A lady by the name of Thanom Chakkapak developed a really tasty hot sauce around about 80 years
ago. Her friends and family loved it and suggested she should be marketing it to the
public and she did so and promptly it became the most popular hot sauce in Thailand. She
came from a small town called Sriracha and that was the original Sriracha hot sauce.
I've been working on my own recipe based on the sriracha flavours only quite a bit hotter and
today's sauce is going to be the fourth evolution of the sauce and hopefully the one that I'm most
happy with so let's get started. First things first we need to prepare our fermentation. What
we have here are some beautiful peppers from our garden that we just freshly picked. We have some
garlic that we've peeled and prepared. We have some beetroot as well mainly to add color but
also because we need that for the sugars. I don't want pure sugar in here for the fermentation phase
because it'll ferment too quickly and that's not really what you're looking for here. You
want a bit of a slow fermentation so that's going to provide the sugar for the initial
part. We're going to be adding more sugar later but for now this is all we need. And
over here we have our salt. First things first, before we can figure out how much salt we need,
we need to measure out all these ingredients and see how much they are going to weigh. Just gonna
roughly chop them so they are not as bulky inside here. That's a hundred and thirty-eight grams of
poblano. These here are Bert the Chillies but if you want you can use things like cayenne or even some
of the other baccatums. I'm just going to use some of these Bert the Chillies because it's what I had
Basically you want a pepper that is somewhat sweet but also has a bit of a spice. That's 55 grams.
And then finally the main spice we have here is our Saffy Red Scotch Bonnets. These are not not to be
played around with there are quite spicy. They're not a super hot but they definitely are going to
add a lot more spice than your typical Sriracha. And we have a hundred and seventeen grams garlic
and beetroot. So garlic we have it's about seven cloves, eight cloves but it comes up to 18 grams
and finally the beetroot. A nice purple beetroot is best because you want to maintain this really
rich red color which we're going to get from this. And that is just a medium-sized beetroot but this
one weighs 74 grams we have 394 grams of total ingredients and that means we need about 3% of
that in terms of salt next part is the easy part. Basically we just need to add this all inside
the jar. Let me just start with blending that up and then we'll add more when we have more
space. You can really smell the heat of these Scotch bonnets. Wow. There we have it, look at that beautiful color,
that deep deep red it's more purple than a red but it still looks good to me. So now I just need
to figure out how much is in here because we need to find a jar that's gonna be big
enough I have a feeling that that will be okay so let's get it in there and start the fermentation.
just make sure you clean around the lid and anywhere that might
have splashed and ready to get the lid on. And for the airlock I'm just going
to use some saline solution or some brine, essentially, just another 3 percent brine
And we close it up we're going to stick that inside the Ferminator and leave that
for the next three to four weeks and we'll be ready to finish the sauce off.
It's been just over a month and here we have our lovely fermented sriracha well
it's most of the way there. We've got a few things to do to it still and we're gonna do
that right now. So let's first have a look inside yet and see how it's done over the
last month and a bit. It looks pretty good you can see a little bit of Kahm yeast on the top
there. I'm going to skim that off there's not a lot in there and you can see it is
kahm yeast, just the way it's situated. You see it comes off in little chunks.
Remember you have got beetroot in here so you don't want it staining things, so I need to take
that off the cutting board quickly. There you go, well that's it the rest of it looks
pretty good to me so let me just clean that up. It's time to give it a bit of a smell.
Ooh, smells good. The remaining ingredients that we are going to be adding here are right over here. The first thing
is some distilled white vinegar. That's gonna be about 25% of the total here. There is some
fish sauce. Now this is somewhat optional but I think it really adds a decent flavour.
It's more about the umami flavours that the fish sauce brings. But if you aren't a fan of fish sauce
or you may be a vegetarian then you might want to leave that out but this is going to go into
my sauce. And then lastly we need some more garlic I'm gonna go in with two cloves here because this
is quite large garlic, if you are using medium sized garlic then you can go with maybe three or
maybe even four cloves I might end up adding more it just depends on how this tastes once I
process it. and it's or this into their lovely rich colors maybe a little bit too purple for my liking
but it adds something a little bit different to the other sriracha sauces out there so I can
see here that this is just over 300 milliliters inside the jar and there's probably another 10 or
20 milliliters of the sauce in here that we'll get out once we mix it up with the vinegar but
a third of that is around about a hundred milliliters. I'm going to go about 125 milliliters and we'll
see how that works with consistency. So the way I'm going to do this I'm just gonna measure it
on the scale 125 grams is close enough 125 milliliters.
