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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Ingredients
  1. 1 1/2 cups of Thai red chilies, washed and stems removed
  2. 4 Gypsy peppers**
  3. 1 bulb of garlic, finely minced
  4. 4 shallots, finely minced
  5. 1 cup white vinegar
  6. 6 tablespoons rice vinegar
  7. 1 28oz can crushed tomatoes
  8. 3 tablespoons fish sauce
  9. 25-30 grape tomatoes
  10. 2 tablespoons vegetable oil
Instructions
  1. Wash and rinse 7 small jars.
  2. Put their lids in a small sauce pot and covering with water.
  3. 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.
  4. In large sauce pot, head the vegetable oil and saute the garlic and shallots until lightly browned.
  5. In a food processor, chop the peppers until very finely minced.
  6. Add the crushed tomatoes and peppers to the pot and bring to a simmer.
  7. In a food processor, chop the grape tomatoes until very finely minced.
  8. Add the grape tomatoes, vinegar's and fish sauce, stirring to mix, and let simmer for about half an hour.
  9. Add salt or more vinegar if desired, letting simmer if additions are made.
  10. Bring the water that the lids are in to a boil. Then remove from the heat.
  11. 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.
  12. Place the filled jars back into the canning pot, making sure water covers them, and let boil gently for 10 minutes.
  13. Remove from the water and let cool.
Notes
  1. ** Small sweet red or orange bell peppers would suffice
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SRIRACHA SAUCE

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