How to Make Homemade Sriracha Hot Sauce | Eat the Trend
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- เผยแพร่เมื่อ 18 ก.พ. 2014
- If you count yourself a sriracha fanatic, it's high time you tried making the rooster sauce at home. Not only are the results fantastic, but it's also a fun introduction to fermenting - think of it as a science project of sorts - and, you'll be set if the srirachapocalypse rears its ugly head once more.
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To help save you time pausing/messing with the timeline:
3/4 lbs red jalapeños (stems removed)
1/2 lbs green jalapeños (stems removed)
4 cloves garlic
1/4 cup brown sugar
1/4 cup white sugar
2 tsp salt
1 tsp xanthan gum
1/2 cup distilled white vinegar
Thak yo
You're awesome!
Thank you
Please, can I use Agar Agar .. I can't found xanthan gum in my country ?
I've read that xanthan gum and agar are not equivalent. Xanthan thickens, but agar hardens. According to a few search results, you can try cornstarch as a substitute for xanthan gum. Hope that helps and good luck :)
This looks great, going to have to give it a go!!
Thanks for the clip....I am a Sriracha addict...I made my own sauce..and I'll try this new way
LOVE this series ! and Brandy is so beautiful ! her makeup is flawless
maybe you were joking but sadly here because there is currently a shortage 😭 can't find it anywhere, so now i'm here!!!! thanks for the recipe!!!!
Love the stuff also the garlic chilli sauce. On everything I take it with me to subway.
"I don't want my palate cleansed." I love Brandi hahaha
Just made some... fermentation is ready to start. Thanks.
The last time I could buy xanthan gum in my country was never
That's why the internet is your friend ;) world wide shipping
***** that's true... I've just had a lot of trouble ordering online in the past :/
you dont need xanthum gum just heat it a bit to reduce it to the consistency you want
just add a teaspoon of cornstarch
@@4VON88BERGGSBORG22 Don't you destroy vitamins if you heat the sauce ????
Thanks for this great recipes . this week i made my second batch it is yummy (hot but yummy ) .
I had a great idea what to do with the pulp that is left over .
I put it in my dehydrator for 48 hours and then i grinded the dry pulp to powder .
now i got a very hot and tasty spice .
how did you get the xanthan gum
I add the strained solids to oil and bring the temp to 200-225F and let it infused. No waste chili oil.
Corn starch might work instead of xantham gum but it needs to be heated for thickening to occur.
Best comment. I was wondering.
Jello
thank you so much, guys
the sauce is super tasty
Thanks, guys. Learned something new, and looks so good. Peace :)
0:48 Sirasha😂
gets me every time
I don’t get it
Wow! Thank you!
The Salts purpose is to prevent it from going bad (fungus), you need at least 2% of salt...
Love that. Recipe. Can I make it one with green chili 🌶 pepper adding cilantro and parsley? Not a lot of them
amazinig recipe and i love that chef from cutthrought kitchen
Brilliant!
Hi! What can i use if i cant get Xanthan Gum? Great videos!
That's so funny, I thought I was weird as hell for always putting sriracha on my eggs! I guess I'm not crazy after all... To be fair I add it to everything these days haha
In the Philippines they put sriracha on egg sandwiches its amazing
00:17 "or maybe there is an apocalypse" well, that's the only reason I am here. Great preemptive reasoning on behalf of the hosts.
can you can the jars in water bath to save? Don't know if fermentation decreases the acid. Can you pls advise? (liked and subscribed)
Hello! Thank you for this video. I successfully made my own sriracha sauce thru your video and using "food wishes' sriracha video" after I did the fermentation procedure I learned from you. So it's a combination of your part 1 and other's part 2 video. my question is, I used 2 cups of thai chilis and 1 cup of red bell peppers. but the result of the overall procedure gave me some 3 tablespoon of sriracha sauce only. Do you think I missed something? Or do you think it just looks proportional? Hope you could give me some answers to this. Thanks again. :)
You’ve probably figured out that you used way too few peppers to get a decent amount of hot sauce. I’d use at LEAST 1-1/2 lbs of jalapeños (not cups) and then add in Thai chilis for more heat and bell peppers to moderate the heat and add sweetness.
