T
trem0lo
yes there is only one original sriracha. the rooster bottle.
like thai ketchup it is.
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yes there is only one original sriracha. the rooster bottle.
like thai ketchup it is.
Mmmm. Sriracha on bacon ice cream !!!!
S
SeaMaiden
Mmmm. Sriracha on bacon ice cream !!!!
K, I'm channeling my grandmother when I say, "Oh! Come on!"
How about some Tiger Sauce? I actually find it to be waaayy too sweet.
<cough>Tabasco</cough>
InstantKarma
Member
Gotta love the cock sauce. There was a pizza place in Mammoth that kept it on the table, it's awesome on cheese pizza.
T
toughmudderdave
That hot sauce I made from our cascabellas is pretty bitchin' darlin...
daves insanity sauce special reserve.
Wish you were all here for a taste of my habanero special sauce.
14 fresh habaneros (grown organically in the sun)
half cup white balsamic vinegar
1 teaspoon sea salt
tablespoon honey
Blend it all together in the Osterizer or whatever... put it in a jar and keep refrigerated. Mine is used up within a week or so and seems to stay fresh at least that long...
14 fresh habaneros (grown organically in the sun)
half cup white balsamic vinegar
1 teaspoon sea salt
tablespoon honey
Blend it all together in the Osterizer or whatever... put it in a jar and keep refrigerated. Mine is used up within a week or so and seems to stay fresh at least that long...
Love the Red Rooster sauce, as it is called here. Always have a bottle around.
The Mae Ploy already mentioned is also a staple in our kitchen along with Sambal and Chili Garlic sauces.
Another staple we keep on hand is ABC sauce or Kecap Manis.
And of course you need a good fish sauce.
I prefer Three Crabs brand.
I always keep some tamarind paste handy, too.
The Mae Ploy already mentioned is also a staple in our kitchen along with Sambal and Chili Garlic sauces.
Another staple we keep on hand is ABC sauce or Kecap Manis.
And of course you need a good fish sauce.
I prefer Three Crabs brand.
I always keep some tamarind paste handy, too.
That sounds good, Payaso.
I like the idea of using the white balsamic.
Think im going to try making this with some of the Thai chilies and cayenne peppers I have growing outside .
I like the idea of using the white balsamic.
Think im going to try making this with some of the Thai chilies and cayenne peppers I have growing outside .
Wish you were all here for a taste of my habanero special sauce.
14 fresh habaneros (grown organically in the sun)
half cup white balsamic vinegar
1 teaspoon sea salt
tablespoon honey
Blend it all together in the Osterizer or whatever... put it in a jar and keep refrigerated. Mine is used up within a week or so and seems to stay fresh at least that long...
TURBD
Member
From Sammy j's? My buddy bought a bottle and had to sign a waiver for that shit. Dipping the tip of a toothpick in was almost too much.
Was awesome when his sisters big biker boyfriend came over and we were talking about it. He wanted a taste so we got a toothpick out and he was like fuck that. Stuck his finger on top of the bottle and flipped it so he had a dime sized glob on his finger. We were all telling him no. Like seriously don't do it. He did and pretty much died for a hour. Gasping for air and choking. It was awesome. The cocky sob.
Sriracha Ice Cream Sandwiches(?!) of the Day
Do it yourself: Dallas-based food bloggers The Glut Life break 'em down.
Best part? There's at least 1/4 cup of Da Sauce in da batter.
braincancer
Member
Homemade Sriracha
Homemade Sriracha
http://www.reclaimingprovincial.com/2012/09/30/homemade-sriracha/
http://www.reclaimingprovincial.com/wp-content/uploads/2012/09/homemade-sriracha.jpg
If I had to sum this post up in two words, those words would be “F#@% YES.”
Sorry, that’s a bit of an aggressive way to start off a post! But seriously, can you blame me? I have been obsessing over making this stuff for nearly eight months, ever since Joshua Bousel detailed his experiments with homemade Sriracha on Serious Eats. I planned my entire garden around it, sacrificing what would have been a variety of peppers to grow only jalapeños. And then I waited, and waited, and WAITED for those darn peppers to turn from green to red. Being an impatient person, I also spent my Saturday mornings elbow-deep in Half Pint Farm’s hot pepper bin at the market, collecting every last red jalapeño I could find. It was on one of these days that Spencer of HPF suggested that red serranos might also work well, so I started buying up those too. (A great suggestion, it turns out, as a little more research led me to the fact that serranos were once the pepper from which Sriracha was made, until the company deemed them too difficult to harvest [or perhaps too costly] and switched to red jalapeños.)
http://www.reclaimingprovincial.com/wp-content/uploads/2012/09/peppers.jpg
After a couple weeks, I finally had enough peppers to start my first batch. I chopped them all up in my food processor. I endured an epic coughing/sneezing/eye-watering fit as I cleaned said food processor. I tended to the mash for about 5 days, until the fermentation stopped. Then I puréed it, strained it, cooked it down, tasted it, and WHOA, was it spicy!
