- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
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.
Back to top
Follow TigerDroppings for LSU Football News