I used this recipe: [https://www.seriouseats.com/sriracha-recipe-from-scratch](https://www.seriouseats.com/sriracha-recipe-from-scratch)
I made it with red, ripe jalapenos that I grew over the summer. I fermented it for 7 days. However, it is way too spicy to eat.
How do I tame it? Should I make another recipe with something like bell peppers and mix it together? I really don’t want to add a lot of sugar to it.
by ImissHurley
13 Comments
I think your idea of doing the same thing with bell peppers and mixing them together is gonna be your best bet.
Sometimes home grown jalapeños be like that.
Ferment it for 2 months, it’ll gain complexity and the spiciness will go down through fermentation! I do the same thing for a habanero hot sauce and 2 months is a perfect balance of heat and complexity!
Add lime.
Add fruit or citrus, blend, keep refrigerated.
Post this on r/spicy I dare you.
I had the same problem with spiciness with my first batch, it was red death. The next time I made sure to scrape all the seeds and membranes out before blending and it made all the difference.
I can eat pickled jalapeños out of a jar like candy. I grew some ow my own this summer and pickled them. They are hotter than my habaneros.
If it’s too hot, I’d add sugar. But honestly, I’d err on the side of getting used to it or using tiny amounts.
[here’s](https://californiathroughmylens.com/sriracha-factory-huy-fong-foods/) how Huy Fong makes Sriracha. Their open house is lots of fun.
Are you positive you grew jalapenos? Its not uncommon for chili seeds to be mislabeled…
Sugar or vinegar
Today I learned that there are red jalapeños. 😭