Fresno Chili “Sriracha”

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Yet another recipe that has become a staple here that was inspired by a post of food52.

Fresno chilies are perfect for making homemade sriracha.

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Five ingredients and 24 hours start the process.

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Once they are mixed together,  place into jars and allow to macerate for 24 hours at room temperature.

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If your  vinegar doesn’t cover the who lot of chilies, don’t fret, just make sure to turn the jar upside down for a few hours throughout the day.

Place the contents of the jars into a large heavy bottom pot and bring to a boil. Cook for about 5 minutes and yes your house will smell like vinegar.

Turn off stove and  allow to cool. I keep the lid on the pot and let it sit for a few hours. Once it’s cool, puree it in batches in either a Vita Prep (I don’t have one) or a Cusinart.

Place into jars or freeze some. It last a VERY long time in the refrigerator. And then your done!

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Below is the recipe for a smaller batch I usually purchase 2 times as much chilies and double the recipe.

Ingredients needed for Homemade Sriracha – Style Hot Sauce
Once you make it you’ll never purchase it again!

1/2 lb. Fresno chilies, washed, tops cut off, cut in half, seeded and placed into a large non-reactive jar
4 cloves of garlic
1 cup distilled white vinegar (I use cider vinegar too sometimes, but really you shouldn’t use anything with too much flavor)
1 tsp salt
2 Tbsp. palm sugar (or regular white I just used palm since I had some sitting around)

Follow the instructions above and enjoy!

Trackbacks/Pingbacks

  1. One Pot Dinners: Two Recipes for the Slow Cooker | Flavorista - February 5, 2014

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