tag:blogger.com,1999:blog-7173052990851751381.post3897974240654413404..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Homemade Sriracha – A Hot Sauce Worth Crowing About!Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger65125tag:blogger.com,1999:blog-7173052990851751381.post-86760814735451409652019-09-21T12:56:01.704-04:002019-09-21T12:56:01.704-04:00Am I right in saying that it's not strictly ne...Am I right in saying that it's not strictly necessary to cook it at the end? You can still eat it raw, as the fermentation preserves it anyway? <br /><br />There are lots of recipes online where they don't cook it at the end, even thought it's probably safer from a food safety perspectiveWamba Wassailhttps://www.blogger.com/profile/02524446478369440188noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59117131411660980212019-09-17T14:41:28.432-04:002019-09-17T14:41:28.432-04:00Ok, so my garden was short of the amount of jalape...Ok, so my garden was short of the amount of jalapeno that were fully ripe, so I'm adding red Cayenne and red chili to sub. It's going to be a hot one! At least it will be after my gloves are delivered today. Not making that mistake again!Anonymoushttps://www.blogger.com/profile/00627556641839710954noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90975358611849603522019-05-08T20:49:06.373-04:002019-05-08T20:49:06.373-04:00Can this recipe be safely doubled or halved for di...Can this recipe be safely doubled or halved for different size batches?Anonymoushttps://www.blogger.com/profile/06827198322435975655noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64773243294727101842019-04-25T11:21:10.986-04:002019-04-25T11:21:10.986-04:00Well, I have given it a try, I added a bit of Pine...Well, I have given it a try, I added a bit of Pineapple juice and ginger to the mix in place of the water.<br /><br />Lets see how it worksAnonymoushttps://www.blogger.com/profile/01418444867232651481noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72803838400754951422018-07-07T21:53:04.743-04:002018-07-07T21:53:04.743-04:00Chef, out of curiosity, would tomato paste work in...Chef, out of curiosity, would tomato paste work in place of ketchup?Anonymoushttps://www.blogger.com/profile/04325719557546340443noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-91557096804441592572017-02-02T08:41:47.198-05:002017-02-02T08:41:47.198-05:00All I want to know is, How can you cut up those pe...All I want to know is, How can you cut up those peppers without gloves to protect your fingers?! How is your hand not on fire?Sallyhttps://www.blogger.com/profile/02202463147917151854noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79187613538748001302016-10-14T20:33:52.060-04:002016-10-14T20:33:52.060-04:00Hi Chef John. I've made this recipe several ti...Hi Chef John. I've made this recipe several times and it's always fantastic. I'm thinking of trying this recipe method using different combinations of other chilies. Question: will the fermentation process work if I roast the chilies (i.e. poblanos, Anaheims, etc.) first or do the peppers have to be raw only? Thanks!Anonymoushttps://www.blogger.com/profile/10355011377064111738noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52089788523565491232015-10-05T13:48:31.005-04:002015-10-05T13:48:31.005-04:00I made this two years ago and it came out milder t...I made this two years ago and it came out milder than I wanted. I did a mix of peppers and I think I put too many medium versus hot in. But I did ferment it very well, leaving it for a week until it got quite foamy (I love fermented flavor.) The sauce has kept very well and in fact has gotten hotter and tastier. I'm making another batch this year which I don't intend to start using for probably six months. This time I'm using a combo of cayenne, thai, and lemon drop. The mash is bright orange! <br /><br />Mine separated also but I just shake it up. I think heavier fermentation helps it keep longer. I love this recipe.philogaiahttps://www.blogger.com/profile/02570156509307983353noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71360271211358260272015-03-21T09:45:12.404-04:002015-03-21T09:45:12.404-04:00Could you use red jalapeno powder?Could you use red jalapeno powder?Anonymoushttps://www.blogger.com/profile/10649966867794263778noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81342124456135322742015-03-21T09:43:49.558-04:002015-03-21T09:43:49.558-04:00Could you use red jalapeno powder?Could you use red jalapeno powder?Anonymoushttps://www.blogger.com/profile/10649966867794263778noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-45347310968256404572014-10-09T02:26:27.296-04:002014-10-09T02:26:27.296-04:00After two days at the bottom of the jar there is w...After two days at the bottom of the jar there is water and above a pulp. Am I doing something wrong? If I am, what exactly might went wrong?AleksanderMalyhttps://www.blogger.com/profile/18019107139114468308noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-91130151207342925172014-09-16T14:33:59.732-04:002014-09-16T14:33:59.732-04:00I love this recipe! I just bottled my third batch....I love this recipe! I just bottled my third batch. I used habaneros from my garden. I learned from the last batch to go ahead and take the seeds out because it's super hot even without them. This time, I dried the pulp in the microwave and ground it into powder. I thought it might be bitter, but it turned out great.Spycehttps://www.blogger.com/profile/00519281948341338963noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27000295979400728152014-08-20T16:08:14.790-04:002014-08-20T16:08:14.790-04:00Chef Jhon... I live in bali Indonesia and really w...Chef Jhon... I live in bali Indonesia and really wanna do this sauce the only problem is it's so hot in bali every day that I don't have the cold dark spot for 3 days. Will it be ok to place it in the fridge instead? Or skip that part? :-/Anonymoushttps://www.blogger.com/profile/02688179203425745028noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-35043476039697362532014-04-10T12:40:05.400-04:002014-04-10T12:40:05.400-04:00Actually adding the vinegar at the beginning will ...Actually adding the vinegar at the beginning will affect the fermentation process since Vinegar kills bacteria both good and bad.. I make my own mash and