Barriehie
Guru
Whenever it was the makers of Sriracha Sauce and their chili provider(s) had their falling out I started making my own. It's simple and you can tailor the flavor to your likes.
Ingredients:
Rough chop your chili's and remove the pith.
Grind, or mash, the chili pieces until they're the size of a pencil eraser. Put them, and the sugar, in your fermenting vessel and mix well. Cover with warm, less than 105 °F, water. Cover with plastic wrap and place in a cool dark area.
On the 2nd day you should see small bubbles. Gently swirl/agitate once a day. Mine are pretty much done by day five and that's the flavor I like.
This is day five.
Strain, I used a screen, and put the chili pieces in a blender, food processor, or mortar and add enough of the liquid to get the consistency you like.
This typically isn't really hot since the pith was removed so you can add hot sauce to change that. Bottle it up and refrigerate. Keep the cap a bit loose until it quits bubbling. As it cools the fermentation will greatly slow down, eventually stopping.
Ingredients:
- 1 lb. red chili's, I used jalapeño
- 1 Tbsp brown sugar
- Vessel for fermenting, preferably glass
Rough chop your chili's and remove the pith.
Grind, or mash, the chili pieces until they're the size of a pencil eraser. Put them, and the sugar, in your fermenting vessel and mix well. Cover with warm, less than 105 °F, water. Cover with plastic wrap and place in a cool dark area.
On the 2nd day you should see small bubbles. Gently swirl/agitate once a day. Mine are pretty much done by day five and that's the flavor I like.
This is day five.
Strain, I used a screen, and put the chili pieces in a blender, food processor, or mortar and add enough of the liquid to get the consistency you like.
This typically isn't really hot since the pith was removed so you can add hot sauce to change that. Bottle it up and refrigerate. Keep the cap a bit loose until it quits bubbling. As it cools the fermentation will greatly slow down, eventually stopping.