Aged Sriracha Hot SauceAged Sriracha Hot Sauce

Aged Sriracha Hot Sauce is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe with 8 servings. One portion of this dish contains roughly 2g of protein, 1g of fat, and a total of 53 calories. For $1.12 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from Steamy Kitchen has 468 fans. A mixture of fresno chiles, distilled vinegar, kosher salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as an affordable sauce. From preparation to the plate, this recipe takes approximately 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is amazing. Similar recipes are Chili Hot Sauce Recipe – Sriracha Style, Grilled Sriracha Hot Wings, and Serious Heat: Sriracha Hot Wings.

Ingredients

Cooking Instructions

1. 01

   Wash the chiles and chop off their stems. If you like your sauce less hot, remove the seeds and membranes and discard. Work the next step in 2 batches so you don't overload the food processor.

2. 02

   Add the chiles,  garlic and salt to the food processor. Process for 2 minutes until very liquid. The mixture should have consistency of a smoothie and appear a bit foamy on top.Scrape the sauce into a very clean 1-quart (or larger) glass jar. Don't use plastic. Cover the top of jar with paper towel and secure with rubber band. This prevents bugs from entering and allows sauce to breathe. 

3. 03

   Place jar in cool, dark place for 2-4 days. The liquid will settle at bottom, and the thicker sauce will rise to top. The top should be bubbly - which is a sign of fermentation. Taste, and let sit for a few more days if desired. I prefer 7 days of fermentation.If mold grows, remove the mold with a small spoon - and then proceed to the next step (basically, don't eat the mold directly, but the sauce should be okay).

4. 04

   Pour the sauce through a fine-mesh sieve. Now you'll have the thinner "Tabasco" like vinegary hot sauce and the thicker hot chile sauce. To each, add 3 tablespoons of vinegar and stir well.You may like to run the thicker sauce through the blender for a finer, thinner consistency. Store each tightly sealed in refrigerator. The thicker hot sriracha sauce will keep for up to 4 months. The thinner vinegar hot sauce will keep indefinitely.