Sriracha Sauce Recipe From Scratch!
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- Опубликовано: 22 авг 2024
- #AcreHomestead #HomemadeHotSauce #Sriracha
Sriracha Recipe: scratchpantry....
Easy Homemade Hot Sauce (Canning Recipe): scratchpantry....
I hope you give making homemade sriracha sauce a try! It's so empowering learning to make your own hot sauce and not depending on the grocery store for your hot sauce needs!
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My cousin used the dehydrated pulp mixed with salt for holiday gifts as "Sriracha salt". We ate it on popcorn or as a season salt in cooking. It was amazing. Just an idea.
Excellent idea
Yum!
Hmm..Good idea. Sneak that in on my brother and his wife. Call my salsa marinara will they. 😜 Just because I don't eat it atomically hot like they do.
Oooh love that idea!!!! Siracha salt!!! 😃🇺🇸🇺🇸🇺🇸
That sounds delicious
The Mexican in me is already saying, "Wearing gloves for chiles is for cowards! ☠️"
But the Scotch-Irish/German in me is saying, "Pass the gloves, please." 🤣
Per your last video, I know you've been super busy with your garden and life so I just wanted to give a tip my grandpa did: He'd hire someone local to harvest the ripe produce in his garden in exchange for a portion of it. That way it was harvested, he didn't get overwhelmed, and someone in need got quality fruits and veggies.
It burns like mad crazy I’ve learned that the hard way lol
One word...contacts... I have learned to not be wearing them when working with peppers. It's like the capsaicin gets into the lenses and my eyes burn. I was very proud of my cutting two seranos without my fingers burning! I'm a wuss with peppers I admit it 😩😩😜😜
@@DivinevirgoFeminine So have I. I saw Cowboy Candy on Becky's page, being from the UK, I'd never even heard of it. I'm not a fan of heat, but my family is. So I decided to make it, and stupidly didn't wear gloves. I was in agony for many, many hours, my partner actually went to the late night chemist for some help (all he could do was aloe vera gel). I tried ice, vodka, hand lotion, soap, oil, cold water, hot water....everything I could find online to take the pain away from my poor hands. But it was only the next morning that it started easing. I've made the cowboy candy since, wearing Marigold gloves, and I was fine. But even thinking about it all now makes my palms tingle 😅
You are such an inspiration, we just moved into our homestead and you are our GODDESS. Thank you.
Congratulations!!!
And thank you universe for showing me my dreams are close to coming true just as yous has 🌾🌞🌻
Hi Becky! I ferment our hotsauce! (Actually, i ferment all the things! 😂👌🏼). And i check my ferments with a ph strip. Below 4,5 is acidic enough to make it shelfstable on its own! No need to can or refrigerate 🤗
Great to hear ❤
pH stips age fast and loose colour accuracy.
What ingredients will ensure the PH is 4.5 and below?
@@jelly8594 There are now very good & affordable electronic pH meters available today.
You mention Sriracha being a little bit thicker, and that's because of the xanthan gum! For anyone who wants to use a thickener, that one actually is available in grocery stores! It's used in a lot of gluten free baking mixes to help give the baked goods structure they lack from not having gluten. I've seen it sold by bob's red mill 🙂
I recently tried washing my hands with regular soap and water and some salt, after working with peppers. It worked really well for me, no more burning hands!! For anyone who wants to try it.
Oh good to know!!
I've found washing your hands with lemon juice works too
I've been told to use coffee grounds but I like this idea SO much better! Thanks for the tip!
Thanks for the tip burning hands are the worst ughh 😫
Did you tell "the 1870's" people that? She gave up and peed on her hands to stop the burn.
I was too busy being a rebellious teen to learn canning from my mom and grandma. So now at 54, I'm learning from you. Thank you for making these videos.
Same!
Becky, you make it look so easy. But, really girl- full time job, full time garden, full time preserving I can’t keep up. Oh, wait big time RUclipsr! Dang girl, you are so so awesome and adorable at the same time. Wish I lived in that temperate climate.
The first time I made it, we had company and everyone in the house
was coughing and sneezing, even my cat. Something about the vinegar
and the pepper combination went into the air. Oh, it was delicious!
1st Viewer, please share with us where do you get all the energy from...your energy and enthusiasm is contagious....Respect...
So true, love watching her videos.
