How to Make Fermented Garlic Sriracha Hot Sauce From Scratch
Learn how to make your own fermented garlic sriracha hot sauce at home. It’s easier (and cheaper) than you think! To make sriracha you’ll need red jalapenos. However, this recipe can be adapted to make garlic hot sauce with many types of hot peppers.
- Prep Time: 10 minutes
- fermentation time: 5 weeks
- Cook Time: 30 minutes
- Total Time: 840 hours 40 minutes
- Yield: 12 ounces
- Category: Sauce
- Method: Fermentation
Ingredients
- 700 grams red jalapeños
- 50 grams garlic
- 180 grams water
- 40 grams salt
- 100 grams sugar
- 100 grams vinegar
Instructions
- This recipe at 1x works best with a 32-ounce jar for the fermentation and a 12-ounce bottle for the sauce.
- Wash your fermentation equipment, including the jar, weight, and lid.
- Wash your jalapenos and slice them. (Wear gloves if you are sensitive to peppers). Crush and peel the garlic.
- Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
- Place a mixing bowl on your kitchen scale and tare/zero the scale.
- Add your peppers and garlic into the bowl, measuring out the designated amount.
- Remove the bowl from your scale and set it aside. Place your empty, clean mason jar on the scale, and tare/zero the scale. Ensure your scale is still set to grams, and add the designated amount of filtered water to your mason jar.
- Place a small bowl on your scale and tare/zero the scale. Weigh out the sea salt. Then add the salt to the jar with the water. Stir until all the salt is dissolved.
- Add the peppers and garlic from your bowl, into the mason jar with water. You will need to mash the peppers into the jar with a tamper or wooden spoon to pack them in, as you do the brine will come up.
- Place your fermentation weight in the jar making sure to submerge all of the pepper pieces and weight fully in the liquid.
- Secure the lid to the jar.
- Ferment for 5 to 6 weeks.
- After fermentation, add all of the fermented peppers, garlic, and brine to a blender with the sugar and vinegar.
- Blend on high until smooth.
- Scoop everything from the blender into a pot and cook for about 10 minutes at a simmer.
- Place a colander over a large bowl and strain the sauce. You can mash the pulp in the colander with a spoon to get all the juices out. (don’t forget to save the pulp!)
- Return the strained liquid to the same pot and cook for 10-15 more minutes at a simmer with regular stirring.
- Using a funnel, bottle the sauce. Wait to cap the bottle until the sauce cools down a little.
- Store in the refrigerator. Use within a year for the best flavor.
Notes
- You can use other peppers in this recipe. Peppers above 500,000 Scoville units contain an extremely high concentration of capsaicin. At those levels, capsaicin is bactericidal and can prevent natural fermentation. Choose your peppers accordingly.
