My second go at making Sriracha. This version is now almost too hot, but has a far more complex and satisfying taste than the all jalapeño version. Using multiple forms of pepper, and probably more garlic, really added a lot to the dish. Really all I think I have to do now is adjust the heat, which probably means halving the habanero and adding one more red pepper.
Note when the mash ferments, the scent changes radically over time – initially it had a sharp and rather unappealing scent, but it mellowed and matured into something far more unified in scent and, obviously, taste.
Please note when chopping peppers – wear gloves and goggles. Yes, goggles – I keep a pair of goggles for when I cook with irritating foods.
- 1 1/2 lbs red chili peppers; Fresno, jalapeño, or Serrano
- 4 habanero peppers
- 1 red pepper
- 3 tbsp maple syrup
- 8 Tbsp crushed garlic cloves garlic (24 cloves)
- 1 Tbsp salt
- ½ cup red wine vinegar
- 2 tbsp soy sauce
- Remove stems and split jalapeño and habanero peppers. Dice the red pepper.
- Puree all ingredients but red wine vinegar and soy sauce in blender/food processor into a coarse mix.
- Place mix in airtight jar. Leave for seven days, stirring once a day with a wooden spoon.
- Place mixture into pan with vinegar, bring to boil, simmer 5 minutes, let cool. Stir.
- Place mixture into a strainer over a bowl. Press mixture with wooden spoon repeatedly to drain all the liquid.
- Add soy sauce to drained liquid. Pour liquid into bottle via a funnel.
- Store in refrigerator. It should keep for three months, maybe as long as six.