kayell Posted June 20, 2012 Share Posted June 20, 2012 My tongue demands heat in many forms. Link to comment Share on other sites More sharing options...
Jason Young Posted June 20, 2012 Share Posted June 20, 2012 I'm curious to see responses to this one also. At Whole Foods this weekend I got some Yucatan Sunshine Habanero Pepper Sauce that has a great flavor to it. I *think* it is Whole 30 compliant as its only ingredients are habanero peppers, vinegar, carrots, onion, salt, and garlic. Link to comment Share on other sites More sharing options...
kayell Posted June 22, 2012 Author Share Posted June 22, 2012 What I like about sriracha is that it doesn't have the vinegary flavor of a lot of hot sauces. It's mostly chili and garlic. I'm going to try some Thai chili garlic paste if I can find some without nasties. Link to comment Share on other sites More sharing options...
Jennifer Fischer Posted June 22, 2012 Share Posted June 22, 2012 What about making some? I've been thinking about trying this recipe and just leaving out the sugar: http://www.seriouseats.com/recipes/2012/02/sriracha-recipe-from-scratch.html Link to comment Share on other sites More sharing options...
Jason Young Posted June 22, 2012 Share Posted June 22, 2012 What about making some? I've been thinking about trying this recipe and just leaving out the sugar: http://www.seriousea...om-scratch.html I looked at that recipe, but I've got a question. Will the peppers still ferment without the sugar in it? Link to comment Share on other sites More sharing options...
Jennifer Fischer Posted June 22, 2012 Share Posted June 22, 2012 I should have thought of that - and honestly, I'm not sure. I don't know if the peppers themselves will have enough sugar to cause fermentation. I did see there was another version on that same site, which doesn't rely on fermentation - so I imagine this might be a safer recipe to leave the sugar out of: http://www.seriouseats.com/recipes/2012/02/fresh-thai-sriracha.html?obref=obinsite Link to comment Share on other sites More sharing options...
Jason Young Posted June 22, 2012 Share Posted June 22, 2012 I've got another question. Both of those recipes call for "red jalapenos". Is that the same thing as a Fresno pepper? I was in Whole Foods earlier looking, and what they labeled as a Fresno pepper was the closest looking thing to what I imagine a red jalapeno would look like. I did get some fresh habaneros to make a spicy sauce with. Link to comment Share on other sites More sharing options...
CAK911 Posted June 22, 2012 Share Posted June 22, 2012 This recipe (http://www.food52.com/recipes/6441_fresh_sriracha_aka_home_made_rooster) calls for fresno chiles, so I think they are the same. Link to comment Share on other sites More sharing options...
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