Aw thank you so much!! IDK lol
@@AcreHomestead You have make a video on how to get that Loads of energy and enthusiasm....please...pretty please...LOL
@@atk1205waaaay late to the party, I know. But how goes the energy hunt? Have you tried just simply finding things that you Love and enjoy doing(that aren't too "unhealthy")?
Godspeed! ✌️
Anytime I feel lazy I'm like what would Becky do! She would get things done❗🌹 And it's really inspiring me. As you do.
I don't have a homestead yet, though there iss always things to do!
Thank you for being such a Goddess Becky. Much love ❣️🌹 and many blessings 🌻🌞🌾
The color of those peppers was stunning!
Homemade is always 10 times better than the store-bought stuff
Not always not had a homemade sauce better than Huy Fung Siracha. Sorry.
Huy Fong's(Rooster Sauce) original recipe had used Serrano peppers, but due to the scarcity and inconsistency of the preferred colour decided to switch to the abundant red jalapeño variety. This vlog, therefore, represents the best approximation to the historical formulation in the U.S. of A. Congratulations on a job well done!
The bubble ASMR was so satisfying 💜.
I just discovered you recently and let me tell you, lady, you are amazing. I've been binge-watching you for a couple of weekends. I get tired just seeing how much work you do. More food prep videos, please and thank you.
Wow thank you! That’s the next video coming out :)
Yay!! My husband was SO excited to see this video had came out! He asked me DAILY if it had posted yet! 😂 he is super excited to give it a shot and the idea for the red pepper flakes he says is just GENIUS! So thank you for taking time out of your day ( several days actually ♥️) to make and share another great video with all of us! We appreciate you!
I LOVE Sriracha sauce!! I just also want to say I've stumbled across your RUclips channel in the last month & have been "catching up" on all your videos! I feel like you're one of my friends..lol I'm from NE Ohio, but one of my best friends actually lives close to you in Happy Valley/Portland, Oregon!
Same here! I love her channel!
I hated Sriracha sauce the first time I tasted it, so I never tried it again. Fast forward to this year, I decided to give it another try and YUM!
I love the idea of dehydrating the pulp!!! Love that you don't have to waste anything! Great vid! My other half loves Siracha too!
You are pumping out these videos! How do you find time to basically work 3 full time jobs?!?! (Hygienist, gardening, RUclips)... I'm a full time student and worker and I am always exhausted 😅 loved this video, I will definitely be giving this homemade Sriracha a try!
You have such a sweet personality! We need more people like you on earth. You seem like a gem of a human :)
Love this! I always dehydrate my Fire Cider ingredients and grind them bc we love the "funky vinegary horseradish, ginger, onion... chile flake" too 🙃
We love love love Siracha sauce in this house hold, so this is one recipe that I have to try out ASAP. Thank you Becky for the recipe. I hope you are doing well. Take care hun and be safe. ❤😘😋😃
Steam canner, my friend! No more using that much water in your water bath canner, and it's so much easier on your body! I'm in my fifties and I'm so sad that I just found out about them. It's my absolute favorite purchase this year. I'd recommend getting a stainless steel one that looks like a canning pot but with the steamer lid on it. That way, you have a dual purpose pot. It'll last so much longer than the enamel ones. My old water bath canner is enamel and chips so easily.
If you get a ph meter you cam skip the canning step if it’s below 4.5 it will be shelf stable. Since you’ve pasteurized it and stopped the fermentation process the bottles won’t explode. I’ve got a batch of cayennes, a batch of mixed sweet and hot and a batch of sugar rush peach fermenting now. It’s been over a month but the Tabasco pepper folks ferment for 3 years so I’m not in a rush. I also dehydrate to make seasonings with so I was glad to see you doing it too. Love love your channel.
You just reminded me I have peppers fermenting for about a month now… oop lol time to make sauce
Bravo! Looks very good and I can tell you know what you're doing! Only advice is (for those who don't know) if you do a fermented hot sauce and want to bottle it for any period of time... Boil it to stop the ferment or else you're creating a spicy bomb! Either the bottle will explode or when you open it... It will pop hot sauce on you! No one needs spicy bombs! Lol Also... Ph test! No one wants to get sick from a bad batch! Just a psa for the newbies from your friendly neighborhood sauce guy! ✌️❤️🌶️
I have two one gallon jars fermenting for homemade hot sauce right now. I'm fermenting a mix of Purple UFO 🛸, Fish Pepper, Sugar Rush Peach, Habanada, Sugar Rush Cream, and others! Different ones in different jars 😊 We harvested almost 40 lb of peppers last week... that was one harvest 😅 I also recommend to ANYONE who plans to process lots of hot peppers to suit up! Safety glasses, good fitting gloves (plus spares in case you cut one), and an apron. Last thing you want is pepper juice squirting you in the eye, or washing your hands and finding out... There's still capsaicin on your hands! 😱 Fermented hot sauce is very much worth the effort though! 😊
Yum!!