know this. You could ferment just the peppers and salt (which does not kill the good bacteria) and then add the other ingredients at the end, blend and heat in a sauce pan which will eliminate the possibility of it getting contaminated. Just a thought.Willhttps://www.blogger.com/profile/07322918304514147736noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63915588732440963102014-03-15T12:28:20.339-04:002014-03-15T12:28:20.339-04:00Not sure. Only one way to find out! ;)Not sure. Only one way to find out! ;)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65335339432505814202014-03-15T09:00:18.946-04:002014-03-15T09:00:18.946-04:00I'm currently making a batch with green jalape...I'm currently making a batch with green jalapenos and serranos. I was wondering if adding fish sauce to the mixture would bring about some of the earthiness that Sriracha has. Thoughts?anywherebutherehttps://www.blogger.com/profile/15446818761672879655noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23764516672894106322014-03-05T00:11:24.736-05:002014-03-05T00:11:24.736-05:00Been making hot sauces all my life. Right now I li...Been making hot sauces all my life. Right now I live in the Philippines and have access to a lot of red hot chilies from Thai to bird's eye. I just started a batch today. I am very excited. <br /><br />One thing that might be very interesting to add is the pulp of tamarind to the menu. It gives the sauce a very nice fruity flavor but makes it brown instead of red.<br /><br />JFamous Jorgehttps://www.blogger.com/profile/06627203734344472094noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7924391011610665492014-02-16T16:23:58.258-05:002014-02-16T16:23:58.258-05:00Hi John, so did you come to a conclusion about the...Hi John, so did you come to a conclusion about the skimming at the end, i know that so well from my own, that doubting, shell i shell i not hehe....<br />please tell....<br />cheersAnonymoushttps://www.blogger.com/profile/04982344700677309223noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2258168141005992532014-02-11T00:29:41.691-05:002014-02-11T00:29:41.691-05:00Hi Chef
Do you need to strain the chilli pulp out...Hi Chef<br /><br />Do you need to strain the chilli pulp out or can you cook it as is and leave all the pulp/seed in there?Anonymoushttps://www.blogger.com/profile/17111726464637021538noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75677234372466263202014-01-29T16:37:25.632-05:002014-01-29T16:37:25.632-05:00Chef John I am still enjoying your Sriracha hot sa...Chef John I am still enjoying your Sriracha hot sauce which I made last Oct and it still hasn't lost any of its magic. Putting the vinegar in at the beginning hasn't seemed to make a difference. I have used this sauce in your Buffalo wing hot sauce recipe so my buffalo wings are hot. I have also used your Blue cheese dip(dressing, minus the buttermilk) recipe and it reminds me of my time in Buffalo back in 80/81 where I loved those wings. You have to have the celery and blue cheese dip, helps to cool it down. Actually Chef John I use a hell of a lot of your recipes and they make me feel like a professional. So you get blessings here from Ireland every day. I am having those wings to-night. Thanks Chef.Rockytwenty12https://www.blogger.com/profile/13365695612256348915noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37334412739352527512014-01-23T00:44:10.228-05:002014-01-23T00:44:10.228-05:00Chef John, you have some great recipes. I like the...Chef John, you have some great recipes. I like the Sriracha sauce but I LOVE the Vietnamese Chili Garlic sauce (Huy Fong Foods, Inc, huyfong.com). If you're not familiar, it's about the same thickness but coarser in texture. You can actually see the seeds and bits of pepper. Listed primary ingredients are chili, salt, and garlic. Have you tried making a similar sauce? I'll probably give it a shot, your sriracha sauce as a base, remove the sugar and add the garlic. I'll be a little lighter on the food processing and skip the straining. What do you think?Anonymoushttps://www.blogger.com/profile/11635700700596710430noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-83502708315065699172014-01-03T18:07:17.531-05:002014-01-03T18:07:17.531-05:00I made some of this in October and at first it was...I made some of this in October and at first it was very good. But then we ate it, and it is not good anymore.<br />So I am making it again, but with green peppers. I might have missed it in the redness of the last batch, but this batch has a bit of fuzy on top. I am going to cook it tonight, but hold off eating it for a bit. Did anyone else get some fuzy stuff on top of the fermentation? I am pretty sure the cooking will make it OK, but the fuzz has me a bit nervous. Steve Kennedyhttps://www.blogger.com/profile/03256255892569648647noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64209113583361207792013-12-16T23:19:13.193-05:002013-12-16T23:19:13.193-05:00Well, Chef. I'm sure you alread knew about thi...Well, Chef. I'm sure you alread knew about this: http://news.yahoo.com/blogs/sideshow/hot-mess--sriracha-shipments-halted-until-january--may-result-in-shortage-004806859.html<br /><br />but now might be a good time to repost this gem :)<br /><br />bobroguehttps://www.blogger.com/profile/16554218732329300793noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71009107284820859202013-10-31T10:49:55.122-04:002013-10-31T10:49:55.122-04:00For those who like a stronger garlic flavor you ca...For those who like a stronger garlic flavor you can also add more garlic after the fermentation but before second blending. Or, if you (like me) like the little chunks add it after straining then re-blend.<br /><br />The vinegar very much is a preservative. Lemon juice might lower the pH enough, but you will need a lot of juice. Another approach might be ascorbic acid powder. Or consider a different vinegar, like apple cider or malt.ThomasDhttps://www.blogger.com/profile/08056490273444868009noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-18584765196887643292013-10-30T14:30:09.018-04:002013-10-30T14:30:09.018-04:00What does the second blending do? Why not just fer...What does the second blending do? Why not just ferment and strain ect...?on of ushttps://www.blogger.com/profile/16924337341276712367noreply@blogger.com