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  1. #1
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    CSFFan's Avatar
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    Homemade Sriracha Sauce

    I saw this on youtube and thought I'd give it a try:



    So I went down to the local market and got these:



    My mix (yes, I weighted this out):
    200 grams of the long red ones
    80 grams of the orange
    154 grams of the light green ones
    81 grams of the long jalapeno looking ones
    60 grams of garlic
    1/2 cup of brown sugar
    1 cup of water

    I put this in the blender and let it go for about 3-4 minutes, then the "mash" when into two small jars covered with paper towel with holes poked in them.



    By the next morning the fermentation had started and the tops of the little jars were a mess, so I put them into a bigger jar.



    I let it go for a week, stirring twice a day.

    After a week:


  • #2
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    After letting it ferment for a week, today I poured out the mash into a small pot via a fine meshed strainer, pushing on the mash to extract every bit of juice, added a cup of white vinegar, 2 teaspoons salt and let it simmer down to thicken everything up.



    I skimmed most of the scum off the top:



    Finished:



    It tastes pretty damn good, not too hot with a good garlicy flavor. I'm hoping the flavor will get richer with some time in the fridge.

  • #3
    Thailand Expat misskit's Avatar
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    Looks good. I'm surprised it isn't hotter than the commercial sriracha sauce.

  • #4
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    aging one's Avatar
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    Is that a copy cat of the original Sri Racha sauce from here, or the new trendy stuff the guy is making in LA?

  • #5
    Thailand Expat Dillinger's Avatar
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    Up the dosage of those orange bastards

  • #6
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    Quote Originally Posted by aging one View Post
    Is that a copy cat of the original Sri Racha sauce from here, or the new trendy stuff the guy is making in LA?
    ....which, do not have any similarity to one another at all.

  • #7
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    Quote Originally Posted by thaimeme
    ....which, do not have any similarity to one another at all.
    Hence the question.

  • #8
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    Quote Originally Posted by aging one
    or the new trendy stuff the guy is making in LA?
    The US version. They've been making it for decades, I do believe.

  • #9
    Thailand Expat terry57's Avatar
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    The Handbag would love that for her cooking Topper, looks great.

  • #10
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    Quote Originally Posted by terry57
    The Handbag would love that for her cooking Topper, looks great.
    Thanks!

  • #11
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    10 from 10 for effort making your own hot sauce from scratch CSFFan, it looks fantastic . A old friends wife use to make something similar - but she left the roughage in the jar - and it use to get hotter with age. After 6 months in the fridge it was borderline nuclear!.

    Oddly enough we were in Si Richa yesterday morning, which is where the sauce comes from originally I guess. Don't know for sure but do know there's some really good golf courses up there.

  • #12
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    According to Wiki the American version of Sriracha sauce is often referred to as "Cock Sauce".

  • #13
    Thailand Expat Dillinger's Avatar
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    Quote Originally Posted by Headworx
    old friends wife use to make something similar - but she left the roughage in the jar - and it use to get hotter with age. After 6 months in the fridge it was borderline nuclear!.
    You've definitely done something wrong Tops, my missus cringed when she saw your ingredients and she eats 15 chilis in her somtam.
    It was her who mentioned those carrot looking chilis being ped mak mak.

    Quote Originally Posted by DrB0b
    According to Wiki the American version of Sriracha sauce is often referred to as "Cock Sauce".
    B0b has a point here, dip your wick in that sauce Tops,....if you're not sitting on your ice cube tray with your tail between your legs after 2 minutes, then its not Sri Racha sauce.

  • #14
    Custard User stroller's Avatar
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    Thanks, the missus will love to have a go with the recipe!

  • #15
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    Quote Originally Posted by Dillinger
    It was her who mentioned those carrot looking chilis being ped mak mak.
    I've got a very cool Thai boss whom I showed the pictures to today and she told me none of the peppers I used were very hot, that I should have added a few of prik kee neu to the recipe to get it to the proper level of bowel destroying spiciness.

    I tried to explain I'm wanting flavor, not pure heat.

    Quote Originally Posted by Dillinger
    dip your wick in that sauce Tops
    I wouldn't want to ruin my candle.

    It's really not too hot. It's a bit warm, but with a nice pepper/garlic/vinegary taste.

    Looking at it today, it's separated a bit with the water on top of the good bits, I should have reduced it down more, but I was scared I end up with only enough for a fried egg sandwich.

  • #16
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    I make a similar sauce once a quarter, and add a bag full of red capsicum into the mix as well. Making your own chilli sauce rocks!

  • #17
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    Quote Originally Posted by pseudolus
    and add a bag full of red capsicum into the mix as well.
    One of the other youtube vids did this......my next time attempt...

    Add scallions (the little red onions here) and red bells to the mix, with a little less sugar or maybe a 50/50 mix of white and brown sugar. The possibilities are endless.

  • #18
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    This trio waiting for you, CSFFan. Check your PM's.

  • #19
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    On page 97 of "The Hot Sauce Cookbook" I read this...

    "I have discovered uses for fermented chile paste (including
    kimchee-style sauerkraut and hot pickles) that I never imagined
    before I started."
    That's a frigging cool idea...take some of the leftover mash and use it as the active ingredient in hot pickles.

    Thanks! I'm a reading now!

  • #20
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    Lovely. Cheers csffan

  • #21
    hangin' around cyrille's Avatar
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    I notice Jeff has had to storm off for a scatwank.

    Bonus.

  • #22
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    Quote Originally Posted by DrB0b View Post
    According to Wiki the American version of Sriracha sauce is often referred to as "Cock Sauce".
    We always called it rooster sauce. The other thing we called it was Thai ketchup even though everybody living here knows it has nothing to do with Thailand.

  • #23
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    Sampling some in the coming days.

    I think the US version is sweeter to was is manufactured here.

  • #24
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    Quote Originally Posted by Pattaya Plies View Post
    Sampling some in the coming days.

    I think the US version is sweeter to was is manufactured here.
    Pattaya Plies, they are two very different hot sauces. Not affiliated at all. I prefer the Thai version on what you just cooked instead of the nam prik pla.

  • #25
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    Quote Originally Posted by aging one View Post
    Pattaya Plies, they are two very different hot sauces. Not affiliated at all. I prefer the Thai version on what you just cooked instead of the nam prik pla.
    Well on top of it AO as have been in discussions this afternoon with positive feedback.

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