In a side-by-side comparison, the differences between the two sauces are quite clear. Huy Fong’s is darker in color, with an almost earthy flavor and a heat that hangs back for a minute before it kicks you in the teeth. The homemade Sriracha is brighter in both color and flavor, with a heat that hits immediately and burns hotter and longer. I believe the difference in heat intensity is due mainly to the serrano peppers, as I used a fairly even mix for the batch. As for the earthy taste, I don’t exactly miss it in the homemade version, but I am curious why it’s not there. Perhaps Huy Fong’s version undergoes a longer fermentation, or there’s a sweetener with a richer flavor added in at some point (i.e., molasses, barley malt syrup, or brown rice syrup). Regardless, I love this homemade version. I really enjoy watching other people try it for the first time, as I know they aren’t expecting it to pack such a punch. Also, I’m pretty sure this stuff completely cured me of whatever illness I was coming down with last week. I woke up one morning feeling a little tired, and then within an hour was shivering, sniffling, battling exhaustion, and sensing the beginnings of a sore throat. I made myself a garlic omelette (yes, that’s as scary as it sounds) and dipped every single piece of it in homemade Sriracha. By the time I was done, my mouth was numb, I was sweating profusely, and I was feeling CRAZY (like tweaking-out-on-capsaicin-triggered-pain-endorphines crazy). I still didn’t feel that great for the rest of the day, but I woke up the next morning and felt pretty much fine. The next day, I felt even better. I couldn’t believe it. I was definitely getting sick, and then my symptoms just disappeared. Freaking awesome.
So, why make your own Sriracha? I realize that the DIY process just might not appeal to some, especially when you can go and buy a perfectly delicious bottle of the stuff pretty much anywhere these days. It’s certainly not any cheaper (unless you grow the peppers and garlic yourself). And it requires attention and patience. But if you read the title of this post and said, “oh hell yes!” without a second thought, then I probably don’t even need to explain why doing this is awesome. You can experiment with ingredients. You can control the consistency of the sauce. You get to make your entire kitchen/pantry reek of spicy, fermenting peppers. And when you’re done, you get to say to people, “that’s right, I MADE Sriracha.”
(Side note: I’d like to thank my mom for letting me borrow her tiny antique rooster, which belonged to the mother of a close friend. [Hi Andrea!] When I first asked to borrow it this past week, right before she and my dad left me alone to house sit for a few days, she flat out refused. I already knew that this thing had to be part of the pictures, so I decided I’d just have to steal it and deal with the repercussions. But then I asked her once more over the phone, and she replied, “I thought about it, and you can borrow it.” She followed that with, “However, you might think what I’m about to say is crazy, but you need to do this if you want to take it. Go to the back room. Get a jewelery box. Put the rooster in the box. Put a rubber band around the box. Put the box in your purse. When you’re done with the pictures, do the exact same thing. DO NOT LOSE IT.” Thanks again, Mom. I’m pleased to have avoided antique theft, and incurring The Wrath of Helen.)
Homemade Sriracha
(adapted from Joshua Bousel’s recipe on Serious Eats; original recipe from The Sriracha Cookbook)
yield: 1 1/2 cups
Place peppers, garlic, sugar, and salt in your food processor and pulse until finely chopped. (Alternatively, if you don’t have a food processor, you could finely chop the peppers and garlic by hand, then mix in the sugar and salt.)
Transfer mixture to a clean jar, then cover and let sit at room temperature. (I put the mash in a mason jar with the lid screwed on very loosely. You want to give your mixture a little breathing room, so don’t screw the top on too tight. Alternatively, you could forgo the jar/lid combo and just use a bowl and plastic wrap.) Store in a dark, dry place.
Check the jar every day for fermentation. (This should begin after 2–3 days.) Once you begin to see bubbles/liquid-y magic at the bottom of the jar, fermentation has begun! (For me, this began after 2 days.) Stir contents each day, until the contents of the jar are no longer rising in volume from the fermentation. (My mash hit this point after 3 days.)
Transfer mash to your food processor/blend, add vinegar, and purée until completely smooth. (To get the mixture really smooth, I let my food processor run for about 10 minutes straight.) Pour mixture through a fine mesh sieve into a heavy saucepan, stirring and mashing it through the sieve until you’ve gotten every last bit of spicy goodness through. When you’ve finished, only seed and large chili chunks should remain in the sieve.
Bring the mixture to a boil, then reduce heat and let simmer for 5–10 minutes, or until you’ve achieved a desirable consistency. (I let mine go until the sauce began to “spit” a little.) Transfer to a clean, airtight container and store in the refrigerator for up to six months.
