Let me tell you about my favorite condiment to make – sriracha sauce. I’ve been perfecting this sriracha recipe for years, and it never fails to bring a smile to my face (and a bit of sweat to my brow!). There’s something magical about transforming simple ingredients like red jalapeños, garlic, and a few pantry staples into this vibrant, flavorful sauce. Every time I whip up a batch, the kitchen fills with an irresistible aroma. Trust me, once you’ve tasted homemade sriracha, you’ll never want to go back to the store-bought stuff!

The heart and soul of my sriracha recipe are those fiery red jalapeño peppers. They’re what make sriracha, well, sriracha sauce! But I’ll let you in on a little secret – sometimes I like to mix things up by throwing in some serranos or Thai chilies. It adds a whole new dimension to the heat and flavor.

I’ve read a lot about sriracha’s origins in Si Racha, Thailand. It’s fascinating to think about Thanom Chakkapak creating the sauce back in the 1930s. The original recipe used local chilies, vinegar, garlic, sugar, and salt. Over time, different regions have developed their own versions, leading to subtle variations in flavor and consistency. Since learning about this, I’ve experimented with different regional variations, each with its own unique twist.

Now, let me tell you about the fermentation process – it’s where the magic really happens. I love watching the mixture bubble and change over those 5-7 days. The tangy flavor that develops is absolutely unmatched. Sometimes, when I’m feeling adventurous, I’ll let it ferment for even longer. The longest I’ve gone is three weeks – talk about flavor intensity!

Over the years, I’ve played around with different peppers. While I usually stick to red jalapeños, I once made a batch with Thai bird’s eye chilies. Let’s just say it cleared my sinuses for a week! But that’s the beauty of making your own sriracha – you can tailor it to your heat preference.

The garlic and sugar in the recipe are non-negotiable for me. They balance out the heat perfectly, creating that sweet-spicy flavor we all know and love. And don’t get me started on the fish sauce – it’s my secret weapon for adding depth. I’ve had guests try to guess that mystery ingredient for years!

One thing I always emphasize to my cooking students is the importance of achieving the right consistency. A good sriracha should be thick enough to cling to your food but not so thick that it’s difficult to pour. It’s a delicate balance, but when you get it right, it’s pure culinary gold.

You know, every time I make this sauce, I imagine the vibrant colors and intoxicating aromas of Thai markets I’ve seen in photos and videos. It’s more than just a condiment to me – it’s a way to experience a bit of culinary adventure right in my own kitchen. So go on, give this recipe a try!

Bold Jalapeño Sriracha

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A fiery homemade sriracha sauce recipe that packs a flavorful punch.

• Author: Don Nicholas
• Prep Time: 10 minutes
• Ferment Tiime: 5-7 days
• Cook Time: 10 minutes
• Total Time: 7 days
• Yield: 1-1.5 cups 1x
• Category: Sides & Sauces

Ingredients

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• 2 1/2 pounds red jalapeño peppers, stems removed (can also mix with serrano or Thai chili peppers)
• 6 garlic cloves
• 1/2 tbsp fresh ginger, grated first
• 1/4 cup rice vinegar
• 1/4 cup fish sauce
• 1/4 cup light brown sugar
• 1 tablespoon kosher salt
• 1/2 cup water (this will cook off when you reduce it)

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Instructions

• Blend the Ingredients: In a blender, combine the red jalapeño peppers, garlic, ginger, vinegar, fish sauce, sugar, salt, and water. Blend until smooth.
• Ferment the Mixture: Transfer the blended mixture to a glass jar. Cover the jar with a cheesecloth and secure it with a rubber band. Let the mixture sit at room temperature for 5-7 days, stirring daily. The mixture will ferment and develop a tangy flavor.
• Cook and Strain: After fermentation, transfer the mixture to a saucepan. Bring it to a boil over medium heat, then reduce the heat and simmer for 5-10 minutes. Remove from heat and let it cool. Strain the sauce through a fine-mesh sieve, pressing down to extract as much liquid as possible.
• Store: Pour the strained sauce into a clean bottle or jar. Store in the refrigerator for up to 6 months.

Notes

Upgrades:

• Try halving white sugar with brown sugar
• Try mixing in serrano or Thai chili peppers
• Increase ginger if you enjoy ginger!

If you try my homemade Bold Jalapeño Sriracha sauce recipe, please let me know what you think!