Each month we feature a product we love to use and tell you all about it, what we love about it, and how to use it.
Of the countless varieties of hot sauce available, Sriracha has earned a rightful place among the best of the best. Let’s take a look at this spicy favorite.
What is it?
Sriracha, named after the city of Si Racha, in Chonburi Province of Thailand, is a variety of hot sauce made from chiles, vinegar, garlic, sugar, and salt.
When to use it?
Use as a delicious spicy condiment on pretty much any savory dish. We love dipping a grilled cheese sandwich in Sriracha (or a bowl of tomato soup spiked with a nice big dollop).
Even if you’re not really a fan of spicy foods, try using small amounts in soups, stews, dips, and sauces to add a little extra complexity.
Where to find it?
Spot this bright orange-red sauce with the other Asian foods (look for the rooster on the bottle). Or better yet, make your own! Harmons carries the chiles and everything else you need to make a batch. Recipe follows below.
Why do we love it?
Besides bringing the heat, it’s got great flavor: a little bit sweet, a little bit tangy. It’s a versatile secret ingredient—a great addition to any cook’s kitchen arsenal.
Make your own:
1 1/2 lbs red jalalpeños, stems removed
6 cloves garlic, peeled
4 tablespoons brown sugar
1 tablespoon Kosher salt
1/2 cup white vinegar
In a food processor, pulse jalalpeños, garlic, sugar, and salt until chilies are very finely chopped, scraping the sides of the bowl as necessary. Transfer mixture to a bowl, cover with plastic wrap, and let sit at room temperature.
The mixture should start forming bubbles after about three to five days. Allow it to ferment until no longer bubbling and rising in volume, about two to three days longer.
Transfer mixture to jar of a blender, add in vinegar, and puree until completely smooth. Transfer to a mesh strainer set over a medium saucepan. Use a rubber spatula to force as much pulp as possible through the strainer.
Bring mixture to a boil, reduce heat to very low, and simmer until thickened, about five to 10 minutes. Transfer to an airtight container and store in the refridgerator for up to six months.
Try using green jalalpeños, or any combination of jalalpeños and other chiles. Most any variety of vinegar would also work well.