Karen Ard is a Los Angeles based photographer and author of Farm to Table, a lifestyle site featuring recipes and articles based on farmers market finds, food artisans, and sustainable living. Karen wanted to create a site that helps connect the dots for people between their food and the farmers growing it. As a full-time photographer and mom of two, Karen hopes people will realize that even with busy schedules, making these connections and changes in their diets is obtainable and rewarding. You can also find Karen on Facebook, Pinterest, and Instagram.
My husband is a hot sauce lover. Whenever I go somewhere I bring him back a bottle of hot sauce that is from the region I’m visiting. The hotter, the better. But as with anything that needs to be shelf stable, I find most are chock-full of preservatives. Even if it’s just xanthan gum, who needs it?
Of course buying prepackaged items is convenient, but making things from scratch is not only healthier, it can be fun and creative. When you take a look at most recipes, you’ll realize the time invested is really minimal, and the rewards great. I don’t know about you, but I’m super proud of myself when I whip up some homemade apple jam, bake some bread, or in this case, make a batch of Sriracha Hot Sauce that my husband loves. So worth it!
My Sriracha consists of only a few ingredients, and as with anything homemade, you can tweak it to use your favorite chiles, or to reflect what is currently in season. Make sure, though, that your vinegar is 5% acidity. This is super important to naturally preserve your hot sauce for short-term storage. (Please note, this recipe is not to be canned. I was going for taste to a similar, popular Sriracha, over balancing ph levels with the acidity of the chiles. For more information on proper water baths for hot sauces, please visit the National Center for Food Preservation. This site is a great resource for preserving seasonal ingredients. A perfect companion to October Unprocessed!)
This homemade Sriracha recipe will give you about two and a half cups and can stay refrigerated for a few weeks. It never lasts that long in our house though. It’s a perfect condiment for, well, everything! Enjoy!
- 1 pound jalapeño, serrano, or other mix of chiles; seeded
- 1 cup peeled garlic cloves
- ½ cup vinegar (5% acidity)
- 6 tablespoons sugar
- 1½ teaspoon salt
- ½ cup hot water
- In a saucepan, add chiles, garlic, vinegar, sugar, and salt.
- Cover and simmer gently, over very low heat for 30 minutes.
- Add mixture and hot water to a blender.
- Blend until smooth, opening vent to release steam often.
- Add more hot water to get to the consistency you like.
- Store in refrigerator in an airtight container for up to two weeks.