days, pour into small saucepan and add vinegar.  Slowly bring to a boil over medium heat.  Lower heat and simmer for 5 minutes.

(Click on image for larger view.)  Ready for final processing.

 Cool, then return mixture to food processor; blend for 2-3 minutes until a thick paste is formed.  Add water if necessary to cut viscosity.

Pass this paste through a fine - meshed sieve, pressing all the solids through with the back of a spoon or ladle.  Stir, taste and adjust any seasonings you deem necessary.  Store refrigerated for up to six months - if you don't run out before this.

**Bonus round**  If you want to, keep the lees (solid materials retained in the strainer) and spread out on a piece of foil, on a sheet pan, in a low oven.  Dry these, process in a spice grinder and retain for BBQ shrimp or dry rub base (again, coming up in future posts!)