Sriracha Sauce Recipe - ChilliChump Style
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- เผยแพร่เมื่อ 13 มิ.ย. 2024
- This is my version of a Sriracha sauce. I have been working on this recipe for a little while now, and I think I have it nailed down!
I will be doing a traditional Sriracha hot sauce in the future, if you are wanting to replicate the typical "Rooster" Sriracha hot sauce!
This sauce isn't for sale, but there are a few sauces up for sale in the next couple of weeks!
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What is your favourite hot sauce available commercially?
My Sriracha sauce has been on shelf for quite a while not getting any attention, but keep finding my peri peri bottles empty, and struggling to support my Tabasco habit!
Good question 👍🏻 bit like asking what your favourite movie is.
For me, it depends on what I’m eating. At the moment I find I’m reaching for the Cholula the most.
Tabasco Habanero...MHMB Garlic Chipoltole...or MHMB Visdalia Onion and Georgia Peach
I really love El Yucateco's green habanero sauce, especially on some grilled chicken.
Definitely Tabasco. A few drops can spice up literally anything.
Chillichump: "This isn't something to be used as a ketchup.."
Me: "hold my peppers."
I wouldn't touch a single thing in his kitchen without gloves.
So you wouldn't touch the gloves without gloves?😁
@@dlighted8861 Oh no. you've got me. I'm not touching anything period. there we go. spoon feed me the taste tests. I am not risking my eyes.
@@Dyloniuss So your not gonna touch the garlic?
I always enjoy your sauce videos. I started this year trying fermentation and it is the best taste for a sauce ever!
It never ceases to amaze me your level of technicality while still being approachable. I love your videos and try to watch every last one. Going to be making this with one of my final harvests in Atlanta, GA,USA. CHEERS!
Thank you for the kind words Jimmy!
Thanks for sharing your recipe and the process for dialing in flavors. The sauce looks delicious.
Looks amazing! Thanks for all the great tips!
Good of you to provide the alternative sweetener.
Loving the content, cheers
Great color to the sauce, perfect for this time of year. Can't wait to make it myself.
I was literally scouring your channel earlier this week looking for a Sriracha recipe! Thanks
Hey, little update on the last comment: Dang! It is quite nice. I used habs and i am in heaven. Thank you for the receipe!
My husband loves sriracha sauce. I will try this recipe next year. We always have fish sauce in the cupboard. Love your videos!
Sweet been waiting for a good sriracha recipie , excited to make this!
Really good job! love your videos!!! looks really good!
Absolutely love the channel!
I got to know about fermentation of hot sauce is from you Sir. In my country indonesia, as far as I know, we don’t fermented chili sauce, but using them straight up. Having seen the fermentation, I will definitely try to ferment pure chili before adding other ingredients that we use for particular chili paste recipe as I am afraid the fermentation process may not successful if I blend everything up prior to fermentation. Thank you Sir for this great channel 🙏
the beet root idea was awesome tanks.
Lucky spillage on the pour :) The drop landed right in the jar! and I like the beet root tip/idea, have been wondering how to add natural colour and sugars ;)
YO! Hey CC, We really dig your channel man. My family is finally reaping the benefits of my first ferment and I've got two more started. We just want to say thanks for the instruction. I'm in South Carolina so reapers and scorpions are abundant at our farmers market and the sauces I've made so far are incredible. I honestly don't believe I'll ever purchase hot sauce again unless it's from a small producer. Thanks again Brother!!!
My pleasure! I'm glad you are enjoying my videos! If you are interested in buying one of my sauces, sign up to my newsletter to get alerted when I put one up for sale! www.chillichump.com/newsletter
@@ChilliChump Right on! I'm on board! Thanks!
sriracha was the first sauce i ever made and still one of my favs. good old fermented freznos. i still make it but i mix ghost peppers in for some heat
This one is definitely something I will make.
Great video ! I will try to make it tomorrow 👍
Great video and very informative cheers, great to see your channel is growing strong to, keep the great work up.🍻👍😁
Thank you mate! 🍻
Haven't seen you on this channel before guys, but it makes perfect sense! Great channel for us chili heads.
Both of you guys are legends
Excellent video thank you
Great video as usual,,,,I would have never of thought to add beetroot for colour, i will try it in my next batch, thanks mate,
Awesome channel, can't wait to start making my own. Keep up the good work, much love from South Africa
Thanks Reinhardt!
Wonder if one can make a hotsauce with an anchovy, even if it a very small amount? Saw a guy use it for his secret bbq sauce recipe. Cheers
All your videos have help me so much mate. Totally going to be putting some beetroot in on my next batch. Looking forward to the next year we both have.
