Sriracha - Homemade Sriracha Hot Chili Sauce Recipe - Rooster Sauce
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- Опубликовано: 2 июн 2024
- Learn how to make a Homemade Sriracha Hot Chili Sauce Recipe! Go to foodwishes.blogspot.com/2013/0... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this Homemade Sriracha Recipe!
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Check out the recipe: www.allrecipes.com/Recipe/235276/How-to-Make-Homemade-Sriracha-Sauce/
Real sriracha is made with sriracha peppers....not jalapenos or Serrano peppers...The brand with the chicken picture on it is not real Sriracha....the sriracha brand with real sriracha peppers has the flying goose ...and it tastes better too...and made in Sriracha, Thailand
THIS IS NOT REAL SRIRACHA! PLUS IT PRONOUNCED SIR-RA-CHA, NOT SHIR-RAT-ZA!
Oh please; seriously... You guys are completely dumb. Chef John can pronounce it however he likes. He can use the chillies he likes and also whatever is available.
Great job Chef John; you're the master!
Love this recipe Chef John!! So do-able!!
Side note, don't smell the pot when you're boiling the Sriracha unless you wish to void your sinuses of the first layer of skin.
Heh. So if you're congested, doing so would actually help?
SS4Xanatos no because it would inflame it more.
Max Lorge Huh? How?
SS4Xanatos Well capsaicin is an irritant, so in the soft walls and mucus in your nose, it'll stick around and irritate the sinuses more.
Max Lorge Oh! Lol. That explains a lot. :D Thank you for explaining.
Chef you don't understand how giddy I get when I look for a recipe online and yours shows up. I always know to trust that it'll come out really good, you're a legend at my family's kitchen table
Recipe looks great! Just a side note as a chili grower: Fresno chilies are different species compared to jalapenos, although very similar. Fresnos are thinner/less "meaty" and are a touch hotter than jalapenos.
You can use the discarded mash to make mustard. Pour beer into the mash and strain again (if you wish) to make the liquid portion of your mustard seed soak. Just like your dijon mustard only with a little zip.
Oh my god that is a great idea. Spicy Guinness mustard.
Whatever flavors you like! But yes, the stronger the brew, the more flavorful the mustard. I never thought of Guinness...
notsoserious09 i've been wondering about other uses for the mash. I've been reading up and watching vids on hot sauce recipes, & it seems in all cases this is discarded.
I wonder if you could dehydrate it and then grind it to a powder? Has anyone here tried it? I'm talking about the mash, not the sauce.
There isn't a ton of flavor there after you finish with it. If you like mild-spicy it would probably be nice shaken on baked potatoes or dirty rice.
"Although, I've always condidered those people kind of unclear on the concept of a hot sauce." lmao!!
i had to pause for a while..lol
that is when i decided to smash that subscribe button
@@wilfojac9643 maybe unsmash it because in another video he says the opposite
"They're just microorganisms. They don't have to do that but they do" 😂😂
Don’t discard the sediment after blending!! Dehydrate it and grind it into a fermented chili powder. It’s very delicious!
ABSOLUTELY!!! Be Blessed.
Hi Chef. Living in England I had never tasted Sriracha and was unable to buy it any supermarket, so I made your sriracha recipe about a month ago. Really enjoyed the taste. Then the local Asda (wallmart) started selling it. So I bought some. And apart from the store bought being a bit thicker, I could not tell the difference.
Thanks Chef, all the best,
Andy from Hartlepool
Andrew Cullington if you use xanthan gum it'll make it thicker.... it's what the industry do. I used it once for thickening. Just put the finished sauce in the blender and add a teaspoon of xanthan gum and blend it.
Jean Canestri Thank you Jean, I'll try and get some.
Andrew Cullington Thanks for your review! I've never tried it before, too, so looking forward to try this recipe out. ❤
Bless your soul Andy 😭😭😭
@@JanusXX I came across xantham gum in my kitchen today and had no idea what it's for. Tx.
shir ratza?
He always pronounces everything weird idek
+Heyit'smec He think he's setting trends but really he says it differently to make himself feel unique hahah.
NragedXX Three years ago no one knew how to pronounce it. lol
Schirrazta is the jewish version :D
balooba watusi is zulu for Shree rotcha!