(If you know a lot of Sriracha addicts, make as much of this stuff as you possibly can! I’ve already done three batches, and I’m trying to get in one more before the red jalapeños and serranos disappear from the market. Or just make a quadruple batch and keep it all for yourself. I totally understand.)
Homemade Sriracha
http://www.reclaimingprovincial.com/2012/09/30/homemade-sriracha/
http://www.reclaimingprovincial.com/wp-content/uploads/2012/09/homemade-sriracha.jpg
If I had to sum this post up in two words, those words would be “F#@% YES.”
Sorry, that’s a bit of an aggressive way to start off a post! But seriously, can you blame me? I have been obsessing over making this stuff for nearly eight months, ever since Joshua Bousel detailed his experiments with homemade Sriracha on Serious Eats. I planned my entire garden around it, sacrificing what would have been a variety of peppers to grow only jalapeños. And then I waited, and waited, and WAITED for those darn peppers to turn from green to red. Being an impatient person, I also spent my Saturday mornings elbow-deep in Half Pint Farm’s hot pepper bin at the market, collecting every last red jalapeño I could find. It was on one of these days that Spencer of HPF suggested that red serranos might also work well, so I started buying up those too. (A great suggestion, it turns out, as a little more research led me to the fact that serranos were once the pepper from which Sriracha was made, until the company deemed them too difficult to harvest [or perhaps too costly] and switched to red jalapeños.)
http://www.reclaimingprovincial.com/wp-content/uploads/2012/09/peppers.jpg
After a couple weeks, I finally had enough peppers to start my first batch. I chopped them all up in my food processor. I endured an epic coughing/sneezing/eye-watering fit as I cleaned said food processor. I tended to the mash for about 5 days, until the fermentation stopped. Then I puréed it, strained it, cooked it down, tasted it, and WHOA, was it spicy!
In a side-by-side comparison, the differences between the two sauces are quite clear. Huy Fong’s is darker in color, with an almost earthy flavor and a heat that hangs back for a minute before it kicks you in the teeth. The homemade Sriracha is brighter in both color and flavor, with a heat that hits immediately and burns hotter and longer. I believe the difference in heat intensity is due mainly to the serrano peppers, as I used a fairly even mix for the batch. As for the earthy taste, I don’t exactly miss it in the homemade version, but I am curious why it’s not there. Perhaps Huy Fong’s version undergoes a longer fermentation, or there’s a sweetener with a richer flavor added in at some point (i.e., molasses, barley malt syrup, or brown rice syrup). Regardless, I love this homemade version. I really enjoy watching other people try it for the first time, as I know they aren’t expecting it to pack such a punch. Also, I’m pretty sure this stuff completely cured me of whatever illness I was coming down with last week. I woke up one morning feeling a little tired, and then within an hour was shivering, sniffling, battling exhaustion, and sensing the beginnings of a sore throat. I made myself a garlic omelette (yes, that’s as scary as it sounds) and dipped every single piece of it in homemade Sriracha. By the time I was done, my mouth was numb, I was sweating profusely, and I was feeling CRAZY (like tweaking-out-on-capsaicin-triggered-pain-endorphines crazy). I still didn’t feel that great for the rest of the day, but I woke up the next morning and felt pretty much fine. The next day, I felt even better. I couldn’t believe it. I was definitely getting sick, and then my symptoms just disappeared. Freaking awesome.
So, why make your own Sriracha? I realize that the DIY process just might not appeal to some, especially when you can go and buy a perfectly delicious bottle of the stuff pretty much anywhere these days. It’s certainly not any cheaper (unless you grow the peppers and garlic yourself). And it requires attention and patience. But if you read the title of this post and said, “oh hell yes!” without a second thought, then I probably don’t even need to explain why doing this is awesome. You can experiment with ingredients. You can control the consistency of the sauce. You get to make your entire kitchen/pantry reek of spicy, fermenting peppers. And when you’re done, you get to say to people, “that’s right, I MADE Sriracha.”
(Side note: I’d like to thank my mom for letting me borrow her tiny antique rooster, which belonged to the mother of a close friend. [Hi Andrea!] When I first asked to borrow it this past week, right before she and my dad left me alone to house sit for a few days, she flat out refused. I already knew that this thing had to be part of the pictures, so I decided I’d just have to steal it and deal with the repercussions. But then I asked her once more over the phone, and she replied, “I thought about it, and you can borrow it.” She followed that with, “However, you might think what I’m about to say is crazy, but you need to do this if you want to take it. Go to the back room. Get a jewelery box. Put the rooster in the box. Put a rubber band around the box. Put the box in your purse. When you’re done with the pictures, do the exact same thing. DO NOT LOSE IT.” Thanks again, Mom. I’m pleased to have avoided antique theft, and incurring The Wrath of Helen.)
