Are you ready to SPICE IT UP? I am hosting #SundaySupper for the first time and it’s gonna be a hot one! If you couldn’t tell from the name of my blog, I love spicy foods! However, I do prefer a slow flavorful burn. I like to bite into my food and not have it bite back too hard! Also spicy doesn’t always mean “hot”, but can also mean peppery and zesty. Whether you like a touch of heat, a smoky burn, or a fiery inferno, we have something for you today!
You may be familiar with the green-tipped squeeze bottle stamped with the iconic rooster and filled with a deep red elixir. It is the signature bottle of Huy Fong’s sriracha sauce. Making homemade sriracha sauce has been sitting on my culinary bucket list this past year. Perfect timing, I say. My bottle of rooster sauce is empty and we’re having this awesome event today!
I could not find red jalapeños which seems to be the pepper of choice, but Fresno is all I could find at my market. They are a little milder than the jalapeños. Once I find red jalapeños, I will surely purchase a bagful.
I made two versions of sriracha sauce – fresh and fermented, and include both methods below. The fresh version was very easy to make and could be used right away. I swear I could eat it by the spoonfuls straight out of the jar. The flavors are, um, fresh and refreshingly bright. There is a sweetness to the sauce from the pepper and sugar that rounds out the sauce. It’s a bit tangy, but I really love how the flavors are all balanced – tangy, sweet, and spicy. The fresh version of the sauce was not as thick as the bottled sauce, but that didn’t stop me from pouring it on my pizza, breakfast eggs, and rice. I’m addicted.
The fermented version comes close to the bottled version. A little more bite and definitely a lot more heat. The consistency is also thicker like the bottled version. I let the sauce ferment for about 5 days so it requires a bit more patience.
Before settling in the kitchen, I set out to make just the fermented version so I bought enough peppers for one big batch which would’ve yielded about 1 1/2 to 2 cups. Due to time constraints, I opted to split the bag of peppers and made a small batch of fresh and fermented sauces. So what I’m saying is that you can easily double the amount of ingredients below to make a big batch. Play around with the ratios to find the flavor balance that agrees with your palate. I slightly increased the amount of vinegar for this recipe because I like a little tang.
Is it worth making the sauce at home? Definitely! I have to admit I would be more inclined to make the fresh version again, but both are amazing!
Homemade Sriracha Sauce
Adpated from Serious Eats
Yields about 1 cup
3/4 pound Fresno peppers, stems snipped off with green caps intact, roughly chopped
3 cloves garlic, roughly chopped
2 Tablespoons brown sugar
1 1/2 teaspoon Kosher salt
1/3 cup distilled white vinegar
1 – In a medium saucepan over high heat, add peppers, garlic, brown sugar, salt, vinegar and 1/4 cup of water.
2 – Bring the mixture to a boil, then lower the heat to a medium low. Let simmer uncovered for about 5-7 minutes until slightly thickened. Remove the pan from heat and let the mixture cool.
3 – Transfer the pepper mixture to a food processor and pulse until slightly chunky. Add a little more water if you find the mixture too thick.
4 – Place a strainer over a large measuring cup or a medium-sized bowl. Pour the pepper puree into the strainer. With a rubber spatula or the back of a spoon, press the mixture into the strainer. You will be left with some of the larger pepper pieces and seeds.
5 – Transfer the sauce to a clean airtight jar or container. Keep the sauce refrigerated and it should keep up to a month if you don’t finish it before then!
1 – Place the peppers, garlic, brown sugar, and salt into a blender or food processor. Pulse until the peppers are finely chopped. Transfer mixture to a clean container with a lid and let sit at room temperature for about 5-7 days to let it ferment.
2 – Check the jar everyday and give it a stir. Bubbles will be forming and the mixture will slightly increase in volume.
3 – Pour the mixture into a blender and add the vinegar. Puree until smooth. Place a strainer over a medium-sized saucepan. Pour the puree into the strainer and strain the mixture into the saucepan using a rubber spatula or the back of a spoon. You will be left with some of the larger pepper pieces and seeds.
4 -Over high heat, bring the mixture to a boil, reduce the heat to medium low and let simmer for about 7-10 minutes or until the sauce clings to a wooden spoon. Take the pan off the heat and let the sauce cool.
5 – Pour the sauce into a clean airtight jar or container. Keep the sauce refrigerated and it should keep for more than a month to six months.
Here is how the rest of the #SundaySupper crew is bringing the heat!
Snappy Starters & Snacks
Hatch Chile, Grape & Grilled Onion Salsa from Shockingly Delicious
Spicy Tempeh Chips from The Urban Mrs
Sriracha Popcorn from The Girl In The Little Red Kitchen
Cheese, Smoked Paprika and Fennel Crackers from What Smells So Good?
Baked Banana Pepper Poppers from Daily Dish Recipes
Spicy Black Bean and Corn Stew from Mama’s Blissful Bites
Caldo de Camaron y Pescado (Shrimp & Fish Soup) from girlichef
Bajia with Tomato and Chili Chutney from My cute bride
Shredded Buffalo Chicken Salad from Casa de Crews
Sriracha and Parmesan Fries from Mess Makes Food
Smoky Salmon Chowder from Cindy’s Recipes and Writings
Hummus with Spicy Turkish Ezme Salad from Neighborfood
Goat Cheese Stuffed Peppedew Peppers from Healthy. Delicious.
Tofu Hariyali Kebabs-(Tofu Kebabs in Cilantro Sauce) from Soni’s Food
Fiery Main Dishes
Spicy Stuffed Mexican Peppers from Peanut Butter and Peppers
Jalapeno Popper Fettuccine Alfredo from Chocolate Moosey
Baked Tilapia en Escabeche from La Cocina de Leslie
Spicy Grilled Chicken Wings with Two Dipping Sauces from Runner’s Tales
Chorizo and Scallop Skewers from Jane’s Adventures in Dinner
Buffalo Chicken Pizza from Cookin’ Mimi
Thai Cashew Chicken from Doggie at the Dinner Table
Skillet Jambalaya from Hezzi-D’s Books and Cooks
Firecracker Chicken from Juanita’s Cocina
Spiced Turkey Burger Patties from Cook the Story
Aubergine and Chickpea Curry from Small Wallet, Big Appetite
Savory Tomato & Poblano Pie from An Appealing Plan
Venison Mole Rojo from Curious Cuisiniere
Za’atar Chicken with Fattoush from Food Lust People Love
Crispy Oven Fried Buffalo Chicken Tenders from In The Kitchen With KP
Skinny Buffalo Chicken Strips from Webicurean
BBQ Chicken Pizza with Poblano Peppers and Pepitas from The Wimpy Vegetarian
Spicy Thai Beef Salad from Magnolia Days
Buffalo Chicken Sloppy Joes from Cupcakes & Kale Chips
Spicy Lemon Paprika Chicken Thighs from Family Foodie
Searing Sauces & Seasonings
Homemade Buffalo Sauce from Growing Up Gabel
Whole grain Mustard recipe – Moutarde à l’ancienne from Masala Herb
Homemade Sriracha Sauce from kimchi MOM
Zesty Sweets & Sips
Cinnamon Streusel Scones from Killer Bunnies, Inc
Fiery Pomelo from My Other City By The Bay
Cinnamon Monkey Bread from That Skinny Chick Can Bake
Cinnamon Peanut Butter Skillet Blondies with Ice Cream from Vintage Kitchen Notes
Goldilocks and the 3 Asian-Fusion Bars from NinjaBaking.com
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EDT. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here ? Sunday Supper Movement.