Take care and keep it up you magnificent basterd 😎
I made some sriracha last year loosely based off of this guys recipe. it was good. I'm making some again this year and I remembered that he had a formula for the mash. 3% salt by weight.
I’d love to see a video of flavor profiles of different peppers! Love your content. Cheers from Texas:)
I am building up a series of all the different peppers I grow. Have you seen it yet? th-cam.com/play/PLuQ_ySnkV1en-LzckBahvxwV13ROjEjnJ.html
My latest sauce was very similar.
1/2 liter of halved peach ghost peppers
1/2 liter of halved yellow scotch brains
1/2 liter of halved Carolina reapers
1/2 liter of halved ghost peppers
1/4 cup of black pepper corns
1/4th cup of garlic
4% salt brine
3 weeks later drain and blend
1 cup rice vinegar
1 cup brine
1 cup pineapple juice
Salt to preference
Absolutely phenomenal sauce everyone that has sampled it loved the Tang and the serious heat. Pizza is a must.
Edit: and 1 teaspoon xantham gum
Looks good. I am gpnna try it.
Thats a great looking sauce mate
Love watching your methods and love your insight to things. I look forward to more and will help how I am able.
Good thing I didn't buy Sriracha the other day 😄. Awesome presentation as always. Love the accent. Love the recipes. Keep up the excellent work 🇿🇦
Just started my own sriracha fermentation using homegrown Thai chili's, scotch bonettes, and poblanos with a beet root and carrot for sugars. Thanks for the great tutorial! Fingers crossed for a stable fermentation period and I'll be back in 4 weeks to finish it up!
And lots of garlic, of course 😋
Good luck!
@@ChilliChump thanks! I just finished it after a 7 week fermentation and it turned out great! The fermentation was a super slow burn and probably was more active around week 5 based on my burping every 3 or 4 days
I would never have thought to add beet to a hot sauce. Looks tasty, loving the color.
Awesome vid. Thanks, Sir. And as Bono said in the past: Garlic...too much is not enough.
Man.. i love watching your videos!!
Thanks Brad...I love that you love watching my videos!
I made the sauce, its tasty but it’s definitely a challenge to find the right balance given its heat. Plus its my 1st time making it , so its a little hard to know what to compare it to. It was really fun making it and I appreciate you sharing it .
Hello chef , watch you from Bangladesh 🇧🇩🌹
Great work
Thank you so much 😀
Will add this to my list of sauces to try for the next year since I have almost no fresh peppers left. I am wondering if the beetroot contributes something to the flavour. I have never seen using one in the sriracha sauce.
Congrats on seventy-five thousand subscribers!!!
Thank you!
@@ChilliChump waiting for the celebratory tablespoon of max heat video.
Super stuff last year was the first time I did any chilli style sauces. I made a nice mellow one using Jalapeños nice and creamy for salads great on chicken not super hot but this year I’m going to get going on some hotter ones using some of your ideas. Growing loads of Carolina reaper and scotch bonnet plus poblano for your little friendly competition ha ha cheers 🍻
Looking forward to your video for the milder "rooster" version
keep doing the good work!
Actually love the color. Wish I could taste
I will be making a new batch for my shop soon!
Very nice recipe, although I'll probably be a little more conservative on the amount of chili . . . . The thing that stands out is the beetroot. The most under-utilized combination; chili and beet. Since I made raw, fermented beetroot with jalapeno I have become obsessed with using beets in everything, even ginger and beetroot wine.
Beetroot wine sounds amazing
@@joeb4142 Right now I'm on my carrot trip; from fermented carrots to achar to wine. And - it took many tries to get it right - but my carrot wine is so close to a Blanc-de-Blanc it's almost scary. Thanks for the reply and DEFINATELY make some beetroot wine. It is so good it will blow your mind. Blessed be..
Really want to thanks for one more video. Since I got tired of supporting bosses I'm looking forward to boss myself and as a chilli lover want to invest on it. Chilli powder, chilli sauces, garlic powder, garlic paste.
I used one of your videos to make my first hot sauce, tabasco style. Really good!
It's this one uncooked?
Hey boet, nice video! How long will that sauce keep for in the fridge? I find fresh garlic makes sauces spoilt quite quickly
I found an amazing way to get Kahm yeast out of your ferments. It's this new tool called a spoon, sir. ;) hahaha! Great vid as usual. Our season nears an end and I'm already getting hyped for next year! Hope things are well on your side of the pond.
