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Homemade Sriracha Sauce

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It’s a ubiquitous sight in Asian restaurants around the country, that green-lidded squeeze bottle with the rooster on the front. The New York Times and NPR have run stories about it; Bon Appetit declared it “the new king of condiments” and suggested 25 ways to use it. (I think I need to try those shrimp soon.) It’s even the subject of an ode in the webcomic The Oatmeal.
Why does Sriracha sauce inspire such passion? The orangey-red stuff is addictive, with its sweet, salty, garlicky spiciness and vinegar tang. Many people believe it goes with absolutely everything. I personally cannot resist anything slathered with Sriracha mayonnaise; Arne has been known to put buckets of the stuff in soup. 
So when I stumbled across this post on Blue Jean Gourmet with a recipe for homemade Sriracha, I was curious. Could I turn out a product even better than that much-lauded cult icon? You know I had to try. Especially since the recipe was wonderfully simple. Basically, you just throw five ingredients in a pot, simmer until everything’s soft, and buzz in the blender. Done!
I managed to complicate matters on my first attempt, though. I purchased big, beautiful “cherry bomb peppers” from the Co-op. Last time I bought cherry peppers, I expected them to be mild, but they were quite spicy. Guess what happened this time? You got it. Though the “bomb” in their name made me think they might be even spicier than the last cherry peppers I bought, they were completely mild. Like bell peppers.

But I was undaunted – I keep plenty of spicy stuff in my house. I tossed a smoked serrano and some crushed red pepper into the pot along with the other ingredients for an experimental half recipe, and the resulting concoction was fantastic: brilliant brick red, spicy and tangy, with a hint of smokiness. The flavors were even brighter than those from the famous rooster-branded bottle, and less aggressively salty. This stuff was a huge success, and I immediately wished I had made a full batch.
I called Arne in for a taste. His review? “It tastes just like Sriracha, but better!” (At dinner recently, as he was spooning the sauce onto his plate, he added, “I don’t suppose you’ll be buying Sriracha anymore.”)
As you might guess, it didn’t take long to demolish that batch. The second time, I bought bright-red Fresno chiles, as suggested in the recipe. They were spicier, but still not quite as spicy as I wanted, so I doctored with a few tiny, fiery Thai bird chiles. You could use all Thai chiles if you wanted a brutally spicy product. Actually, you can use whatever fresh red chiles you want. (The original recipe says “You could go with habaneros, but that would be madness.”) Taste them carefully, and if you need more spiciness pump it up with crushed red pepper or cayenne. For a touch of smokiness, add a chipotle or smoked serrano.

I have read that you can make a fermented version of this, which swaps out some of this recipe’s freshness for an authentic tangy funk. The instructions I saw said to leave it on the counter for a few days, scraping off any mold before using. I tend to shy from recipes with that kind of instruction, but if anyone out there tries it, do send me a report!

Homemade Sriracha Sauce

1/2 pound fresh spicy red chilies, stemmed and cut in chunks (seed for less heat)
4 or more cloves garlic, peeled
1 teaspoon salt
1 cup white vinegar
1 or 2 tablespoons sugar

Put everything in a medium saucepan. Bring to a boil over high heat, then turn down to low. Simmer 20 minutes or so, until everything is very soft when poked with a fork. Let cool somewhat, then blend until very smooth. Store in a jar or squeeze bottle in the fridge. (If you use a squeeze bottle, strain the mixture first or use one with a very wide nozzle.)

Squirt in soups, on hot dogs and hamburgers, over dim sum. Stir into spaghetti sauce, or brush onto grilled meat or fish. Use as your “secret ingredient” in cocktail sauce and Bloody Marys. Mix with mayo for a condiment that will make diners sit up and beg. Heck, some hardened addicts will eat regular Sriracha on toast; how much better that would be with this version!
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Comments

  1. Hi Cookie! Thanks for visiting, and I’m so glad you found what you were looking for. Enjoy the ribs!

    -Kristin

  2. Hi Unfussy Epicure

    Thankyou for fuelling my obsession with American Food. There are not many places you can get authentic American Food in Australia, and the few that are cropping up here and there are both stereotypical and expensive.

    However, I can of course cook the food myself and your recipe for braised and grilled beef ribs is just what I was looking for, thumbs up Cobber

    cookie xx

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