Sriracha

This bright red, tangy, and pungent chili blend can be used as a dipping sauce, marinade, or condiment for stir-fries, Pho, rice bowls, etc.

Ingredients

Directions

  1. Place all ingredients except vinegar into the Vitamix container in the order listed and secure the lid.
  2. Select Variable 6. Pulse 5 to 10 times, or until finely chopped.
  3. Transfer mixture to a clean jar, seal, and let sit at room temperature in a dark place. Check each day for signs of fermentation: small bubbles will form at the bottom of the jar. After 2 - 3 days, the mixture will begin to rise in volume. At this stage, open the jar and stir daily to prevent pressure buildup.
  4. Once the mixture is no longer rising in volume, another 2 - 4 days, transfer to the Vitamix container with the white vinegar and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 - 2 minutes, or until completely smooth.
  5. Pass the blended sriracha through a fine mesh sieve set atop a saucepan, using a spatula to push through as much as possible.
  6. Bring the saucepan of strained sriracha to a boil, then reduce to a simmer until it thickens and clings to a spoon, about 5 minutes. Allow to cool, and transfer to an airtight container and store in a refrigerator for up to 6 months.

Notes

If using Fresno chiles, sriracha will be spicier. Fermentation time will vary; you can choose to ferment for as long as a month or more, if desired. More time fermenting will create a fuller, tangier, more complex flavor. Less fermentation time creates a brighter, fresher flavor.

Nutrition

1 serving (13 ml)