People stare at me in awe when they see just how much spicy food I devour. Random fact 147: spicy is not actually regarded as a “taste” and does not belong to salty, sweet, sour, bitter, or umami. A bottle of heat is inextricably tied to my side to satisfy my spicy addiction. If I wander too far from it, I find myself developing crazy cravings for something spicy pronto. There’s talk about submitting yourself to extremely spicy foods as a version of “benign masochism” which I find interesting to say the least! Last week, as my hot sauce bottle finally gave out on me, I realized that I was probably averaging an absurd number a year and having long since been an advocate of homemade laundry detergent, vanilla extract, brown sugar, sauces…and even health and beauty products, I scratched my head wondering why I hadn’t made my own sriracha yet, especially considering just how much I was spending on it plus all the preservatives in one red rooster bottle. So today, I present to you homemade sriracha, minus all the yucky stuff.
- 1 lb sliced fresno (red jalapeño) peppers
- 10 cloves sliced garlic
- 2 c apple cider (or rice) vinegar
- 5 ts fish (or soy) sauce
- ½ c honey*
- Combine everything together, cover, and allow to sit overnight (or up to 3 days if you have the time/patience).
- Afterwards, pour everything into a pot and bring to a bubble and simmer for 10 minutes.
- Allow this to cool and blitz in a food processor as smooth as you can get it.
- Using a fine mesh strainer, push your pepper mixture through it (if need be, run it through the processor again). The goal here is to release all of the liquid and leave behind just the pulp/seeds.
- Take the liquid and simmer for about 10 minutes, just to reduce it a bit further naturally. You can skip this step if you’re using cornstarch/arrowroot/tapioca.
- Cool and bottle.
Time does not include inactive prep.
Live a spicy life!
Your Squishy Monster ^.~