With your instructions, I used several varieties of chile peppers. 3 varieties and 50 grams of of ornamental Chile peppers which are hot! I used homegrown garlic, also inspired by your method. I went 7 days leaving it on the counter. The end results are amazing. Amazing.
I’m sitting on 10 acres, why am I not gardening, because I only just found this channel a few weeks ago, but next spring…..look out!!!
I prefer to make things at home, rather than buy from a store due to all the sugar they put in things. The other day I read ”sugar” on a package of frozen vegetables (totally beats the purpose of having vegetables). My skin reacts badly to sugar so it’s best for me to make things from scratch and remove the sugar. Thank you so much for sharing this, and I will for sure try it because I love this hot sauce, but have avoided it for years because of the sugar (I will not add any brown sugar), but it looks delicious without too!🥰
I love your ingredient picks 😊 and that is soo true about using gloves. Once I helped my mop prep a ton of peppers and got rid of the seeds without gloves. I’ll never forget the burn afterwards 😬
Hi Becky I don't know how you did it ... let me explain. I am like you since a young age I tested anything in the kitchen and love to preserve anything I can thanks to my granny and mom. My daughter also love's cooking baking gardening ect. Bur she never tried preserving any thing she grows. Until I send her your link. Since then she have so far preserve everything you have a youtube on. Thank you for gave her that confidence. Something I could never get her to do. She is 26 now. Never stop do what you do. And hubby is a great man to support you in every thing you wants to do/try. I have also a hubby like that. Whether its a success of not. God Blessings over you and hubby. Petro from South Africa
This will come in handy since there is a Sriracha shortage currently! My daughter works at a restaurant and I bet they will use your recipe and start making it, since they can't buy it!
curious if you have any sauce separation issues when you store it. That is what the Xantham Gum is for in commercial foods. For example, a half tsp in a homemade frozen blended drink keeps the ice from separating in the glass.
Would just shaking it before use overcome separation and remove need for this additive?
@@rossmail5924 I think it would. Remember, xantham gum is just bacteria fermentation just like yeast. It's basically a thickener that doesn't require heating to activate. If you want to leave it out, more power to you; shake your bottle and enjoy life.
The xantham gum also works as a thickener for the sauce too which helps with that signature texture.
I knew you would have a video on this! LOL I can't wait to get this made!
I love how much your experiment with the recipes and how you arnt afraid to fail. And how much you explain!
I just made some fermented hot sauce the other week! This method looks much more simple though, and I'll definitely try it instead when I need more!
I’ve made both the fermented and fresh hot sauces. I prefer the fresh and think it tastes closer to sriracha than the fermented sauce. I agree that a longer ferment makes it “funkier” (I fermented for a few weeks), so maybe a shorter ferment time provides a closer to sriracha taste?? 🤷♀️. Thanks for sharing, I’m really enjoying your content and look forward to the next video!!
I make tons of fermented Sriracha hotsauce for our use and to sell. I also dehydrate the left over pepper mash, and I've mixed it with pink Himalayan salt to use on popcorn etc. But my favorite thing to do with it is to powder it, then I add that powder into the dough for spicy homemade tortillas and Indian fry bread for Navajo tacos. BTW, I like to ferment mine for 7 days.
I agree with dehydrating the mush. I have Sriracha flakes in my cabinet, it was a gift and it is delicious.
Being able to persevere home grown or locally grown produce is so important. The quality and the flavor along with the nutrients are usually so much higher along with the lack of chemicals. Congratulations on another video well done! You give me some great ideas for next year as what to plant in the garden and how to preserve it
I love all of the different sauce recipes you are making! I always love to see what you do with your garden produce in the kitchen!
