FROM 30/10'S KITCHEN...

Siracha Sauce

Another Delicious 30/10 Recipe

RECIPE SUMMARY

 

  

INGREDIENTS

 

 1 lb. Red Jalapeño Pepper, stems cut off
 ½ lb. Red Serrano Pepper, stems cut off
 4 Cloves of Garlic, peeled
 3 tablespoons Walden Farms Pancake Syrup
 1 tablespoon Sea Salt
 1/3 cup Water
 ½ cup Distilled White Vinegar

 

DIRECTIONS

 

1

Chop the jalapeño and serrano peppers, retaining the seeds and ribs; place the peppers in a blender or food processor along with the garlic, pancake syrup, salt, and water. Pulse several times and then blend until smooth.

2

Transfer the puree into a large glass container. Cover the container with plastic wrap and place into a cool, dark place for 3 to 5 days, stirring once a day, scraping down the sides; the mixture will begin to bubble and ferment. Be sure to cover and place back in the dark, cool place after each stirring until mixture is bubbly.

3

Pour the fermented mixture back into a blender or food processor with the vinegar and blend until smooth. Strain mixture over a mesh strainer into a saucepan, pushing as much pulp as possible into the saucepan. Discard remaining pulp left in strainer.

4

Bring the mixture to a boil , stirring often, until reduced to your desired thickness (about 5 to 10 minutes). Skim the foam is desired.

5

Remove from heat and let the sauce cool to room temperature. Sauce will thicken while cooling. Transfer to jars or bottles and refrigerate.

 

Ingredients

 1 lb. Red Jalapeño Pepper, stems cut off
 ½ lb. Red Serrano Pepper, stems cut off
 4 Cloves of Garlic, peeled
 3 tablespoons Walden Farms Pancake Syrup
 1 tablespoon Sea Salt
 1/3 cup Water
 ½ cup Distilled White Vinegar

Directions

1

Chop the jalapeño and serrano peppers, retaining the seeds and ribs; place the peppers in a blender or food processor along with the garlic, pancake syrup, salt, and water. Pulse several times and then blend until smooth.

2

Transfer the puree into a large glass container. Cover the container with plastic wrap and place into a cool, dark place for 3 to 5 days, stirring once a day, scraping down the sides; the mixture will begin to bubble and ferment. Be sure to cover and place back in the dark, cool place after each stirring until mixture is bubbly.

3

Pour the fermented mixture back into a blender or food processor with the vinegar and blend until smooth. Strain mixture over a mesh strainer into a saucepan, pushing as much pulp as possible into the saucepan. Discard remaining pulp left in strainer.

4

Bring the mixture to a boil , stirring often, until reduced to your desired thickness (about 5 to 10 minutes). Skim the foam is desired.

5

Remove from heat and let the sauce cool to room temperature. Sauce will thicken while cooling. Transfer to jars or bottles and refrigerate.

Siracha Sauce

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