This looks really good
I love sriracha sauce. My gosh it's hot and works on a lot of stuff :)
Instead of red and green jalapenos, I'm doing scorpion and ghost peppers.
Have you done this yet? Please add a review when you have. Sounds amazing and a little bit scary... okay a lot scary...
Or just get real hot sauce instead of this hipster ketchup.
800lb Gorilla You're a moron. Hipster ketchup? Shut the fuck up. People like you who throw that word around willy nilly are idiots.
Animals Mistaken for Monsters You're a Grade-A douchecanoe.
800lb Gorilla That was a good one! XD
Can you ferment it more than one week? Any difference? Very nice recepie.
awesome!
2 questions
- how long does this sauce last outside the fridge once opened?
- are those proportions indicated on your ingredients list ok? Cause I noticed in your demonstration video above, you didn't really follow through those ingredients proportions
That was so AWESOME!! Thank you for sharing. But where do I get Xantham gum?
You can buy it at places like Whole Foods or specialty organic stores
***** the vegetables in the sauce have them!
***** they may loose vitamin content by not ALL of their vitimans. And YES I DID READ, YOU DIDN'T PAY ATTENTION TO THE VIDEO, THERE'S WAS NOT COOKING OK THE INGREDIENTS INVOVLED!
Philip Murad:shopping online?
I can literally drink rooster brand straight. Havent tried other brands but im going to the store tomorrow to start making my own! Btw how long can you ferment for? Awesome video, awesome Personalities!
Here they say 5 - 7 days but I go for 7 - 14 at least. Also I advise everyone to sterilize their containers and utensils before using to keep away creepy contaminants.
@@joeb4142 thank you brother for the advice.
How long can i store this ?= 3 months or more ?
I wonder if this recipe freezes well and once unfroze add the xanthan gum ??
the serround panning is really extreem
Wahhh that looks good! How long does the home made one last?
good to know! haha!~
Now, I wonder if I could sub a saltwater brine fermentation for this sugar fermentation & then sub Swerve Brown & Splenda for the sweeteners after the fact....might make a completely different flavor for all I know, I should make it both ways and compare.
If you can it (using heat/pasteurize it) for storage, would it affect the flavor too much?
no. I did it both ways and did not notice any difference
How long does it stay in a jar after it`s done ?
Can see taking the leftover mash and dehydrating it for use in stews and soups.
Can we add corn starch paste instead of other thickening agent...??
Is that light or dark brown sugar? How many Serrano?
We eat sriracha with eggs in our house. It compliments an omelette perfectly. I will try this recipe as the commercial brand contains msg.
Oh I have heard of that MSG myth before....some people are convinced it is unhealthy..... hilarious.
@@guyparris4871 I did research to try to prove you wrong but nope, no studies have shown to support its claimed dangers.
lol msg is even healthier than salt. so stop spreading your BS in internet.
@@guyparris4871 y
I'm extremely allergic to MSG, or autolyized yeast extract, hydrolyzed glutens, corn, wheat, barley, etc. They're all forms of MSG. Trust me when I tell you, it does not contain any form of MSG in it. I'm a pepper head, and its like ketchup to me.;-) Plus I'm a label reading fool, out of necessity.
Yummy! :) I love spicy foods! :)
Me too twinning
You guys make a great team, enjoyed it, Thanks!!
Once I put it on a slightly loose mason jar where should i keep it fridge or room temperature only?
room temperature
Enjoyed it. And what can go wrong Cooking with a Beautiful girl 👧. Thanks for the recipe 😊
1:46 we put it in spicy tuna rolls we put it in fuuuuuuuuuuuu lol
How to store, and how long will it last?