انتي مبدعه وكل العمال جيداا وكلج طاقه ايجابيه شكراا لكي على كل طرق الصلصات والطعام المجمد لقد تعلمت منكي الكثير شكراا بالتوفيق
ممكن ترجمة الفديو الى العربيه
I’ve just recently found your channel and I’m absolutely loving it! I’ve been binge watching for three days!
I just wanted to let you know how much I love your kitchen videos. I also can goods but haven't taken the time to do much. You inspire me to get going ! Love your videos
Not long since home from watching the new James Bond film. I enjoyed your video more ♥️🇬🇧
Oh my goodness!! My family loves Sriracha and this would make a wonderful Christmas gift. Thank you for all that you do!! I appreciate it!
With the sriracha prices rn, I needed this. $40-$80 a bottle
Great BEST IDEA that I have seen on making homemade Sriracha sauce so far! 👍
Awesome recipe! You can wash the hot pepper oils off your hands. I use lemon juice and rub hands good, rinse, and repeat with soap water and lemon juice. Rinse hands really good.
Had to share this, thanks. Perfect timing to enjoy a little heat as fall arrives.
Thanks for the reminder about the gloves! I made sure my hubby used gloves while chopping but I forgot all about it as I grabbed the chopped peppers to my salsa! My hand burned for hours!! I won’t forget that again!! 😅
I hope you try putting some of the pulp/seed mixture through your freeze dryer and see how that turns out. Keep up the great work.
Wonderful recipe. I swear my eyes are burning from the peppers just by watching this. xxxooo
This was fun to watch. I’m baking again, probably thru the holidays this is a great idea for gift giving!💞
Welcome to the Vitamix Club. I recoiled at the price initially, but I make green smoothies and if there are bits, I won’t drink it. The vitamix is worth the price. 8 years later and it still works like a champ and I use it often. We joke that if you put nails into a vitamix, you could make a nail smoothie. Lol
i love watching your vlogs,,so informative and you show every stage ,thank you xx
It’s amazing how you use everything and you don’t waste anything
several years ago i made the mistake of not wearing gloves when i was processing my first jalapeno harvest lol my poor hands burned for hours. lesson learned the hard way lol.
Yes! I have been waiting for this video since you posted on your Instagram story! Never clicked on a video so fast…
Just finally got around to trying your recipe. OMG, definitely game changer. Thank you ever so much for sharing
That makes me so happy!
@@AcreHomestead my husband was so doubtful that it’ll even come close to the real thing. Being from West Africa and loving spicy food, he praised the sauce. Thank goodness I made plenty😁😁😁. So, thank you ever so much Becky from both of us. You’re such a joy to watch
Loved this video! I love all of your homemade videos like this remaking things with less gunk 🙂
Hello I hope you and your whole family enjoy good health .. I thank you with all my heart for all your recipes .. I would love for you to make one with white pumpkin that I have and I don't know how to do it hahaha thanks 🙏🏽
Thank you for sharing this! This has pushed me to add hot peppers to our garden next year. Homemade always tastes better!
Awesome video ❤
Becky I love you truely😍. We are hot sauce people Texas Pete and Sirachi are our go go's so this video touched my heart especially. We also connect on being family of two humans, plus 2 doggies in our case and future chicken wranglers. People ask why do you raise that big garden and preserve, well we gotta eat and I like knowing where my food comes from. Keep up the awesome work!
Hi Becky, thank you for uploading this type of videos ill try this when i can! I could just imagine how chilly the smell is🔥
My pleasure!
Only found your channel a day ago and have watched nearly every video. You are very inspiring and I'm excited to watch new videos as they come out. I also now NEED a dehydrator and to do canning 🤣
I like your style Becky!
You are definitely secure with your canning skills! ❤️
I am a new follower just found your channel i love it so much you are so sweet and genuine so excited to continue to watch and see all the awesome stuff you do!
Thank you for sharing this recipe!
Just made the hot sauce from the recipe on scratch pantry. I thought that peppers I used where hitter than they were. And it tasted flat but it wasn't until I had it all jarred that it dawned on me 😮 "I didn't add salt". I go back to the recipe and sure enough, I read it correctly. No salt. But Becky adds salt to everything so just add the salt. You'll thank yourself for it!
I would love to see you bake/cook with your TJ haul for family that comes over. Your coffee bar idea is lovely and everything turned out great. I love the wicker pumpkins.♥️ 🎃
I've been waiting to see you make this recipe! So excited!!!
YAY!!
