Sriracha Sauce was originally created in a small coastal town in Thailand by the name of Si Racha. At its most basic, sriracha sauce is just a mixture of hot peppers, garlic, salt, sugar, and vinegar. However, Sriracha Sauce is much more than just the sum of its parts. In Thailand, sriracha sauce is frequently used as a dipping sauce, mostly for sea food. However, sriracha sauce has become popular around the world, and is now used as a standard hot sauce for any and all foods. There are a lot of different types of sriracha sauce available, but nothing beats a homemade sriracha sauce. Also, when making at home you can get creative and add additional ingredients to really make the flavor something special. For example, I often use either ginger, or basil, or lemongrass when making my sriracha. It is an amazing and versatile sauce.
The first step is to cut your chili peppers. You can cut them large or small at this stage, as they will be blended later anyway. Throw out the stems, but not the seeds. We will use the seeds during the fermenting or pickling process and strain them out later.
Add your cut peppers to a mason jar until it is a little more than half way full.
Next add your garlic to the mason jars, and then top it off with your vinegar. You will want to make sure that your vinegar covers the top of your peppers and garlic.
Set your jars in a cool dark place for about two weeks. Be sure to stir, swirl, shake, or mix your bottles once a day for the first few days, and then every two or three days thereafter. After two weeks your garlic and peppers kind of sink to the bottom of the jar.
When your peppers and garlic are ready, strain the vinegar out and place the peppers and garlic into your blender. Don't throw out the hot vinegar, you will add a few ounces to your blender to get things moving. Also, you can use the left over vinegar to pickle some eggs if you like spicy pickled eggs... hint, hint, to one of my future recipes.
As I mentioned earlier, I like to add lemongrass to my sriracha, as it adds an extra bit of zest to the flavor. But I sometimes add ginger or basil as well. If you don't want to anything, then skip this step.
Puree your peppers and garlic. At this point the blended peppers and garlic is commonly refereed to as "mash" or "sriracha mash".
Strain your mash into a cooking pot and use a spoon to really get all of the juices out. Your mash should be almost completely dry after you have strained all of the liquids out of it. You can discard the mash, or you can bottle it and save it for other recipes. I like to add a spoon full to my stir fries from time to time, or add back to your spicy vinegar for pickled eggs.
Bring your sriracha sauce to a boil as quickly as possible. Once it starts boiling, mix in your sugar and salt. Next turn your heat way down, cover and simmer for at least 15 - 20 minutes. Be sure to stir often, about every 3 - 5 minutes, to ensure that you don't burn your sriracha sauce.
Once your sriracha is finished cooking, pour it into a jar use it on everything. While the vinegar and salt act as natural preservatives, it is still a good idea to keep in the refrigerator.
16 ounce red fresno peppers
3.2 ounce sugar
1.6 ounce garlic
1.3 ounce salt
1.6 ounce lemongrass (optional)
Distilled vinegar as needed
Cooking Notes: Sriracha Sauce is a pretty great recipe as it is. However, there is one trick that can really separate your sriracha sauce from the rest. Add your favorite herb into the blender and make your sriracha sauce go from good to great. I like to use traditional Thai herbs that are commonly found in Thai cooking, such as basil, ginger, or lemongrass.