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In this video, we show you how to make delicious, fermented sriracha sauce. This hot sauce is tangy, sweet, and perfect to use on almost anything. A quick 1 week ferment adds incredible flavor, while the honey and vinegar add sweetness and bite. This is a PERFECT beginner hot sauce if you’re new to fermenting, and will last up to 6 months in the refrigerator.
Full recipe (with ingredient weights):
Fermenting peppers (video):
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Equipment links (affiliates):
Hot sauce bottles:
https://amzn.to/3zyvzvg
Metal funnels:
https://amzn.to/4cvHd8L
High-powered blender:
https://amzn.to/4eMv7db
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Thanks for watching Pepper Geek!
#recipe #spicyfood #hotsauce
35 Comments
I tried a fermentation once and it failed. As I only grow about 10 pepper plants I’m too scared to try another one!
EXCELLENT job presenting this recipe, you made it look very doable. I LOVE me some sweet red Jalapenos, Fresnos and commercial Sriracha Sauces so I really think I'm gonna attempt this one, thanx.
Great simple video about one very popular sauce with perfect length and level of detail. Thanks 👍!
Is there a recipe for a hot sauce that doesn’t require you to ferment your peppers? I live in an apartment. I don’t really want my pepper house stinking!
I really enjoy this channel. Great work, you two!
i frequently will pickle onions in brine, and you get the same yeast at the top of the jar. I just fold a paper towel and dab it out. It isnt bad, just looks gross.
Yes! I've been waiting for this! I'm enjoying the Tabasco brand sciracha (as an alternative to Huy Fong). Its made with jalapeños not tabasco, a little darker, not as sweet & no weird ingedrients like Huy Fong 🌶
I love checking out videos. 91 degrees today, 93 tomorrow. Hot stuff. I had to share.
I used whole garlic cloves I grew last year and fermented in honey, sped up the fermentation of the hot sauce as well.
this is god tier
Great video. I am definitely going to try this one.
Looks great. Will try once I get some peppers to that stage. Did a fermented hot sauce last year and left it almost 3 months accidentally. Loved the flavour but very very spicy. I will always be team ferment for all the benefits it gives.
I made an all-red and an all-green fermented Fresno chili sauce last October that we are still using. Frost was coming so they all had to be picked regardless of color. It was a basic recipe of chilies cut in quarters, garlic, ginger root, black pepper, and allspice berries one month ferment. For one month ferments I go to 3.5% saltwater solution. Then drain (saving the liquid), blend with a Vitamix, adding some of the saved liquid and rice wine vinegar to taste. It's not too spicy and is great for general use. Well, mainly by my wife. I like the hotter stuff personally. Honestly if stored in the fridge it should last easily a year or so if needed. When you add extra vinegar it goes down to around 3.3 pH. And yes, I always heat my ferments to 170F or higher to stop fermentation. Don't be afraid of the seeds and pith, that's my motto anyway.
Yyyaaaaassssss
Do you guys ever give your sauce a fermentation jump start by giving it a dash of ginger bug or kimchi juice?
Great content. Thank you.
I have a ton of Anaheim chilis, would they work too?
Does the addition of vinegar kill the "bugs" or bacteria created during fermentation?
You are natural teachers! TY
Garlic. TIP: I am one of those incredibly unfortunate souls that can't have anything from the Allium family. No onions, garlic, shallots, leeks, etc, etc. What I can do is infuse oils so I at least have that. The other thing I can do is grind up the garlic with a bit of water(non tap) and extract the juice. That is what I add to my ferments for hot sauce. It works just fine. There is a percentage of the population that can't digest the vegetable matter of Alliums without digestive trauma and then there are those that are truly allergic. I am "lucky" enough to still be able to infuse the flavors. 😅
So hot 🔥
I mean the sauce 😉
Are you expecting? I'm asking because you're glowing.
Leave the kham?! Sure it’s safe, but it’ll make your ferment taste like a barn. Scoop it out!!
It is not a supply issue, it is a communist China issue.
Why are you wearing a sweater in the middle of summer
Great video as always! Can't wait to try this recipe!
I have a question about the inclusion or in your case the exclusion of the seeds and inner membrane. If this portion of the pepper holds the 'heat' and since you are straining fibre out in a later stage, can you leave in the innards of the pepper in the early stages? Happy to hear your assessment
Looks Great !
⭐⭐⭐⭐⭐👍
Rice Vinegar 💯
srirachi recipe I learned in Cali
1½lb Jalapenos or Fresno's
½lb Sweet Pepper Cubanelle
6-8 garlic cloves
4-6 cherry tomatoes
4 tbs Brown Sugar
1 tbs Sea Salt
Blend into mash
Ferment 5-8 days
1 tbs Honey
1 tbs Rice vinegar
Blend very well
I don't cook it,
Ready for the bottle
keep it in the Frig !
Leave about 2 inches of headspace because it's going to continue to ferment
✝️🇺🇸
To make it a bit hotter could you leave some seeds in?
I started doing 6 Banana Peppers 3 years ago because of this channel. The following year I did 10 Banana Peppers, 10 Bell Peppers. This year I have 15 Jalapeno Peppers, 15 Jalapeno Numex Lemon Peppers, 10 Jimmy Nardelos, and 11 Bell Peppers. Going to dehydrate a bunch to make spices and definitely will be trying out sauces. Really enjoy the channel. If you ever wonder if what you're doing is impactful, the answer is absolutely yes! Please know we are grateful for your uploads. Thanks!
Gonna try this recipe thanks for sharing
Amazing! I need to try this now
A cool tip I learned, when you're done making the sauce, don't throw out the left over pulp that didn't go through the fine mesh strainer. Instead, spread it out and dehydrate it, then put it in a spice grinder. Now you have additional hot spice.
Ya know I've made some of your recipes in the past but have been a little scared to try fermentation. I think this video was the push I need. Thanks! "I know I'm wearing a tabasco sweatshirt, but we are hot sauce lovers…"
How might Shishito pepper used in place of Jalapenos? My shishito peppers are harvestable, but not jalapenos yet.