Homemade Sriracha recipe (optional lacto fermentation)

So far you have probably heard a Sriracha sauce (or even tried). This famous chili sauce has risen to shops and even restaurants everywhere. It is surprisingly easy to prepare, add nice kicks of food, and you can even go to achieve added probiotics!

The original sauce was made with red chili in Racha, Thailand. Vietnamese immigrant David Tran designed his own version and launched the Huy Fong Sriracha, named after him brought to America. Made with Thai chili peppers, it has been a growing trend since the 80s, but really came in fashion in recent decades.

What is Sriracha?

This once blurred spice (at least in the United States) has gained a rise in meteoric popularity in recent decades. In 2010, it was named “the ingredient of the year” and is a popular spice that appears in restaurant menus and snacks everywhere.

Huy Fong is considered the original Sriracha sauce (nicknamed “rooster sauce”), although many other brands have opened since then. This spice is dedicated to entire websites, cookbooks and fan clubs. Although they discuss the best brands and recipes, I would rather do my own!

One advantage of pre-made Sriracha sauce is that in practice it never gets bad. And like ketchup, it is very versatile. Unfortunately, like ketchup, Sriracha contains quite a bit of purified sugar and a few preservatives that allow it to be long.

Homemade Sriracha sauce recipe

Like most things, homemade hot sauce is healthier than purchased store. The Sriracha process is much easier than you think!

This recipe has inspired the famous flower sauce, but you can optionally visit the one that extends the shelf life. Fermentation also increases vitamins, which preserve food naturally. You often also find other vegetables that are also on my worktop.

Sriracha recipe secret ingredient: fish sauce

The only ingredient you may not have is a fish sauce, but I encouraged you to grab a bottle before doing this. This unusual sauce gives Sriracha a taste depth and is a great addition to many other recipes.

My favorite brand is Red Boat Fish sauce. It also tastes good for a lot of recipes, especially with all Asian themes. If you do not have or do not really like fish sauce, you can use the same parts of the belief and coconut amino.

This is how you can make your own Sriracha sauce recipe!

Lacto-fermented sriracha recipe

Delicious spicy Sriracha recipe without sophisticated sweeteners (and sweeteners' freedom alternative) and added an optional visit that extends shelf life and improves the nutrition profile.

• Cut the tops of the peppers and peel the seeds and membranes.

• Peppa peppers and fresh garlic.

• Put the peppers, garlic, salt, vinegar, fish sauce and coconut amino in a large cooking device.

• Add tomato paste and raw honey and puree the solids.

• Move to a small saucepan and bring to a boil.

• Simmer for 10-15 minutes until it is slightly reduced and thicker. Taste and add vinegar, sweetener or coconut amino if necessary.

• Move to a fourth size masonry jar and store in the refrigerator as needed.

Fermented sriracha sauce

• In Sriracha, mix: Mix the whey in a glass jar with Sriracha sauce.

• Allow the jar to sit at room temperature for 3 days and then go to the refrigerator. If your house is very warm, the fermentation time may be slightly shorter. This fermentation process extends the shelf life by about a month and provides a deeper taste.

Nutrition

Lacto-fermented sriracha recipe

Amount per dose (1 teaspoon)

Calories 7
Fat 1's calories 1

% Daily value*

Fat 0.1 g0%

Saturated fat 0.01 g0%

Polyunsaturated fat 0.02 g

Polyunsaturated fat 0.002 g

Cholesterol 0.5 mg0%

Sodium 73 mg3%

Potassium 30 mg1%

Carbohydrates 1g0%

Fiber 0.1 g0%

1G sugar1%

Protein 0.4 g1%

Vitamin A 73iu1%

Vitamin C 10mg12%

Calcium 3mg0%

Iron 0.1 mg1%

* Percentage daily values ​​are based on 2000 calorie diets.

• Use pineapple juice instead of vinegar in a sweeter sauce and leave the sweetener
• Store in an airtight container in the refrigerator. Mason can work well for this.
• This recipe produces about 2 cups of Sriracha sauce.

Choosing your peppers

Important Note: Like any hot sauce, this Sriracha recipe is spicy! Use small amounts in recipes or as a spice at first until you know how spicy it is. I also recommend using gloves when making this (or any) hot sauce.

Although Sriracha is naturally very spicy, you can really use what you want peppers. Choose other hot chili peppers for a slightly different taste, such as Habanero or Serrano Peppers. Weather spice with some green jalapenos, red jalapeno peppers or even peppers. The great thing is that you can control the heat level!

Try sweet red peppers (leave the sweetener) in a non-flavored version with a good taste. You can use this as a dipping sauce, add it to recipes, or make Sriracha Mayo.

Are you a fan of this spicy and sweet spice? How do you use it?