Thank you for sharing 😊. Looks delicious 😊
You're awesome! I recently found your channel and Im clicking every new video.
I handle peppers ungloved all the time here in NM. I rinse, devein/deseed etc under a sream of cool water and when done, wash hands with Dawn in cool water. Never use gloves and no issues.
I love Sricha too! It adds so much flavor to dishes!
Thank you so much. I always wanted to do my own without all those chemicals.
my Sriracha usually ferments 3 weeks and i like it ^^ Saw a video of a guy fermenting it even for 3-6 months.... also very interesting. My sriracha has 2 parts Jalapenos, 1 part Habanero and on part Reaper.... should be a nice hot sausce 🤤🤤🤤
Love this, I go through so much sriracha. Going to try and go enough chillis to have a go next year 🌶
That even looks yummy!!
Years ago, my grandson had a reaction to serono peppers, an anaphylaxis reaction. It was scarey. Got him to the clinic to diagnose, then to the hospital after getting an Epi pen injection.
But we love hot sauce.
Try soaking your hands in milk if you get capsaicin on your hands. When my son was younger (12 or so) and experimenting in the kitchen, he got jalapeño juice all over his hands - it burned like fire. A quick call to my mom and she gifted me with the milk tip! It worked very well for him.
Very nice explanation you do good I am going to make one thanks to you
Love your videos!! You are so encouraging!! 😊👏🏻❤️
I love sauce with my food plus more. I would love to have a bottle for Christmas. Lol
Rebel canners unite! nice work!
I am going to do this this summer! Thank you!
Becky I gotta get that apron!!! Love it sis! ❤️ Kristy in Missouri zone 6b 😃🇺🇸🇺🇸🇺🇸
Can you do a video explaining how to grow your peppers?? I find it one of the most challenging foods to grow, more so than brassicas! Xo
I think they are so hard too! I bought them from a local farmer
Omg, my hot peppers are the only thing that made no demands of me and just did their thing. Hundreds of peppers off of 4 plants. I topped them last week because I don't think I've got more than a week or two before freeze. We've cotton down to 3 6 at night 3 days last week and my plants are already not liking that.
@@MK-ti2oo I currently have 4 green peppers that are finally getting sizable but I've been growing these exact plants from about a year now! I started them from seed indoors last winter just for shits and giggles (they were saved from a store bought pepper). They only put on fruit about 2 weeks ago. I don't think that's normal lmfao
@@sleepyheadsymphonies2640 my bell peppers did the same thing but it was a REALLY weird growing season. We had 100° temps every day from June 1st through the end of July and they stunted with that heat, just as the temps knocked down a bit we got evacuated for over a month due to the Dixie fire in NorCal and so my garden went without water for a little over a month and everything stopped producing new fruits, but lived and was healthy and green. When we returned and I tended it and it started getting water again it went crazy but I don't think my bells will have enough time to get big and ripen before we freeze here. We still have warm days but nights up here at high elevation are darn cold.
@@MK-ti2oo Wow the parallels are uncanny! Maybe I'm not bad at growing peppers after all. This is my first real garden attempt and I'm in a foreign country. The seasons are extreme here too. Thanks for sharing, I will try again next season with more confidence 😊
I just saw your older video where you talking about slugs problem I hope its under control. If not then you might have old electric wires, then you can remove the copper wires from it and spread around your garden. Copper with +2 ions carries a charge that interferes with a mollusc’s slime, which slugs and snails don’t like and thus avoid.
Mmmmmm, that looks sooo good! I've always been a fly by the seat of my pants kinda cook, especially when it comes to fermentation. Nice to see I'm not the only one. : - D
At Sacramento they have a Thanksgiving sale for saracha sauce $3.99 at the wingwa supermarket
Looks delicious! I can’t wait to try this recipe! Jen
I'm confused, why ferment it if you cooked it out? Thanks, good video.
I did not know that capsaicin didn't wash off. OOF. That explains SO MUCH. Thanks for the tip! And YES TO HOME GROWN GARLIC! IT LOOKS SO DELICIOUS! (yes to garlic anything really!)
Hey Becky
Sent you a message on Instagram. Loved this video. Thank you for sharing the small batch my husband is the only one who eats it so just a small batch would work for us. Thanks so much for all of the inspiration
In case of pepper burn rub honey on affected area it will stop the burning! Tried and true!!!!