Print Story Make your own sriracha
By LoppEar (Tue Oct 29, 2013 at 01:17:42 PM EST) (all tags)
I've had good success with this recipe

Caveat: I like Rooster-green-cap sriracha but haven't done a head-to-head comparison.

Very similar to this recipe to compare.

Takes about a week fermenting on my counter, stir it daily, pretty low effort. I've made 1 cup result versions with the following peppers:

  • Red hots
  • Red jalapenos
  • Fresnos
  • Habaneros (with and without seeds)
And have used both maple syrup and cane sugar.

First three, basically indistinguishable and a good heat match, disappeared too fast. I like things hot, and was able to get cheap bags of habaneros at the farmers market last year. I removed the seeds before fermenting for a gift batch, and I think it's probably perfect - that sweet/spicy/tang, and a good lasting back-of-neck burn without being painful.

All-habaneros-full-seeds is dangerous and, much like my over-infused habanero vodka, it's hard to use enough of it to matter.

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Excellent by Gedvondur (2.00 / 0) #1 Tue Oct 29, 2013 at 01:35:28 PM EST
Thank you so much, sir!

"So I will be hitting the snatch hard, I think, tonight." - gzt
I bought a red-cap for science by dark nowhere (4.00 / 1) #2 Tue Oct 29, 2013 at 03:25:52 PM EST
to compare side-by-side. It isn't nearly as good IMO. It's hotter on the tip of the tongue but nothing elsewhere. It's also less pulpy with much less garlic and overall richness. It's more of a hot ketchup, even having more vinegar.

See you, space cowboy.

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