Bryan's Pepper Garden Channel LOL! I was frustrated watching him fish that out with a blade also. Spoons work!
Normally he does
Interesting idea using the beet for sugar and colour.
I made a sriracha with ghost peppers once, the pale off white colour was pretty frightening. You wouldn't want more than a few drops of the stuff.
Very nice. The only thing I do differently is using the paste from roasted garlic after the fermentation. That elevates this sauce to greatness.
Thanks for sharing your recipes and techniques to make these sauces. Your videos are very informative and have inspired me to start fermenting at home. Im within a week of bottling this Sriracha sauce and I’m getting excited to taste the fruits of my labor. I have a question when it comes to bottling this sauce. How can know if this will be safe to bottle up after I add the sugar? In your Aji lemon pepper video you mention to heat up the sauce to 60-70 degrees Celsius to stop fermentation from starting up again. Do I need to heat this sauce up as well? How can I make this decision with other sauces that have sugar added after fermentation? Thanks again for the great videos and please keep making them! Cheers!
It's my pleasure!
If you test the pH of the sauce and it is below 3.4, then it shouldn't start fermenting again. However to be safe I would probably still heat this to about 60 or 70 to stop the fermentation
Adding that beetroot was so smart :0
Haven't thought about using it in that way :D
Hi chillichump great video again, where do you get the plastic screw lids from ?
Love your videos! Thank you! ...odd ball question.. is there a downside to blending two different fermented sauces? .. or.. fermenting in multiple jars and then combining them when you process into sauce ..?..
No real downside, except it may muddy the flavours..... Or it may improve the flavours!
Very cool I like the addition of the beet root gonna have to try adding that to my sauces one time. Ever notice how xanthan gum can change the color of hot sauce ?
Never really noticed a change in colour from the xantham gum... But I want really looking out for it. Will keep an eye out!
Nice one... I made one from 4 big cloves garlic with 2 tablespoons of sugar diluted in 1 tablespoon rice vinegar and fermented 300 gramms yellow habanero peppers. Think to ad more sugar and some rice vinigar to dilute the heat. Came out lovely hot.....
Nice vid man
I have enjoyed all of your videos and this one has really inspired me. My questions are:
Do you find adding all the extra ingredients at the end reactivate the ferment risking messes when opening the sauce later?
How did adding the extra ingredients at the end effect the final ph?
Keep up the great work. I love your videos. I wish I had the grow space you do.
Hi Mike, if you watched to the end you will see that the pH of the final product is 3.6. Lactobacillus slows down or even stops around that level and lower, so no problem with any ongoing fermenting. If there is it will be minimal!
@@ChilliChump Thank you for answering my draft question. I stopped the video right as you said "stay spicey".
Thanks for the reply. You rock. Stay spicey.
Are you planning on refrigerating this sauce? If not, are you not concerned about re-activating the fermentation with the added sugar? Thanks for the great videos!
Does it matter if you add the fish sauce prior to the fermentation or after? I use Red Boat prior to fermentation a similar strength and I can't taste it after fermentation although it smells initially. Maybe this could be helpful for your issue of strength.
Hey Chilly Chump !!
Big fan here from Brazil!
Love your channel, been doing some pepper fermentation inspired by your videos ... I'm in my 5batch, mainly doing some periperis and habaneros...
Quick question though, I've been mixing my mashes prior to bottling at the end with white vinegar (to tone down the spice for my relatives), however I've noticed the vinegar quite often separate from the pepper....
What would be the possible solutions to this ? I saw you've used an emulsifier on this siracha recipe.... Would that suffice ? What would be the measure ?
Either how mate, just love your channel ! Thanks for teaching me what became a very enjoyable hobby !
Stay spicy...
Tiago
Hi Tiago, I am glad you are enjoying my videos!
Xantham gum is probably the better emulsifier if you are going to use one. I try and avoid it when I can. I sometimes use a stir plate like in this video: th-cam.com/video/eDbqt_xynDY/w-d-xo.html
The measure for xantham is a bit difficult to say...just use a little to start. It takes some experience of using it to get a good measure for it.
Somebody get this guy a Vitamix so he doesn't have to do everything in batches! Great video.
I've got something industrial now! But still would love a Vitamix!
You could have passed that off as grape jelly when you opened it up after 6 weeks! :) I recently made a sauce thats reminiscent of Huy Fong Chili Garlic Sauce, the one that's more of a paste like consistency. I need to get brave and try a mash fermentation.
With fermented sauces, once you add vinegar...how long can you store at room temp and/or fridge? Thanks.
