This is the time of year that the chiles start turning red, even the ones that are green earlier in the season, like jalapeños and serranos.
I played around a couple weeks ago with some fermented red chile paste, without really bothering to research it, or use a recipe. I didn’t love the result. So, with loads of red chiles, mostly serranos, ready for use, I did some research and settled on this recipe for Homemade Sriracha, from Serious Eats.
It was pretty straightforward; pulse 1.5 pounds of red chiles in the food processor with the garlic, salt and brown sugar.
The mixture went into a quart mason jar, with the lid very loose and I set it in a corner of the kitchen out of the sun.
I took off the lid every day and gave it a stir. After 3 days, the mixture had expanded to the point that I considered putting half into another jar. I decided to leave it.
It went back down after stirring the following day, and I left it alone until the 7th day.
The recipe called for pureeing the mixture with vinegar, then straining it.
I put it in the Vitamix and blended it for about 4 minutes on a fairly high setting. I was happy with the consistency and decided that I didn’t want to strain it. I didn’t want to lose any and it was very smooth. I put it on the stove, and let it simmer on medium for about 5 minutes, then let it cool. Once cooled, using a funnel, I poured in into a bottle.
I am very happy with this batch, and looking forward to using it. It is very hot, but the flavor is well balanced and consistency is great.
I have another batch, this one with smoked Paper Lantern (habanero) chiles fermenting now. I will treat it the exact same way and expect a totally different sauce with the presence of smoke.
This is not a shelf stable product, so it will keep in the fridge for about a month, if it doesn’t get eaten by then.