Homemade Sriracha

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For a number of years now, I have loved Sriracha. There aren’t many foods that I don’t want to eat it on. Unfortunately, most store-bought versions have preservatives and unnatural ingredients. When I ended up being handed two containers of cayenne peppers, I knew what I wanted to make.

This is a somewhat dangerous process. I suggest wearing gloves and protective eye wear and working in a well ventilated room. Do not breathe the fumes.

This recipe makes about one pint sized jar.

Ingredients:

  • 1 1/2 pounds fresh Cayenne Peppers- or Red Chili Peppers
  • 3 cloves Garlic
  • 2 Tbsp Agave Nectar
  • 2 Tbsp White Vinegar or Apple Cider Vinegar
  • 2 tsp Sea Salt
  • water as needed

Directions:

Begin by cutting the stems off of the peppers. You may remove the seeds if you want less heat. Chop the peppers roughly.

Heat approximately one cup of water in a skillet on medium low heat. Add garlic and peppers. Simmer for two minutes, covered. Once again, do not breathe the fumes.

Reduce heat to low and simmer for another 5-7 minutes, until peppers have softened. Remove lid and add remaining ingredients. Simmer for 2 more minutes, uncovered. If water evaporates, add another 1/4-1/2 cup.

Remove from heat and let cool.

Once cooled, pour into high speed blender or food processor and blend until smooth. If some seeds remain, you may strain it through a mesh strainer.

If you taste it and the heat is too much for you, add a tablespoon of water, 1 tsp vinegar, and 1 tsp agave and blend. Taste again. This should keep for 2 weeks to a month in a sealed glass jar in the refrigerator.

Be careful and enjoy! If you want to see one of the ways I used my homemade sriracha, check out my post for Oven Fries with Sriracha Aioli.

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3 thoughts on “Homemade Sriracha

  1. Laura says:

    This just made my day! I put Sriracha or Red Hot on everything, but hate the extra preservatives and sodium! This is the perfect solution and sounds delicious!

    Like

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