I saw some they add water and they cooki it after the fermentation. What makes the difference? Thank you
Where I live I only have two main varieties of red peppers, Kashmiri which is very mild (1000-2000 sh) and South Indian chilli peppers which are quite hot (50,000 to 100,000 sh). What would be the best way to make the sauce using both or either of them? Should I mix them in a specific ratio or can I just use the South Indian one by removing the seeds/veins? Also would coconut vinegar go well with the mix instead of white vinegar?
You are amazing 🤩
What % distilled vinegar do you usually use both for marinates and fermented sauces? :)
Brilliant video, I've just purchased some Sunpet jars and Ph meter because of your videos! Why did you blitz the peppers to do the fermentation? Could you have left them whole then blitz after fermentation?
I do it either way...it really depends on what I'm going for with the recipe. I made a video about mash Vs brine method th-cam.com/video/1IyrvH-Gexk/w-d-xo.html
This is a great video!! Thanks. Quick Q.. when you added sugar, aren't you concerned to kick start the ferment? Or did you measure the acidity and decide it was low enough for the ferment to get started again?
The sugar I added is erythritol, which lactobacillus can't process. But if I was using normal sugar I would likely heat this to 60/70'C. The pH is likely to be low enough though, but best to be safe
I absolutely LOVE these videos. Can you please tell how long you are blending after you add the xanthium gum? I am sure it will depend on the blender, but at least it will give me a reference to go by. I am growing 10 bhut jolokia this year to add heat to my cayenne peppers. I also want to make some hot sauces that my friends will have a hard time eating because of the heat levels. lol. It will be my first year using fermentation. I really cannot get enough of all your videos. Thank you!
Thanks David, glad you are enjoying them! With regards to your question...you would need to blend until the sauce is fully emulsified. Try not do it too long though, don't want to introduce much oxygen
looks awesome. Do you recommend xanthan in all your sauces? My fermented sauces always split. Quite a nuisance
No, I use other methods for emulsification depending on the sauce I'm making. Xantham gum is a last resort. th-cam.com/video/eDbqt_xynDY/w-d-xo.html
I’d like to make a Jamaican style sauce similar to Busha Browne’s Pukka Sauce but with cayenne peppers. Any ideas or recipes?
Thanks for the great video as usual 👍🏻🌶️ I'm just starting out on hot sauces and my flatmate loves this brand so I'm hoping to make her some as a Christmas present. Can I ask what type of blender you use, can you list the ingredients also ? I find it hard keeping notes when watching videos. Also I can't find starsan on Amazon, I read on the FB group there's another version but can't find the post. Also are the Lakeland fermentation jars okay for this ? Thanks. Les aka ScotchBonnet on the group
Hi Les, I wrote about the alternative for Starsan here : www.chillichump.com/no-rinse-sanitiser-alternative-to-starsan/
The Lakeland jars will be fine to use for this.
Regarding the ingredients etc. I will have this all in my recipe book which is coming very soon!
@@ChilliChump thanks for getting back to me, I'll be making this on Monday 👍🏻🌶️
@@lesmcd apologies...missed one of your questions! I use this blender geni.us/nutrininjablend
Just create one. If I might add, it is way better to use Mulata Isleno then Poblano. But Mulata isleno is brown, so it might affect colour.
Amazing video! I really want to try this recipe but I just have to find out where I can source large quantities of high quality chillis in London.
Google South Devon Chilli farm, great selection and very quick delivery. I had to order some to Spain because I just can't buy them here, less than a week I had them delivered and the quality is amazing. They offer bulk purchase options too
I'm wondering if adding the vinegar would destroy the probiotics from the fermentation process?
Lived in Thailand for 20+ years and helped and made Sriracha Sauce in many places even in Sriracha itself and Bang Saen which is very close to Sriracha. Never seen it made anything like that anywhere in Thailand.
'nuf sed. plamuk aka travelligchef
Its a derivation, my own take on the recipe. The core flavours are still there and would be recognisable as a sriracha type sauce. It's all about experimenting...if I wanted an exact replica of Huy Fongs sriracha, I may as well buy it because it would be a lot cheaper than making it!
What emulsifier did you use at the end ? And what is the ratio please? I am currently growing a dozen plants of scotch bonnets and japanenos, and you channel has been amazing for inspiration!
Xanthan gum. Start with about 0.2% by volume ..and add until you have the consistency you want.
@@ChilliChump Thank you ! You are a legend !
Shaun, if I put palm cane sugar in mine 20 days old brine fermented chillies, and bring that in boiling for 4-5 minutes,will be ok to store it at a shelf? I always check my ph and trying to have lower than 4.0.
