Sriracha Hot Sauce

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
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Sriracha Hot Sauce

Ingredients

  • 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

Instructions

  • 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.

Notes

** Small sweet red or orange bell peppers would suffice
SRIRACHA SAUCE

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