Homemade Sriracha
(adapted from Joshua Bousel’s recipe on Serious Eats; original recipe from The Sriracha Cookbook)
yield: 1 1/2 cups
- 1 1/2 lbs of red jalalpeños and red serranos, stems snipped off, leaving green tops intact (Adjust the ratio based on how spicy you’d like the final product to be. I did a 1:1 ratio, and it was quite a bit hotter than Huy Fong’s. The more serranos you use, the spicier the sauce will be.)
- 6 cloves of garlic, peeled
- 4 tbsp light brown sugar
- 1 tbsp Kosher salt
- 1/2 cup of distilled white vinegar
Place peppers, garlic, sugar, and salt in your food processor and pulse until finely chopped. (Alternatively, if you don’t have a food processor, you could finely chop the peppers and garlic by hand, then mix in the sugar and salt.)
Transfer mixture to a clean jar, then cover and let sit at room temperature. (I put the mash in a mason jar with the lid screwed on very loosely. You want to give your mixture a little breathing room, so don’t screw the top on too tight. Alternatively, you could forgo the jar/lid combo and just use a bowl and plastic wrap.) Store in a dark, dry place.
Check the jar every day for fermentation. (This should begin after 2–3 days.) Once you begin to see bubbles/liquid-y magic at the bottom of the jar, fermentation has begun! (For me, this began after 2 days.) Stir contents each day, until the contents of the jar are no longer rising in volume from the fermentation. (My mash hit this point after 3 days.)
Transfer mash to your food processor/blend, add vinegar, and purée until completely smooth. (To get the mixture really smooth, I let my food processor run for about 10 minutes straight.) Pour mixture through a fine mesh sieve into a heavy saucepan, stirring and mashing it through the sieve until you’ve gotten every last bit of spicy goodness through. When you’ve finished, only seed and large chili chunks should remain in the sieve.
Bring the mixture to a boil, then reduce heat and let simmer for 5–10 minutes, or until you’ve achieved a desirable consistency. (I let mine go until the sauce began to “spit” a little.) Transfer to a clean, airtight container and store in the refrigerator for up to six months.
(If you know a lot of Sriracha addicts, make as much of this stuff as you possibly can! I’ve already done three batches, and I’m trying to get in one more before the red jalapeños and serranos disappear from the market. Or just make a quadruple batch and keep it all for yourself. I totally understand.)
S
SeaMaiden
Oh my God, are these your photographs? Right now your hot sauce is far more visually appealing to me than anything else, I haven't taken a moment to read a thing you've written! I apologize for that, but your photographs are quite beautiful, whether it's your sauce or not.
cool i wanna try an make some . got jalapenos growing all year long here .need seranos as i dont got them. b huts and cherry and scotch bonnett and jalapenos.
Thanks, braincancer. I've got a bunch of jal's in the freezer (I always let mine go red) and I was wondering what I should do with them. Gotta make sure I save enough for poppers, though.
I've got some serranos plus some assorted other hot reds in the freezer, too, but right now I'm thinking I'll just go with jal's to form a baseline idea. It was a hot, dry summer so my peppers are packing some heat this year.
I've got some serranos plus some assorted other hot reds in the freezer, too, but right now I'm thinking I'll just go with jal's to form a baseline idea. It was a hot, dry summer so my peppers are packing some heat this year.
i love sriracha, i call it cock sauce. ill be all like " hey you got any cock sauce?" i think i like to see the looks on peoples faces.
got the peppers already. seedlings growing now from this years harvest.my neighbor my inspiration for kicking it up a notch has finally admitted he cant eat every hot pepper. he is ok with evrything but the b huts. i shut him up. i got a bunch of b huts in vinegar i might later make into sauce.
JoJo's Sriracha: Bringing More Hot Pepper Flavor To The Party
"Food is naturally different. So, I just really want to honor that variety and let the chili peppers do the talking."
Meet Jolene Collins, the founder and artisan behind Jojo's Sriracha in Brooklyn, NY. Jolene is obsessed with sriracha. She discovered the chili sauce at age 15, when, in a hunger frenzy, she coated her tuna sandwich and potato chips with the unfamiliar condiment. When she recounts the story, you can see she remembers it as if time stopped. It was a moment she'll never forget. A moment that maybe, just maybe, foreshadowed her destiny.
http://vimeo.com/53067187 great video
"Food is naturally different. So, I just really want to honor that variety and let the chili peppers do the talking."
Meet Jolene Collins, the founder and artisan behind Jojo's Sriracha in Brooklyn, NY. Jolene is obsessed with sriracha. She discovered the chili sauce at age 15, when, in a hunger frenzy, she coated her tuna sandwich and potato chips with the unfamiliar condiment. When she recounts the story, you can see she remembers it as if time stopped. It was a moment she'll never forget. A moment that maybe, just maybe, foreshadowed her destiny.
http://vimeo.com/53067187 great video
