Forget about buying your hot sauce in the store. With this fabulous recipe, you can make your own and with ingredients that you probably already have on hand. Most of the ingredients in the recipe are staples, aside from the peppers of course. If you love Sriracha hot sauce and you love things homemade, this is the perfect combination of both. You can make it as hot or as mild as you want by altering the number and types of peppers that you use.
The next time your recipe calls for hot sauce, don’t drive to the store. Make your own. It will be much more rewarding and your recipes are bound to taste better when you DIY all of their ingredients.
For the hot sauce recipe, you will need the following ingredients:
1 pound of jalapeno peppers – use red peppers for a better hot sauce flavor
½ pound of red Serrano peppers – you can also use plain chili peppers if you prefer
4 garlic whole cloves of garlic
About 3 tablespoons of light brown sugar
1 tablespoon of salt – use kosher salt if available
½ cup of distilled white vinegar
About 1/3 cup of water
Instructions on how to make your own Sriracha hot sauce
First, remove all of the stems from your peppers as well as the membranes and seeds and place them in the blender. Add the garlic – make sure that you remove the peel first. Add the sugar, water and salt and then blend all ingredients until it’s good and smooth.
Transfer your ingredients into a jar and cover with plastic wrap. You will need to leave this jar in a nice, dark and cool spot for about 3 days. Take time each day to open the jar and stir the ingredients. This is very important – don’t use a lid on the jar. You need plastic wrap and you can hold the wrap onto the jar with a rubber band.
You are going to notice that your mixture will bubble after the first day or so. This is a perfectly natural part of the process and you want to continue to unwrap and stir it until it looks really bubbly.
Once you reach this point, pour it back into your blender and add the vinegar, blending again until smooth. Strain the mixture with a fine strainer to remove pulp and forgotten seeds. Place the liquid in a saucepan and bring it to a slow boil. Stir frequently and leave boiling until it gets as thick as you prefer it. This process will take anywhere from 5 to 15 minutes, depending on your thickness preference.
Set the pan off the stove and allow the liquid to cool at room temperature. You’ll notice that it will thicken a bit as it cools so keep this in mind when cooking to your thickness preference.
Transfer it into a jar or bottle and store in the fridge. It will keep for several weeks when stored in a tightly lidded jar or bottle.