We grew peppers this year. Bushel of Fire, Black Pearl, and Gypsy Peppers. The Bushel of Fire peppers are like a small Thai pepper (2″ long maximum) and the Gypsy peppers (very firm, 3″ long) are like mild spicy pepper crossed with a mild yellow or orange bell pepper. Both of these plants had peppers that were ready for picking. I didn’t have the peppers to make my other style of hot sauce, so decided to make a sriracha sauce instead. I think due to the Thai-style peppers it ended up being an insanely hot sriracha. Flavorful, but potent, and a good use of the almost two cups of peppers I had.
Sriracha Hot Sauce
- 1 1/2 cups of Thai red chilies washed and stems removed
- 4 Gypsy peppers**
- 1 bulb of garlic finely minced
- 4 shallots finely minced
- 1 cup white vinegar
- 6 tablespoons rice vinegar
- 1 28 oz can crushed tomatoes
- 3 tablespoons fish sauce
- 25-30 grape tomatoes
- 2 tablespoons vegetable oil
- Wash and rinse 7 small jars.
- Put their lids in a small sauce pot and covering with water.
- Take the jars, put in canning pot, and fill with hot water until the jars are covered. Bring the water to a light boil while preparing the below.
- In large sauce pot, head the vegetable oil and saute the garlic and shallots until lightly browned.
- In a food processor, chop the peppers until very finely minced.
- Add the crushed tomatoes and peppers to the pot and bring to a simmer.
- In a food processor, chop the grape tomatoes until very finely minced.
- Add the grape tomatoes, vinegar's and fish sauce, stirring to mix, and let simmer for about half an hour.
- Add salt or more vinegar if desired, letting simmer if additions are made.
- Bring the water that the lids are in to a boil. Then remove from the heat.
- Remove the jars from the canning pot, ladle the sauce into the jar wiping the rims clean. Top with a lid, use a pair of oven mitts or a towel to screw the lids on tight.
- Place the filled jars back into the canning pot, making sure water covers them, and let boil gently for 10 minutes.
- Remove from the water and let cool.