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
Ingredients
- 5 dried ancho chiles - whole
- 18 black & red chipotle chiles - whole
- 2 teaspoons ground habanero
- 5 cups white vinegar
- 1 tablespoon kosher salt
Instructions
- 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 after opening.
- Makes 4 1/2 pint jars.
Notes
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.
Recipe By:
Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
I really love this recipe and hope you will too!
Thank you for the recipe. This is wonderful! My husband loves it so much he is now threatening to take his own hot sauce to restaurants when we go out to eat. 🙂
No garlic?
You can certainly add garlic if you’d like. This was just a quick sauce using dried chiles. When I make with fresh chiles, I always add garlic. 🙂
Can this be water bath canned to be sent in the mail as christmas gifts? Thanks, Kim
Absolutely. The amount of vinegar keeps it from going bad, but if you make a lot of it, I recommend water bathing it just for insurance. 🙂 Happy Holidays and Enjoy!
I was looking at the recipe for Sriracha sauce and I was wondering if the jars need to be run through the water bath canning process before being stored in the fridge?
Hi Dylan, nope no need to water bath them…the vinegar will keep it from spoiling in the fridge.
Just mixed up a batch of Sriracha and am awaiting the results. I might be missing something but how can you get 5 cups of vineagar plus peppers into a one quart jar. I ended up using 4 cups and a larger jar. Thanks for bringing the idea of home made Sriracha to light. My wife may not ba quite as happy as me though:)
Hi Keith, you’re right that does seem like a typo. I will recheck my notes on that one. Glad you were able to make the adjustment. Let me know how it turns out.
So I finished up processing the first batch of the sauce. Using 4 cups of vineagar instead of 5. Came out with a full quart of delicious spicy goodness. I can not wait to finish the first bottle so I can make more. I don’t, however, think it a good replacement for regular sriracha. It has a much more smokey/mexican hotsauce flavor. Very good but just not quite asian. I’ll have to see if Savory Spice has dried Thai chillies. Thanks for the recipe and the start on my new obsession of home made hot sauces.
Hi Keith…you’re right, the dried chiles definitely make it more of a Tabasco-ish type sauce. I make it with fresh chiles too and it comes out much more creamy and less watery. Glad you are enjoying this recipe….and your comment made my day!! 🙂