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Homemade Sriracha Sauce Recipe
Posted on 2/10/16 at 7:45 am
Posted on 2/10/16 at 7:45 am
Found this on MSN and going to try this myself
Recipe is from Jet Tila
Refrigerated sriracha will keep for up to 3 months.
Homemade Sriracha
Ingredients
3/4 pound red jalapeño peppers, stems removed, roughly chopped
1/4 pound red serrano peppers, stems removed, roughly chopped
1/2 pound green jalapeños, stems removed, roughly chopped
4 garlic cloves
1/4 cup granulated sugar
1/4 cup brown sugar
1-2 teaspoons salt
1/2 cup distilled white vinegar
1 teaspoon xanthan gum
Directions
Place peppers, garlic, sugars, and salt in a food processor, and pulse until roughly chopped. Transfer mixture to a clean container, cover, and let sit at room temperature. A mason jar with a loose-fitting lid or a clean bowl with plastic wrap will work. Fermentation should begin in about 2 days. When bubbles begin to form, stir your "mash" once or twice a day to combine and help settle. Continue until the mixture stops bubbling, about 6 to 8 days.
Transfer the mash to a blender, add the vinegar, and puree until very smooth. Strain the sauce through a fine sieve. Add xanthan gum, and puree again until it's smooth and thick.
Recipe is from Jet Tila
Refrigerated sriracha will keep for up to 3 months.
Homemade Sriracha
Ingredients
3/4 pound red jalapeño peppers, stems removed, roughly chopped
1/4 pound red serrano peppers, stems removed, roughly chopped
1/2 pound green jalapeños, stems removed, roughly chopped
4 garlic cloves
1/4 cup granulated sugar
1/4 cup brown sugar
1-2 teaspoons salt
1/2 cup distilled white vinegar
1 teaspoon xanthan gum
Directions
Place peppers, garlic, sugars, and salt in a food processor, and pulse until roughly chopped. Transfer mixture to a clean container, cover, and let sit at room temperature. A mason jar with a loose-fitting lid or a clean bowl with plastic wrap will work. Fermentation should begin in about 2 days. When bubbles begin to form, stir your "mash" once or twice a day to combine and help settle. Continue until the mixture stops bubbling, about 6 to 8 days.
Transfer the mash to a blender, add the vinegar, and puree until very smooth. Strain the sauce through a fine sieve. Add xanthan gum, and puree again until it's smooth and thick.
Posted on 2/10/16 at 7:47 am to BooDreaux
Id rather just pay the $3 for a bottle of the real thing
Posted on 2/10/16 at 8:01 am to BooDreaux
Who the frick has xanthan gum handy in their pantry?
I think I will stick with Cosmo's method. I guess thanks for the edification, though.
I think I will stick with Cosmo's method. I guess thanks for the edification, though.
Posted on 2/10/16 at 9:03 am to Y.A. Tittle
You can get it in small container at Publix......It's not expensive.
I buy the bottled stuff all the time......figured it would be fun to make some.
I buy the bottled stuff all the time......figured it would be fun to make some.
Posted on 2/10/16 at 9:27 am to Y.A. Tittle
quote:
Who the frick has xanthan gum handy in their pantry?
<----
Super good thickening agent.
Posted on 2/10/16 at 12:03 pm to rbWarEagle
Just buy it...sounds expensive to make
Posted on 2/10/16 at 12:39 pm to rbWarEagle
quote:
Super good thickening agent
I read a really interesting comment on /r/askculinary about how using flour and cornstarch as thickening agents has become an antiquated practice. Flour and cornstarch are mostly flavorless and are usually mixed with water thus diluting the sauce/soup.
Using something like xantham gum (or other thickening agents developed by chemical engineers) would do the same job while preserving more flavor.
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