When I was writing the post on my traditional nutrition journey, I mentioned one of my “holdouts” was Sriracha hot sauce. Well, I realized that I hadn’t even made an attempt to replace this chemical-laden product! So, after perusing the net for replacement recipes, I decided to wing it (which is what normally happens for me–I rarely follow a recipe exactly anyway). I knew that I wanted my sauce to taste similar to the store-bought version, nice and hot, garlicky and slightly sweet. I’m always looking for more opportunities to serve fermented foods to my family, so I knew that this would need to be lacto-fermented as well. This is what I came up with, for round one anyway. If it needs tweaking, I’ll let you know.
What I wanted were Thai chiles, but I couldn’t find them. In fact there weren’t even any red chiles of any kind in one store I went to! (Hello, do chiles even grow in January?) However, I went to another store and found red Fresno chiles. I had no idea how hot they were, so I asked one of the produce employees. He said they were about the same heat as a jalepeño, but when we both took a bite of one it wasn’t hot at all! I was debating on whether just to buy them anyway, and supplement the heat with some Habaneros (which I did end up doing but didn’t use them), when he bit into another one. After this bite, he let me know, with expletive-ridden language, that THAT one was HOT!!! (“Yay for me!” she exclaims, scared AND excited!)
Fermented Sriracha-style Hot Sauce
- 16 Red Fresno chiles
- 1 Large shallot
- 4 Garlic cloves
- 2 Tbls. Sucanat
- 2 tsp. Sea salt
- 1 Tbls. Fish sauce
- 1/4 c. + 1 Tbls. whey, divided
First, put gloves on! You definitely don’t want this stuff getting into your eyes, or onto your baby’s skin! Remove stems, seeds and ribs from the chiles. I gave them a good rinse to make sure I had all the seeds off. Give them a very rough chop (maybe into 2-3 pieces?), then put in food processor with all the remaining ingredients EXCEPT the last tablespoon of whey. Whiz this for several minutes or until smooth, stopping occasionally to scrape sides. When I make this again, I will probably use my VitaMix to get it even smoother. Taste for seasoning.
Pour into jar, top with remaining whey and seal tightly. Make sure you leave at least an inch of space at the top, or you may have leak issues (which I probably will have, because I didn’t follow my own instruction!)
Let it sit on the counter for 2-3 days, then refrigerate.
If you’re interested in how this turns out, follow the comments. I’ll report back. At this point, it tastes pretty close to the “real” thing. Also, I will probably use maple syrup instead of Sucanat, but I didn’t have any this time.
This post is a part of Fight Back Friday!