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How to Make Genuine Artificial Sriracha Garlic Chili Sauce
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How to Make Genuine Artificial Sriracha Garlic Chili Sauce

NOTE: The Scoville factor will vary depending on the type of chili peppers that are used and whether or not they are roasted or dry roasted before use. All of these options will directly factor in for the final taste. We recommend making smaller portions and trying out your own minor variations before making larger portions for long-term storage.

How to Make Genuine Artificial Sriracha Garlic Chili SauceHow to Make Genuine Artificial Sriracha Garlic Chili Sauce

Amount

Volume

Ingredient

Preparation

1

Kilogram

Chili Peppers of choice

(1Kg=2.2 Pounds or 2 pounds)

6

Cloves

Garlic (Elephant Garlic – Optional)

Peeled

4

Tablespoons

Brown Sugar

2

Teaspoons

Sea Salt

1/2

Cup

Apple Cider Vinegar

1/2

Cup

Water

Optional: Dry roast or dry fry (in cast aluminum or cast iron skillet) the chili peppers until the seeds pop and release more chili oil into the mix)

How to Make Genuine Artificial Sriracha Garlic Chili Sauce

  1. Place all ingredients except the vinegar into a chop blender and blend into a puree.

  2. Pour this puree into a large, wide-mouth mason jar and cover with plastic wrap, securing the plastic with a rubber band or other temporary “seal” that can be easily removed.

  3. Place the mason jar in a dark, cool, dry place for storage and fermentation.

  4. Stir the mix one time each day for five days as the mixture begins the fermentation process. Make sure to use a spatula to scrape residual off the side of the jar and ensure that it is all settled into the jar in order to avoid any spoilage that may ruin the taste, and to ensure consistency throughout the sauce.

  5. After fermentation, place the mix back into the blender with the vinegar and blend thoroughly.

  6. (NOTE: Some people prefer to strain the mix for a more consistent “sauce” where others prefer to leave the pulp in the mix. Either choice is optional based on the desired result)

  7. Pour the contents of the blender into a large saucepan and boil down to the desired consistency.

  8. (NOTE: If a layer of foam forms at the top of the sauce, it is recommended to skim the foam off and dispose of this material)

  9. Store the sauce in a large Mason Jar or other sealed container. Refrigeration is ideal but mix may be stored in a dark, cool and dry pantry as well.

If you have any top secret recipes you would like to see posted here, please let me know in the comments below.

-Cook N. Cutter-

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