With Sriracha being one of the hot sauces that caught our fancy lately, it made sense to try brewing some with our garden vegetables. Finding clear directions and written encouragement from Sean Timberlake (here) sealed the deal. Of the several renditions of hot sauce from this summer’s canning adventures, this is the stand-out, our favorite.
I wanted a bright color as well as bright flavor so I used red and orange Santa Fe peppers. They have heat, but not too much fire if you remove the seeds and membranes.
Other than the fact that the peppers sit overnight in vinegar, the whole process was amazingly quick. If I had any idea how easy Sriracha was, I would have made it much sooner.
Mix up a batch of this beautiful stuff and you will find loads of ways to enjoy it. Mix with mayonnaise for a sandwich. Splash it into eggs before scrambling. Add it to any dip for some zing. Use it as seasoning for beans or grains. Use a squirt to enliven your salad dressings.
The bottom line: I’ll be making much more Sriracha next season and so will you once you get on this track.
NOTE: Use caution in handling the peppers. Even the mildest ones can burn your eyes. You may want to wear latex gloves when removing the seeds and membranes. To help neutralize the heat on your hands after doing this job, rinse your hands well and rub fresh lemon juice into your fingers and under your finger nails. Rinse again. Still be cautious. Do not rub your eyes for a while!
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