I am a person who add shriracha in everything... I'm so addicted with chili. But it's so cheap that I haven't done shriracha... If I had opportunity for growing chilies I propably would do it.
Where do I buy that pastel purple blender?!?
A bit late, but it's a food processor. You can find them pretty much at most super markets like Tesco or Asda if you're from the UK or Wallmarts in the US. Or you can check out hundreds of brands on Amazon or Ebay.
what did you put that power substance to thicken the sauce
xanthan gum
What is that any other substitute for that
NO! No one can beat the original one! 😡
Anyone can, that original one doesn't really taste very good.
The “original” one isn’t even the original.
The irony is that its difficult to find jalapeno peppers in Asia - and China in particular....
The Rooster brand uses jalapenos, hence the choice.
How long does it keep
Thanks
6 years later. Coming back to this video
You could also boil it so it reduces to the thickness you want it to be instead of the xanthan gum. 🤷🏼♀️
Thank you! I don't know where to buy Xanthan gum here in Portugal.
That would change the taste. Not that it would be a bad taste it just wouldn't be the same. Sriracha is an uncooked sauce
Jeffrey Culberth according to who? Most recipes I’ve seen cook the sauce
Sriracha! I put that on everything. - Tech N9ne
Is there anything one can substitute for xanthan gum and vinegar that is more vegan friendly? If you can believe it, I have yet to try sriracha, but haven't because of the xanthan gum and vinegar. I wonder if lemon couldn't be a replacement for vinegar but can't think of anything for xanthan gum.
I wonder if corn starch would be okay as a thickener? Would maybe make it a bit more opaque? I"m wondering why vinegar isn't vegan friendly. Is it the distillation? Would apple cider vinegar be better? I know a friend who used lemon juice in hot sauce, and it was delicious!
Kathleen Donohue
Am guessing that organic corn starch should be ok. My bad, I should have said more *healthy* vegan friendly. Xanthan gum/carrageenan are carcinogenic, which is why they love putting it in anything they can that's labeled healthy from drinks to toothpaste. Vinegar is vegan, just not the healthiest thing. www.rawfoodexplained.com/?s=vinegar explains it a bit as being toxic, an irritant and something that causes problems with digestion thus vitamin absorption. It covers ACV too. The fermenting process is part of the issue. I'm not 100% raw, about half or mostly raw (Raw Till 4) so it may not be an issue for most, but while I don't go crazy about it I like feeling and performing my best. Thanks for the input.
***** Yea I could care less about a change in viscosity, the weird texture it had from the xanthan gum, boiling it more for more thickness is fine. I'm not going to ferment it so I guess it won't matter that its vinegar as an acid and can be lemon. Your english is ok I understand, thanks.
Lemon or lime juice is fine I think, but wouldn't Bragg's apple cider vinegar be good for the vegan diet? I know they used distilled in this recipe, which I found odd. I don't like the idea of boiling the sauce, you lose all the benefits of fermentation, and it's totally not needed. Bragg's ACV has a mother, and would add more good gut stuff.
Also, as a replacement for xanthan gum, check out psyllium husk or coconut flour.
Yes for Egg(omelette ) but not Padthai.
We also use it as the dipping. ( fried meatballs, fish balls, crispy wontons)We don’t put it on padthai. (For padthai we season it with Lime, sugar, ground peanut, chili powder and fish sauce)
Thank you
When he said about a week ago I wanted to do the dance 😲😂
I'm making this now. Guar gum is a great substitute for xanthan gum. Guar gum is much cheaper - I use it all the time for gluten free baking. Maybe I should have listened more carefully but is the fermented sauce added to the other sauce? Is it just a separate sauce? Thanks.
I was under the impression guar gum is not the best choice for acidic environments. It tends to lose its thickening ability as the ph drops. Without processing (heating) this sauce, it will continue to be an active ferment. The continued production of lactic acid could alter the effective ness of guar gum over time.