Just finished a batch, I used green Jalapenos, red Thai (couldn't find Serranos at my local grocery store) and orange Habaneros, doesn't have a very inviting color but it's tasty and has a pretty good kick! I've got some Ghost, Moruga Scorpion and Carolina Reapers growing, and once it's harvest time I'm kicking the heat factor up a few notches! Cheers, Chef John!
did you use Carolina reaper? are you still alive? lol
This is by far the best Sri racha recipe video I've come across in RUclips so far .
Hi Cheff John, thanks for the recipe! I tried it a few months ago and it was great. I made a new batch today and I came back here to check the recipe again because it turned out delicious. Greetings from Argentina.
aaaah! re tarde pero aguante Argentina jeje
@@tati3861 Increible la salsa!
Thanks for the review Mariano
Chef John has the most unusual and entertaining inflection when he speaks. One of a kind! Always appreciate the great inside culinary knowledge equally.
I have made this twice now, using various chilliest. Great recipe.
It's 2023 now and between supply chain issues and tensions overseas the Huy Fong brands have vanished from store shelves. THANK YOU SO MUCH FOR THIS RECIPE CHEF!!!!
The way chef John explains the recipes....!!! Love it!!!!
Also, for anyone wondering about the seeds and skins. If you don't want to throw them out, keep em in the sauce. The only reason it's strained is to have a smooth sauce. Or do like others and make hamburgers, sausages, etc etc.
Made this last year. Canned it and it was awesome! No store bought hot sauce can match this. I used habanero and hot cherry peppers. Making it again this year. It canned very well. I boiled in water bath for 20 mins. Done.
I love the diversity of your recipes.
I love the way you present your recipes, fantastic job!
AWESOME!!
Keep up the GOOD WORK!!
Yes, it’s not necessary to skim the foam. Really liked the video btw.
Also I’ve found out that using a KN95 mask cuts down at least 50% of the painful fumes. The hotter the peppers you use the more you’ll appreciate this tip ❤️🔥
p.s. Jalapeños and Fresno chilis are not the same. Jalapeños have thicker walls, which make them preferable for hot sauce. Fresnos have a smokier flavor and are slightly hotter. That being said unless you’re a connoisseur they’re interchangeable. 😊
I LOVE you Chef ! You are GREAT!
This is wonderful. I grow a few varieties of hot and sweet peppers in my garden and this will be a wonderful way to use them. Thank you!!
I like this dudes voice, its not boring like some people, and very clear. Gonna try this today
what?
jgarfunkle
lol wtf
This is probably one of the funniest comments I've ever seen😂😂😂👍
Hbt
Dildo fart sauce
I rubbed my eyes while watching this and now they burn
Power of suggestion. I often smell things I watch...
Hahaha 🤣
Natsuiro doubt
Hi
I love this guys narrations
You are the best! I live your videos because you have a great personality/sense of humor!
Hello Chef John,
I tried your recipe today - but with the wrong kind of chillies.
There were only small red ones available - so I thought it'll be ok.
I've never been so wrong. When I opened up the blender, I nearly burned my entire face. Holy moly ...
If I'll ever try to make siracha at home again, I'll definetly use the right kind of chillies.
lupina015 yeah those ones are really hot! Once upon a time I put one small Thai pepper in my food and after I was crying and drinking milk to calm down my mouth and stomach)))
Анастасия Степанова you probably got Serrano or cayenne peppers which are quite hot
While it's not true 100% of the time, generally speaking smaller peppers are hotter peppers lol
@@henrytynes3613 It was probably Thai peppers. They're the smallest, cheapest, and spiciest peppers most people will eat.
Hot sauce GURU says skimming foam bad! I think when people skim foam they really get the point of hot sauce. lol jkjk fyi the foam is much hotter than whats underneath it...taste some sauce then tast the foam on top by itself. also cooking is not necessary and cooking shortens the shelf life. Keep that sauce alive and let the lactofermenting continue through the life of the sauce. No one likes dead sauce haha btw I really enjoy your videos. I use them often for inspiration when devising new recipes. Cant tell you how many times/variations I've made those minute microwave mug cakes. I normally poor it all into a large mug and run it for 1min15sec so it remains ever so slightly molten...thanks again for all the ideas and avoided mistakes.
