Sriracha-Style Hot Sauce

Name: Sriracha-Style Hot Sauce
Prep time: P0Y0M0DT0H55M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M1DT1H25M0.000S
Yield: About 5 cups
Ingredients: 1 pound various chile peppers; 2 heads garlic; 2 1/2 cups distilled white vinegar; 1 tablespoon kosher or sea salt; 2 tablespoons sugar

Recipe courtesy of Sean Timberlake

Watch how to make this recipe.

Sriracha-Style Hot Sauce

0 Reviews

I've written frequently about my passion for (nay, addition to) spicy foods. Subsequently, there's always a wealth of hot sauces in my house. Sometimes I reach for the clean vinegar-based heat of Tabasco; other times it'll be a dollop of spicy salsa from our local taqueria. But most often of all, Sriracha is my go-to hot stuff. For ages, I assumed this magically-balanced sauce must employ some mysterious Asian ingredient that makes the whole thing sing. And yet, on the rooster-adorned bottle, the ingredients are just chili, sugar, salt, garlic and distilled vinegar. Oh yeah, plus potassium sorbate, sodium bisulfite and xanthan gum. I could live without those last few ingredients. It turns out that those first five ingredients really are all that are needed to make a flavorful, almost shockingly red sauce that stands up to the stuff in the bottle. Best of all, you can tweak the heat up or down with the selection of peppers. I used a mix of red jalapeno, habanero and red padron peppers; if you want to tone it down a bit, feel free to include sweet red peppers in the mix as well.

Level: Intermediate
Yield: About 5 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

53

Total Fat

0

Saturated Fat

0

Carbohydrates

10

Dietary Fiber

1

Sugar

5

Protein

1

Cholesterol

0

Sodium

273

Total: 1 day 1 hr 25 min
Prep: 55 min
Inactive: 1 day
Cook: 30 min

Level: Intermediate
Yield: About 5 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

53

Total Fat

0

Saturated Fat

0

Carbohydrates

10

Dietary Fiber

1

Sugar

5

Protein

1

Cholesterol

0

Sodium

273

Total: 1 day 1 hr 25 min
Prep: 55 min
Inactive: 1 day
Cook: 30 min

Ingredients

1 pound various chile peppers

2 heads garlic

2 1/2 cups distilled white vinegar

1 tablespoon kosher or sea salt

2 tablespoons sugar

Directions

Prepare the chiles. Wearing latex or rubber gloves, cut off the stems of the chiles. Split the chiles open, carve out the ribs and scrape out the seeds. Discard the ribs and seeds. (Some or all of the seeds can be retained and added to the sauce if you want to increase the heat level.) Cut the flesh of the chiles roughly into chunks.
Peel and crush the garlic. Break apart the cloves from each head of garlic. Peel the cloves of garlic. Crush each clove by pressing it under the side of a chef's knife or cleaver. Begin the infusion. Add the vinegar, salt and sugar to a non-reactive container. Whisk to combine until the salt and sugar are dissolved. Add the chiles and garlic. Cover and refrigerate overnight.
Prepare the jars and lids. When you're ready to make the sauce the next day, wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
Cook the sauce. Strain the chiles and garlic from the vinegar. Add the vinegar to a medium saucepan and bring to a boil. Boil until reduced by about half. Add the chiles and garlic, bring back to the boil, and then reduce heat and simmer until the chiles and garlic are completely soft, about 10 minutes.
Blend the sauce. Carefully pour the entire mixture into a blender. Put on the lid and blend, starting at a slow speed to break down the solids, and increasing to a high speed until completely blended to a smooth consistency.
Fill and close the jars. Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the sauce in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the sauce into the jars through a canning funnel, leaving 1/2 inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
Seal the jars. Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
Remove and cool. Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
Label and store. Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.
Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

Cook’s Note

Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.

Properly handled sterilized equipment will keep canned foods in good condition for one year. Making sure hands, equipment and surfaces in your canning area are clean is the first step in canning. Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with glass, plastic or metal lids that have a rubberlike seal. Two-piece metal lids are most common. To prepare jars before filling: Wash jars with hot, soapy water, rinse them well and arrange them open-side up, without touching, on a tray. To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Jars have to be sterilized only if the food to be preserved will be processed for less than 10 minutes in a boiling-water bath or pressure canner. To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Follow manufacturer's instructions for cleaning and preparing lids and bands. Use tongs or jar lifters to remove hot sterilized jars from the boiling water. Be sure the tongs are sterilized too: Dip the tong ends in boiling water for a few minutes before using them. All items used in the process of making jams, jellies, preserves and pickles must be clean, including any towels and especially your hands. After the jars are prepared, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products. Find Information information on canning can be found at the National Center for Home Food Preservation website: http://nchfp.uga.edu/.

Sriracha-Style Hot Sauce

Sriracha-Style Hot Sauce

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