I recommend using xantham gum or slowing heating (killing the ferment) and reducing the sauce to the desired viscosity.
could we use tapioca powder instead of the gum?
you could but you would have to cook the sauce in order for the starch to thicken it, just like you do with corn starch. Xanthan gum works cold.
This guy has a hella nice personality lol
so beautiful
Thanks. Making this but using habaneros, red bell peppers and one ghost chile.
+iStouts On 7:03 it says that it can last up til 3 month in the fridge
+iStouts On 7:03 it says that it can last up til 3 month in the fridge
Or mix tabasco, a bit of sugar and garlic paste
+Maki Garza Obviously your not a fan of BETTER foods...
Where I will get Xanthan gum when there's apocalypse
Turki Kaboha Amazon
what's xanthan gum for ,
Is Xathan gum unhealthy for your body? I've heard it is. Any other options?
+Dat Le its a derivative of corn. its not natural but its not bad for you. I wouldn't look to it for health benefits. If you want a thicker, and better tasting sauce, you can reduce it on the stove. The only down side is you end yield will be lower.
+the trip How it is not natural ?
it's not a derivative of corn. It's a derivative of a bacteria. You can feed it corn syrup or cane sugar or honey or beet sugar. it does not really matter as long as they have a good environment to exponentially grow.
Finally now can make my toilet sriracha shrimp for the gatekeeper
Sounds like a preschool birthday party.
Traditional people !!!
I'd love to get hot sauce for Christmas
That's all my family ever sends me haha
what's the alternative xantham gum
guar gum
fan = fanatic..
goddamn chef! Just let her taste the sauce!! [5:35]
Found my next endeavor.
3:53
i made this week ago week ago
How come some people cook chillis and garlic it before they blend it ????? Same sauce done in different ways !!!!
why do you have to strain out seeds? just personal preference?
Whats the shelf life on this anyone please?
Guessing youll have to keep this in the fridge
The fermentation process. There's the fermentation. You have to do the fermentation. Did I tell you about the fermentation? Oh and fermentation....fermentation.
does this guy have his own channel?
Why jalapeno? Can't you use other types of peppers to make sriracha?
About a week ago !! 😂
Why is the audio weird on the headphones? It is like, her mic recording was used for Left Channel and his for Right Channel.
Edit: Just seeing that this video is 9 years old, maybe that's why. But cool recipe though.
Pl give the measurements
ABOUT A WEEK AGO!!!
I guess I'm Thai instead of Japanese because I love it on eggs.
Or ya know
You could buy it
Its pretty cheap
“There might be a shortage” and it happened.
Why add should we add Xanthan Gum?
You don't have to, but if you want the sauce to be thicker, you can use xanthan gum to do that, its used in a lot of homemade ice creams as well
where is the written recipe? PLEASE
Try to use date syrup instead of adding white sugar .. I can offer you 100% pure date syrup
MY REPUTATION STAY INTACT
You cheated! You opened your eyes and said number 2 after seeing that number 2 was the homemade sauce
Thai people are innovators. and arrogant, refusing to imitate any product or anyone.
But what is remarkable is that they are skilled at seasoning all kinds of food. Therefore, it is not surprising that visiting guests from all over the whole world are satisfied with the food prepared and sold in Thailand.
Let it be known the actual owner of Sriracha Sauce has never disclosed the production recipe and cooking technic to anyone else. So remember that the true taste of the origin Sriracha Sauce is far better and more acceptable than all counterfeit sauces.
It was very pity that the plagiarists were praised. Why don't we consider some trade etiquette even though the original product owner still doesn't yet register the copyright of the product brand name? It is an example that should not be glorified at all.
This sauce was common in Thailand ages before the Sriracha Rooster Sauce came on the market. Nobody is plagiarizing.
I use xanthan gum in recipes, but I'm not sure about the consistency of this. It looks to be a little slimy. I probably won't use it.
Make a follow-up to it with a donald trump makeup tutorial