It's 2019 now & I don't skim the foam. Yours is one of the best sriracha recipie! Thank you for the awesome video!
great sense of humor. loves these vids
That dude looks kind of familiar! HAHAHAHAAHAAAAAAAAAAAAAAAAA!!!! Brilliant as usual, Chef John!
"genetically disposed to skimming foam" hahaha you're funny chef!
Oh bless you Chef! I can't thank you enough!
Right outa the ballpark! Another home run chef!
I'm all for making your own stuff, but the company that makes Sriracha is really cool, they spend nothing on advertising, and they make a great product that's super cheap, so I think it's worth supporting them and buying the real thing. However, the cool thing about this recipe is being able to modify it to your own tastes. Thanks.
Andrew Morales I think it is mostly if you want to use different peppers to make it hotter
Andrew Morales I live in Russia and Asian food ingredients are expensive and rare here, so I'm happy to be able to cook it at home by myself)
Yeah I thought it's funny he said it's pretty.much identical. It made me not want to make it anymore. Huy Fong Sriracha company is really cool.and affordable.
vinstinct Yeah, it’s super expensive if even available in much of the world.
If you make it yourself you save yourself from all the Sorbate the company uses as a preservative........That is a good thing!
Suggestion: Use a foodmill instead of the sieve to strain the sauce. They aren't expensive and are a great kitchen addtion.
One of my most favorite things ever. I will use this as a base and make all kinds of different flavors! thanks John !
Cheers
John ( another one)
oh my. this is brilliant. thanks for sharing. this will make an excellent gift
Ingredients for about 1 1/2 cups Sriracha:
1 1/2 lbs of red jalapenos and red serranos, stems removed
4 cloves of garlic, peeled
3 tbsp light brown sugar
1 tbsp Kosher salt
1/3 cup water
1/2 cup of distilled white vinegar
For a large batch of chilies, I add a pinch of brewers yeast. It kick-starts the fermentation and by day three we're in high gear. It takes a little while to get the balance of chili, sugar and yeast right, but the result is such a smooth sriracha. The smell is amazing and the discarded mash has so many applications. It is just a question of time before I make chili vodka.
I really enjoy all this man's videos. i am going to try this next summer
Than you Chef for this video. I made the sauce and it was amazing. Will definitely mix hotter peppers next time but what a flavour. So much better than store bought. Love your videos. I think you are great. Any chance you can do a video on baking chestnuts. Maybe you have already and would love the link if so.
Good video and recipe. A couple suggestions though. To adjust the heat or make it milder add deseeded red bell peppers, salt should be added at same time as vinegar as it inhibits fermentation also don't discard the what's left in the strainer it makes a good chili paste
Some salt is needed for lacto fermentation, it helps keep out other bacteria.
It's called "SRI-RA-CHA" one of the district in Chon-buri Province,south-east of Thailand where this sauce come from. Really popular in many Asian restaurants and range of this sauce : Mild-Medium-HOT-Extra Hot. Seem like Chef has done very good show so I shall try. Thanks ^_^
Fantastic tutorial! Loved the video!
What the chef meant is that the wild yeast cells that cause it to ferment (lactobacillus, pediococcus, & brettanomyces) are in such high numbers they starve out any other bacteria cells that get into it. Besides the very astringent qualities of the hot peppers. Yeast cells being a member of the fungus family, they can stand it better than single celled viruses, etc. Anyway, having finally found Sriracha at super Walmart a couple weeks ago, I now like it better than trappy's, which is still good for equal amounts of pepper flavor & heat. But the sriracha is thicker, tangier, & has a bit more hot pepper flavor that I love. Now I'm addicted...thanks.
Hey John... you need to try this with red habanero I try it...WOW :) we eat it only one drop at the time... it is really hot.
By the way, this technique works for nearly any type of hot pepper you might have. We don’t get red serranos most of the year but I’ve made this twice now with green serranos and green jalapenos.
This is why I came back to this recipe. I can only find green. Totally doing this
Looks like the store-bought brand, minus any additives....Definitely worth making, and gifting as the occasion allots...Thanks!
Another kickass vid Chef John.. Love it.
i really like your voiceeeeee. can you recommend a good movie to watchhhhhh
Minor tweaks/comments:
1) For the indicated yield, figure on needing at least DOUBLE that volume for fermentation, because the final amount is measured AFTER sieving out the skins and seeds, and after reduction.
