Have you jumped on the Sriracha craze? If you haven’t or have never heard of Sriracha before, I recommend you run to the store right now and get a bottle. No wait, finish reading this post first and then make your own. It’s easier than you think. Honest.
The Virtual Potluck crew has teamed up with Savory Spice Shop to bring you 12 recipes using different spices from their online spice store. Each of us chose a different group of spices and I was fortunate enough to grab the Chili! Chile! spices.
A whole box of spicy chile deliciousness showed up on my doorstep and I needed to figure out some use for them that wasn’t the norm.
A few weeks ago I unearthed the giant mason jar pictured here from the top cupboard of my kitchen. 4 years ago I had filled it with habanero’s, jalapeno’s, smoked jalapeno’s from my garden. Along with white vinegar and garlic. 4 years it sat waiting for it’s debut. I was a bit scared to open it, as I wasn’t quite sure if it would be any good. I stuck the immersion blender in it and proceeded to strain it through a sieve. The end result…well let’s just say there’s not much of it left. We have been practically drinking it.
So, as I sat staring at this pile of beautiful dried chiles from Savory Spice Shop I had the vision of making Sriracha from them. I had never made it from dried chiles before, only fresh but what the heck, right? I started the kettle of water and picked the chiles I was going to use for the Sriracha.
I put the whole chiles in a big bowl, covered them with boiling water and let them rehydrate. Gave them a quick dice and added them to the big mason jar along with the ground habanero, white vinegar and salt. Capped it and put in the fridge for 2 weeks. That’s it. No need for 4 years of brewing either. The best part of all….you can make your own Sriracha for less than $10. 4 – 1/2 pints of chile deliciousness. Just think how excited your friends will be when you present them with a jar of your homemade Sriracha?
Homemade Sriracha made with dried chiles. Only 2 weeks of steeping is required to get a full flavored chile sauce.
- 5 dried ancho chiles, whole
- 18 black & red chipotle chiles, whole
- 2 teaspoons ground habanero
- 5 cups white vinegar
- 1 tablespoon kosher salt
- Bring a kettle of water to a boil. Put the whole chiles in a large bowl and cover with the boiling water. Place a heavy plate on top of the chiles to keep them from floating. Allow to steep for 30 minutes or more.
- Remove from the water and rough chop. Add to a 1 quart jar (or 2 pint jars) along with the ground habanero, vinegar and salt. Cap tightly and refrigerate for 2 weeks. Shake the jar lightly every few days.
- Insert an immersion blender (or conversely use a countertop blender) into the jar and blend well. Pour the chile mixture into a fine mesh sieve set over a large bowl. Stir to strain the liquid from the solids. Press the solids with a rubber spatula and discard. Repeat with the remaining chile mixture. Ladle into clean 1/2 pint jars and cap tightly. Store in the refrigerator for up to 1 year.
Disclaimer: Savory Spice Shop sent Virtual Potluck members spices to test and develop a recipe with, free of charge. My opinions, as always, were based on product testing and tasting! US mailing addresses only. One (1) winner will be chosen randomly. Prize will be shipped by Savory Spice Shop. The contest ends Sunday, April 22nd, 2012 at 11:59 pm Eastern time. The winner will be announced on Monday, April 23st via email and will have 48 hours to respond before a new winner is chosen.