HOMEMADE SRIRACHA SAUCE
This homemade Sriracha sauce, made with everyday ingredients including hot peppers, vinegar, garlic, and salt, is easy to make, incendiary in taste, and less salty than the traditional version.
Provided by Randy Clemens
Categories Condiments
Time P7D
Number Of Ingredients 8
Steps:
- To make the Sriracha, in the bowl of a food processor, combine the peppers, garlic, garlic powder, if desired, sugars, and salt. Pulse until a coarse purée forms.
- Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily. (It may get a little fizzy; that's to be expected.)
- After 1 week, pour the chile mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. [Editor's note: If you'd like to preserve the gut-friendly bacteria that has been brewing in your hot sauce, skip the simmering step and purée the pepper mixture and vinegar together in the next step.]
- Let the mixture cool and then purée it in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, add a small amount of water.
- Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness you've been waiting a week to get.
- Taste and adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, granulated sugar, or garlic powder to suit your taste. Transfer to a glass jar, close the lid tightly, and refrigerate for up to 6 months.
Nutrition Facts : ServingSize 2 tablespoons, Calories 34 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 442 mg, Fiber 1 g, Sugar 5 g
EASY HOMEMADE SRIRACHA SAUCE
Rooster Sauce! It's not your typical vinegar based cayenne sauce because it's thicker, sweeter and way more versatile. It's great on everything and it brings the perfect blend of thai chile heat, garlic, and a subtle sweetness that makes every drop of sweat worth it. Try it in soups, eggs, pizza, noodles, tacos, steak, chicken.... you get it. There are entire cookbooks dedicated to incorporating Sriracha sauce in to every recipe! The ingredients are simple enough and the process only takes a few minutes. The only special tools you need are a food processor and some clean hot sauce bottles or jars. I use a mini chopper that works well and I've used a blender which gets the job done too.
Provided by Peppermeister1
Categories Sauces
Time 15m
Yield 1 1/2 cups, 30 serving(s)
Number Of Ingredients 6
Steps:
- Rough chop the chiles (seeds in) and garlic and add all ingredients to food processor and chop away until you get a smooth sauce.
- You can add filtered water to the mixture to get your desired consistency. Pour mixture right into jars and leave in fridge. It will get better every day until it's gone.
- If you have a strainer and don't like texture to your sauce, feel free to get fancy and use it. The sauce will keep in your fridge for a month (but you'll finish it before then).
Nutrition Facts : Calories 4.5, Sodium 155.4, Carbohydrate 1.1, Sugar 0.9
HOW TO MAKE HOMEMADE SRIRACHA SAUCE
Not only is making your own hot sauce (also known as rooster sauce) at home possible, it's really fun and there's hardly any work involved. Serve it on just about anything.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time P3DT35m
Yield 24
Number Of Ingredients 7
Steps:
- Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
- Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
- Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
- Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
- Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.
Nutrition Facts : Calories 16 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.5 g, Sodium 241.8 mg, Sugar 2.6 g
MARINARA SAUCE
For a go-to standby using canned tomatoes, get Ina Garten's easy, homemade Marinara Sauce recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.
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- To a small blender or small food processor (or in a large food processor if making a double batch) add bell pepper, garlic, red pepper flakes, maple syrup, salt, apple cider vinegar, and habanero (optional).
- Option to briefly cook tomato paste in a small metal or non-stick pan over medium-low heat for 5 minutes, stirring frequently, to slightly reduce the raw tomato flavor. Otherwise, add to the blender or food processor, no cooking required.
- Blend until well mixed, then taste and adjust flavor as needed, adding more tomato paste for depth of flavor / tomato flavor, salt to taste, red pepper flake or habanero for heat, maple syrup for sweetness / to balance the flavors, or vinegar for acidity. We added a bit more red pepper flake and salt.
- Use immediately, or store covered in the refrigerator for up to 7 days, sometimes longer (discard when the flavor or appearance appears off). Note that the color deepens and the texture thickens after refrigerating overnight. Option to freeze leftovers into ice cube molds to use as needed (store in a sealed container in the freezer for up to 3-6 months).
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