Homemade Hot Sauce: Your New Favorite Sriracha-Inspired Recipe
Homemade hot sauce is a delightful project that can elevate the flavors of your favorite dishes. Try making your own hot sauce inspired by the tangy, garlicky taste of Sriracha. Using this recipe prepared by SSP, you'll create a creamy, all-purpose hot sauce perfect for sesame noodles, tacos, or even as a dip for fries and potato chips.
Ingredients:
- 1 lb. Red Fresno peppers or jalapenos (or mix of chiles such as Serrano, Poblano, Habanero)
- 1 cup whole garlic cloves, peeled (1 Tbsp. minced for optional substitution)
- 1/2 cup diced onion
- 2 Tbsp. of salt
- 1 1/2 cups distilled white vinegar
- 1 cup apple cider vinegar
- 1/4 cup sugar
Method
Prep and Marinate the Peppers:
1. Wash and Dry: Begin by washing and drying the peppers.
2. Cutting and Seeding: Ensure you're wearing gloves to avoid irritation. Halve the peppers and remove the cores and seeds for a milder sauce. Retain the ribs and seeds for more heat. A handy trick is to simply slice off the pepper flesh, leaving the core and seeds intact, making it easy to handle.
3. Marination: Transfer peppers, garlic (either whole or minced), and onions into a 2-quart non-reactive container. Add both types of vinegar, salt, and sugar. Stir well to combine and then refrigerate for 8 to 24 hours. Soaking helps to soften the chili skins and slightly pickle the garlic.
Cooking the Sauce:
1. Preparation: Move the pepper mixture to a pot. Set on medium-high heat and use a vent fan or open windows as vinegar fumes can be intense.
2. Simmering: Bring the mixture to a boil and then lower the heat to simmer. Cook covered for 30-40 minutes, stirring every 10 minutes. When peppers soften and the liquids thicken (after another 10 minutes uncovered), take off heat and let it cool down.
Pureeing and Storing:
1. Blending: Carefully transfer the mixture to a blender. Secure the lid, place a kitchen towel on top, and hold down the lid. Blend the mixture until smooth. If it's too thick, add a bit of water.
2. Storing: Transfer the smooth sauce to a squirt bottle or sterilized jars and store in the refrigerator for up to 1 month. For longer storage, it can also be frozen for up to 3 months.
Earlier, SSP shared a Golden State Gazpacho recipe.
