Srirsacha

[africanmeat]

I did  a new  batch of Sriracha .
I don't know what happened this time the jalapenos  taste like jalapenos but there hot like habaneros .
Mashed the jalapenos with garlic salt and suger .
Put it in a dark place and mixed  it every day .
After a week fermentation i opened the jar  and everybody started coughing ,wow it was strong .
Bland the pulp  with some vinegar strain off the seeds and bottled  it .
I added a 1/2 tsp of xanthan gum in the final mix  to thicken the sauce .
Enjoy . If you like it hot 







The tin can only illustrate the size of the jar


After a week

[tlg4942]

Certainly looks good.  Do you have the recipe to share with all the how to's?

[muebe]

Looks good Ahron!

[ACW3]

That red color alone makes it look hot!  I'd like to try some, however.  I'm pretty sure Hub would enjoy some, too.

Art

[smokeasaurus]

Oh my. I have recently tried Sriracha and it has changed my life......or at least the way I eat.......I put it on everything 

[Smokin Don]

Looks good Ahron but I will pass all but a little of Srirsacha is too hot for me!!! Don

[africanmeat]

Certainly looks good.  Do you have the recipe to share with all the how to's?

It is simple . i got this as my start point .

[Hub]

That red color alone makes it look hot!  I'd like to try some, however.  I'm pretty sure Hub would enjoy some, too.

Art

You betcha 

There are several different "breeds" of jalapeno and they range from relatively mild to almost habanero-like in heat.  I never know what I'm getting when I buy them at the grocery store so I usually give each batch a taste test before I add them to anything.  Nature doesn't provide any federal labels 

Hub

[teesquare]

AND...always remember the "ginger ale bath" to tame down any that are too hot. Or if you are making anything with hot peppers and you need a second batch for friends or family that love the flavor but cannot take the heat.

Simply slice the peppers in half lengthwise, remove the seeds and ribs - and place in a bowl. Cover them with ginger ale. Allow them to soak in this for 2-8 hours depending on how much heat you with to remove. ( 8 hours usually makes even Habaneros like Bell Peppers. )

Then rinse the peppers in cool water and they are ready for use as milder - but completely flavorful. They will not adsorb any of the flavor or sweetness of the ginger ale.

*** Save the ginger all that the peppers soaked in - and reduce it over low heat. NOW you have a powerful base to build a sweet - and FIERY sauce of any kind!***

[Hub]

*** Save the ginger all that the peppers soaked in - and reduce it over low heat. NOW you have a powerful base to build a sweet - and FIERY sauce of any kind!***

And to think that all these years I thought the only use for ginger ale was to mix with Canadian whiskey 

Hub