2) The recipe needs about 50% more water up front, to blend and pour properly (without clumping to the walls of the blender). If the pulp doesnt form a tight vortex during blending, add a little more water, especially if you plan to ferment the puree (which I did in this case).
I used a hand held blender and didn't need to add water at all, but like you said, it depends on the peppers used. I used red jalapenos from my garden.
@@jacklyncheung4993To clarify - I deliberately went a little looser up front so that it would ferment better (i'm well versed in zymurgy) - esp since it was gonna be reblended, sieved and reduced after fermentation, all of which would help thicken it closer to the desired final consistency.
oh my god i am gonna try this. awesome, thanks chef john!
That's beautiful. Thanks Chef John, I love hot sauces!
Fresno peppers are fresno peppers, red jalapenos are different. Red jalapenos are typically what is used in sriracha.
+bigdmcc Thanks, I was wondering how the pepper changed shape from a normal jalapeno just by ripening. These Fresno peppers taper more quickly than the more rotund jalapeno.
+David Kearnes Yea and the ones I get are much more mild than a red jalapeno. Correction from my comment, red jalapenos are what's in the rooster brand sauce, i think a truly authentic sriracha would have some type of red thai chili or from wherever the sriracha region is.
bigdmcc
I am currently trying to make some chili sauce from a bunch (several hundred) of Hawaiian chilies from my garden. These are many times hotter than a jalapeno. My first attempt has a mash that is so hot it is nearly inedible. I am hoping the fermentation tames it a bit.
That why i dont trust everything he says. He doesnt do enought research and ive down my recipe that is similar to this way before he did he need to make some more uncommon recipe that people can not come up with themselves
Try not to move that mash around AFTER fermentation starts, the yeast/bacteria will need some oxygen to get going(it's why you mix a beer mash VIGOROUSLY immediately after yeast is added) but then leave it in a vessel with an airlock.
Also, I highly recommend a vessel with an airlock.
2:23 you SHOULD scrape down the sides yes, if the Lactobacillus or Saccharomyces run out of food then mold can form(usually a white mold) and if left to tiny colonies stuck on the sides then yea it can be a problem
3:14 this is only necessary as preservation but beware as it will reduce the probiotics from a fermented hot sauce.
3:55 this is... odd. The point of Fermented hot sauce is often to include the probiotics, this step might change flavor(For better? For worse? Dear reader this a great time to experiment!) but it will DEFINITELY kill the probiotics. This may or may not be desirable (recent studies on "brain fog" from probiotics apply to this).
4:16 You are lol, the only thing this actually would do is change the color a bit but frankly since most fermented hot sauces are just blended and placed into jars afterwards(pasteurized for LONG TERM storage but not for short term use) you should expect the air from any foam to affect the sauce the same way.
Can I ditch the vinegar completely and add tomatoes instead? I'm using his technique as a reference to make Indonesian lampung hot sauce.
How do you prepare it without boiling?
@@rayyanali4471 i read on the recipe website someone used pineapple juice instead of the vinegar and it was i quote “A GAME CHANGER”
@@LesTutosbyGhita I think chilichump did something like that once.
@@rayyanali4471 yeah amazing channel! They say hot sauce goes really well with exotic flavours I'm still waiting for it to ferment I might just use vinegar to preserve it longer
This is awesome. I never knew the process to make sriracha took that long!
This looks awesome, I can't wait to try this
What's new?
Best chef ever!!!!
Just so you know, I love you chef John. You make my life more delicious.
Red Jalapenos are NOT Fresno chilies. Very similar tho.
I adore CJ. Who cares how he says it. Its called a dialect. I know its really hard to wrap your mind around that concept. Believe it or not if you get out of your home state, people may pronounce things differently than you.
Fun tip: Mind your own business!
Oh my goodness! I'm so glad to have come across this video! I absolutely Siracha and I can't wait to try making this at home!!!!! Thank a bunch for this information! Looking forward to seeing more of your videos! Cheers Mate. :)
I live in Thailand and I have access to local peppers called Prik Chee Fah. If you can get those, they are the real deal and the original chili used in this sauce. Not too hot but full of flavor. They are also called "pointing to the sky" red spur chilis.
Does SIRACHA not come in fermented food.
Does cooking will not kill LACTO bacteria.