It should be ok....just make sure you are sterilising the bottles and caps very well too!
@@ChilliChump I always check twice. I also use star-san
Yummy yum yum. 😆
Do you leave the seeds in the emulsion when you make hot sauces or should you sieve them out ?
Really depends on the chilli variety you are using. If they have loads of seeds, then remove them. Also you can try chewing a seed and see if it's bitter. If it is, remove them. Superhots don't typically need their seeds removed
Should there be ginger in the Suraci sauce???
Does the fermentation process stop when you added the vinegar? Will the fermentation goes on?
It will stop when the pH is low enough, or when there are no more sugars for the lactobacillus to process....or of course if you heat process
What brand of Food Mill doe you use to separate your juices and pulp?
Hi Terry. It's this one here geni.us/roslefoodmill
2 Questions:
1) Was that light brown sugar or dark brown sugar?
2) Since this is a fermented sauce, and you added the sugar after the fermentation process, I assume you'd need to store this in the fridge to keep the sauce from fermenting further. Would it be safe for shelf storage? I'd think the bacteria would continue to eat the sugars and shatter my bottle, unless I went with a plastic one. Any thoughts?
Thanks!
1. I used light brown for this. Dark brown would do the job just fine too. But palm sugar is ideal
2. If you watched to the end you will see that the pH was down to 3.6. The Lactobacillus slows down when it gets to around that level. So if there is any build up of CO2, it will be very minor. I just tested my sauce, there was no build up of pressure.
@@ChilliChump That is great insight. I didn't know they slowed down on the 3.6 mark. Thank you so much! Love the content.
I’m just wondering.. I see a lot of recipes boil the sauce after fermentation, does that make a difference? Does that affect the stability of the sauce? I’m wondering as I have a pretty big jar fermenting that I want to make into bottles of sauce I can use throughout the year.
It won't negatively impact the shelf stability. But it could change the taste...and also kill off the beneficial bacteria.
@@ChilliChump crikey thank you for the quick response! Well that answers my question then, I’m all about the bacteria. Seems wrong to kill off that bio culture, non boil it is! 💪🏼 🌶
Well done Shawn😂
@chillichump is it okay to freeze peppers and then ferment them?
Not directly. You would need to add fresh peppers too...I recommend 50% at least
How do you go about washing the blender? Do the oils from the pepper wash off easily?
I only use this blender for my sauces. But I still wash in the dishwasher, and it doesn't appear to leave any residue or smell
Great recipe but at what temprature do you ferment? And how can I do this in another way?
I ferment between 19 and 21'C. Depending on the phase of the fermentation. But if you can get around that temperature you will be fine
So, new to this… does liquid need to cover the whole peppers but if it’s a mash you don’t need to have a liquid cover? I’m growing Carolina Reapers Ghost and Habanero, should I ferment in a mash or diced up?
Hi Warren. Have a look at this video...may help you out. Let me know if you have any other questions. Mash vs brine
th-cam.com/video/1IyrvH-Gexk/w-d-xo.html
Hi ChilliChump, did you make the vid for the Rooster Sauce?
Hi Johan. Not yet!
Another great recipe. What temperature is the Fermenator set. Thx from Texas! Where everything is Hot!
Thank you! I have it at 19' celsius, because most of my fermentations are longer than a month. If I wanted to ferment for under a month, then I would go with 20 or 21 celsius.
@@ChilliChump Thank You! I have a small refrigerator/freezer with a precise temperature control I will be using. Making your Sriracha recipe with some of my Savino Red Habs. Making a huge batch.
I normally have so many, I just run through my slow speed, maceration juicer. It make a beautiful pure juice extract! Dilute w/Vinegar. Ad salt. garlic juice. Tasty!
I had a group of Mexican painters working on my house. They were eating Tacos. I offered them some of my bottled Sauce. They were sweating for a long time. They laughed about the Gringos Hot sauce being so good!
On your fermenator is it just a dark place or do you have to keep it cold
It's a modified fridge...maintains any temperature I need. Have a look at this video to see how it's built. th-cam.com/video/nMMbdDRJaUY/w-d-xo.html
Is there a specific reason you use brine in the airlock as opposed to just tap/filtered water?
Because brine will stop a lot of pathogens from growing. And if the temperature drops, and the liquid in the airlock gets sucked into the fermentation, then it won't affect the salt concentration
@@ChilliChump wow that is interesting! What salt % do you use for the airlock brine? 2 or 3%?
I use the same that I use for that fermentation.