While we're at it we might as well add the fish sauce. So I'm gonna zero this out again and we're gonna be adding about
15 milliliters of fish sauce. Just be careful some fish sauces are stronger than others and it can
overwhelm the flavors if you just go too heavy on it. So there we go, that's 15 milliliters which is
again roughly 15 grams. That's gonna go straight in. And then the last thing is the garlic. There is one more ingredient I'm going to be adding right at the end and that's an emulsifier but
first we need to just make sure that the flavors are what we want it to be so let's give it a try.
I realized that there's something missing and it's one of the core ingredients. Can't believe
I've forgotten that. We need to add sugar so the sugar, the sweetness is really gonna offset some
of the flavors here. The balance is way off to the one side at the moment and we need
to bring it back to the middle. Cooking is all about balance making sauces, especially, is all
about balance. The flavors here are spot-on the heat is pretty phenomenal but it does need that
sugar just to balance it all out. The sugar I'm gonna be using is brown sugar. If you can get
hold of palm sugar that'll be ideal but I'm just using brown sugar. If you are maybe diabetic or
you're on a low carbohydrate diet then of course you can substitute for an artificial sweetener. I
would suggest something like erythritol. That's a decent one. But if you don't have a problem with
sugar then you can use some of this brown sugar or palm sugar. So for the amount that we've got
here, we're going to be doing one tablespoon. This is a half tablespoon measure. Let's try that see
how we like the sweetness, I might need to add a bit more I'll just have to give it a taste.
There we go nicely mixed up, let's give that another try.
The heat level here is actually pretty good for me. I think though for some people especially that are
used to sriracha and maybe want a bit of a hotter one this is still gonna be a little bit too hot
for them, and the way that people use sriracha it's kind of like a ketchup to them this is definitely
not something you'd use as a ketchup. The spice is pretty evident, so what I'm gonna do is I'm going
to dilute it a little bit further with about fifty milliliters of distilled vinegar so that'll
bring the total to 180 ml of vinegar. One other thing I'm gonna add is one more garlic clove.
I really like it garlicky and this just just isn't garlicky enough for me. We can add a little bit
more sugar as well, another half tablespoon. Lastly we're gonna add just a little bit of xanthan gum
to hold it all together so it doesn't separate. I'm gonna use an eighth of a teaspoon for this amount
So we're gonna give there one more final taste test and we'll see what we think
Well there we go
mmm mmm that's good
it's not an instant heat, it builds slowly but got that sweetness, you've got the the tang of
the vinegar and obviously a little bit of the fish sauce coming through. I think it was a good
idea to add a bit more vinegar, it brought the flavor of the fish sauce down a little bit I
think I added a little bit too much initially. But I think that mix really works well.
You've just got that hint of the fish sauce. It's not very fishy so if you're worried about that, if you've
never used a fish sauce before. It's obviously very fishy on its own but when you mix it into the
sauce like that and the amount that I used, it just really adds a nice umami flavor to it.
I'm happy with that. I think I've got my recipe nailed down, those few extra additions right at the end there
You obviously have to taste your sauces as you go along. The fundamentals I knew I'd got right.
The first time I did this I went a little bit too heavy on the pure heat. This time I brought
the heat down a little bit by mixing some sweet peppers as well and it made all the difference.
And then it's the the little additions at the end you know, the sugar getting that balance right with
the spice as well as the acidity, because you obviously have quite a lot of acidity anyway in
the fermentation. And then the vinegar adds a bit more as well and then finally that fish sauce for
that umami flavor. And all that comes together just beautifully. That's obviously not to mention
the garlic which goes great with everything, doesn't it. There are plenty of sriracha recipes out there
and the one that you're probably most familiar with is the one from David Trans, the rooster
sauce. The one of the picture of the rooster on the front and the green squeezy top. This sauce
is not going to taste exactly like that. It's definitely a lot hotter and it will taste very
familiar to you if you are used to eating sriracha. So at least you know, it's least sticking to the
general concept of sriracha sauce. I hope that you enjoyed this video and I look forward to showing
you a lot more recipes in the future I've got so many going on at the moment in the ferminator that
I'm really excited to show you guys. This one here obviously is a small batch I was just trying to
get the recipe right. This here is only about 600 milliliters so it wouldn't really be fair for me
to bottle this up and sell a 150ml bottles of this because there would be like four of them.
This one here is for me, for my family.
Make sure you let me know in the comments below if you do try and make this yourself I want to hear how it turned out for you.
But I'm happy with this and I'm definitely gonna be making a much bigger batch of this next year.
Thank you so much for watching I look forward to seeing you on the next video and until then Stay Spicy.