I'd like to see Chef John's take on a Sambal Recipe
Going to make this from now on. Loved the store bought stuff until I found out what was in it. I prefer to make all of my sauces homemade any way. As always food wishes my number one go to place on the web for anything food related
I have using Sriracha sauce since around 2000. I love to mix it with ketchup for eggs. Awesome video.
You are likely wasting your time and hot sauce by skimming. Thanks for the videos.
"Do you want spicy, extra spicy, or the one where the rooster looks really mad?"
Sounds good! Thanks for the idea.
It's always good to know how to make things you can buy. I may try this someday.
5:00 oh my god i died at this part xD
How?
Savi S. You are really asking him when that comment is 5 years old? Lol
Mine is fermenting right now. Lets see how it turns out.
+Chongo Power Aaaaaaaaaaaaaaaaaaand????? Don't leave us hanging
How was it?!
Brian Haack
Oh ! Was pretty good actually!
I didn't follow the recipe amounts so It need it a little more sugar and a little more garlic for my taste, but it was tasty!.
The fermentation really adds a lot.
Your the best Chef John. I made it and '''''ITS AMAZING''''''
Sriracha is my all time favorite hot sauce and now i can make it at home....! Thank you CHEF John!!!!!!
how long can you keep this in the fridge?
Pretty much forever.If you keep it for too long you might get some mold on top but that won't happen if you use a long neck bottle to store it.And you can just skim the mold off the top.The rest should be fine.
It could also turn too sour or gain alcoholy taste after a long while but you could just simmer it again and it'll be fine.
If you're planning to make a big batch (3-4 jars) you could just preserve them with the classic method of double boiling the jars.After that you can keep them anywhere and they'll last for years.
camelpuncher95 thats pretty informative, thanks a lot
Kenneth Jansen You're welcome.
At 5:10 that flask in the background doesn't look like it'd belong to the kitchen. lol!
where's the flask? I've been trying to find it but I don't see it.
+SunshineDay The clear one with the oil inside it.^^
Dragon7722
Do you still get notified from 1 year old comments?
It must belong to his wife :3
I'm totally in love with the narration. Damn! ♥️🔥
Yey done cooking it chef!! But i did a bit change i cooked the chillies before i blend it!! And it works still ^^ thanks chef so good!! For tjose who ask how long it will be edible good for a month depends on how stromg your vinergar can be!!
Cmon John make Tabasco.
That'll take years
I'll need this recipe since there's a ban on Sriracha now:/
hahahah @ ban on Sriracha sauce.
Do tell why?
@@TheDrunkCook777 apparently the sauce contains an ingredient that became banned in the EU, and the makers are not willing to change the recipe as to stay in the market.
@@zachworr4426 It's been 6 years but finally.
Cheers!
I'm liking the all clad strainer chef, bravo.
Excited to try this!! 😍😍
Tempting, and good to know, but Rooster sauce is one of those things so comparatively inexpensive I just take the hit and save money elsewhere!
"Amaze balls"
-Miley Cyrus
OMG Sriracha sauce is like my everyday staple sauce. I put it on everything! Awesome!
This is awesome. They don't have this here in Ecuador and I have been wanting to know to make it. Thanks
Boiling kills all the nice bacteria :(
Isn't that the point though? To stop it from continuing to ferment?
@@lhardly not really... that stuff is healthy and the fridge keeps it from losing its balance thereafter. I agree with above, the ferment is pointless with the boil after
@@lhardly I agree with the top post as well. The sugars ferment out and the acid that's produced by it protect the sauce for pathogens. You can skip the vinegar too and you'll have the right thickness without boiling. The process is the same as making sauerkraut, just with peppers.
@@MrJoshItIs A ferment is far from pointless with a boil. You won't get some bacteria that you may or may not want. But you keep the flavour which is generally a major reason for a ferment.
"unclear on the concept of a hot sauce" is exactly the right way to describe _those_ _people_ who de-seed & -membrane their chilis. I think Dante descibed them as eating their own waste while being flogged with rhubarb-flavoured demon penises.
Yes you are the man chef! Totally making this :)
I like the way you narrate
I got Sriracha in my eye once.... Not a pretty experience...
should probably not use honey, as it will interfere with the fermentation.
Not only are you a great chef you make cooking fun ;)best wishes
Good, straightforward instructions.