Steve's Fermented Sriracha Sauce
In this recipe we’ll make Sriracha sauce & Sriracha shaker from chili peppers. We’ll be fermenting them and then finishing the process with Steve’s secret ingredient.
Equipment
- 1 food processor, chopper
- 1 1 quart fermentation jar and lid a makeshift fermentation lid can also be used - see video
- 1 blender
- 1 wire sieve
- 1 dehydrator an oven, freeze dryer or other method for dehydrating
Ingredients
- 2 1/2 cups chopped red chili peppers (packed) I use Super Chilies
- 1 tsp crushed garlic
- 2 Tbsp granulated sugar
- 1 1/2 tsp salt Any salt will work
- 2 Tbsp water
- 1/4 cup apple cider vinegar
- 1 Tbsp smoked paprika
Instructions
- Remove the stems from the chilies and roughly chop them up to make measuring your 2 1/2 cups more accurate.
- Place the chilies into a food processor, with the garlic, sugar, salt and water then blend until a fine paste forms.
- Transfer the mixture to a clean glass jar, screw the fermentation lid on and leave in a warm place out of direct sunlight for 5 days.
- After 5 days you should notice little pockets of air in the mixture, this is what you want.
- Transfer the mixture to a blender, along with the apple cider vinegar and smoked paprika then blend to a smooth paste.
- Pass the paste through a wire sieve set over a bowl and do your best to extract as much of the liquid as you can using the back of a metal spoon.
- Set the solids aside to dehydrate into a sriracha shaker and pour the chili sauce (Sriracha sauce) into a clean glass jar.
- Dehydrate the solids using your lowest setting - not to exceed 110 degrees Fahrenheit - until thoroughly dried then crush and put into a shaker bottle.
- Refrigerate the sauce and use within 12 months. The shaker doesn’t need to be refrigerated and should last for a couple of years.
Video
Notes
1. If you want to thicken this sauce, you can reduce it in a saucepan until the desired consistency is achieved (just know that some of the good enzymes you have created during the fermentation will be destroyed).
2. *For freeze-drying - End on step 5, skipping the remaining steps. Spread this paste on a tray and freeze-dry. Crush the freeze-dried Sriracha sauce into granules to be used as a shaker or rehydrate into a paste or sauce. If stored in a dark dry location, this sriracha shaker seasoning should last for many, many years.