Ingredients for California Farm Perfect Sriracha Pepper Sauce
- 2 fresh sweet red california wonder peppers
- 10 hardneck garlic cloves
- 3 cups water
- 1/2 cup dried red Thai chilies, 25 grams, 25 dried peppers
- 1 cup rice vinegar or apple cider vinegar
- 1/2 cup (125 grams) white sugar if using 4% acidity rice vinegar, or
- 1/2 cup plus 1 Tbs (150 grams) white sugar if using 5 % apple cider vinegar
- 1 teaspoon salt
- Equipment: precision digital scale, food processor, sauce pan, mortar and pestle, sanitized pint bottle
- Cost: dried red thai peppers, farmfree or 10 cents at the farmers market, red sweet peppers, farmfree or $1, garlic, farm free or $1, vinegar, sugar, salt, 60 cents, one pint sauce $0.60- $2.70
Cooking Instructions for making California Farm Perfect Sriracha Pepper Sauce
Deseed and slice your sweet red peppers. Weigh your sweet red pepper slices. Peel your garlic cloves. Weigh your garlic cloves. Boil your red sweet peppers and garlic till soft in 2 cups water. Add 3rd cup water, cool.
In food processor, Add all ingredients except hot thai peppers. Mix thoroughly. Simmer puree till condensed to the thickness of pepper sauce. You should have about two cups, 500 grams. 25 Red thai peppers are 100,000 Scoville heating units (SHU) each, 2,500,000 SHU total. Sriracha is about 5,000 SHU. 25 grams of thai peppers diluted nine times with 475 grams of base will make store bought Sriraca strength.
Crush one dried red thai pepper with mortar and pestal. Mix into the pepper sauce base. Taste one drop. Crush one more thai pepper, mix in puree, taste one drop. One pepper at a time, build your sriracha sauce to your preferred level of heat. When perfect, Pulse thoroughly with your food processor. Bring to boil to preserve, cook 15 minutes, cool.
Mark your peppersauce bottle with the number of peppers you put in. Write the weight of your sweet pepper, cloves, and thai peppers down for the next bottle you make. I use a digital scale and measure in grams. Fresh for a year in pantry.
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