I’ve been making fruit-flavored “sriracha” sauces for years and you can find numerous other such recipes here. Sriracha is a simple and highly versatile sauce, normally consisting of red chilies, vinegar, garlic, and sugar. Notwithstanding the addition of some fruit flavor, in these cases I very much aim to maintain this simplicity. The resulting sauce is a huge crowd pleaser but still offers something unique from the typical sriracha experience.
In addition to lots of blueberries, the recipe also utilizes my homemade blueberry syrup, which will really help infuse the sauce with its distinctive blueberry flavor.
Yield:
25 fl. oz. (around 5 woozy bottles)
Shelf life:
1 year+ (pasteurized; refrigerated once opened)
Equipment
- Knife & cutting board
- Measuring cups & spoons
- Fine mesh strainer
- Blender
For the blueberry syrup:
- Small saucepan
Ingredients
- ½ lb. habaneros or other red peppers of choice (~230g), seeded & stemmed
- ½ cup white distilled vinegar
- 2 cups blueberries (190-200g), frozen or fresh
- 1 head garlic (~40-50g), cloves peeled
- 2 tsp garlic powder
- 1/2 tsp salt
- 1 cup blueberry syrup (instructions to make are provided below or purchase here)
For the syrup:
- 1 cup water
- 1 cup sugar (200g)
- ½ lb. blueberries (frozen or fresh) (225g)
Directions
1.) To make the syrup, combine the ½ lb. blueberries with the sugar and water in saucepan and bring to a boil. Stir, reduce heat to low and allow to simmer uncovered for about 20 minutes. Strain out the blueberries with a fine mesh strainer. (They may be used for another purpose, added to this sauce, or discarded as desired.)
2.) Once the syrup is made, in the blender, combine peppers, vinegar, blueberries, blueberry syrup, garlic & garlic powder, and salt. If the berries are frozen, allow to thaw. Blend on high until the sauce is completely smooth, around five minutes.
3.) The sauce may be transferred to storage container(s) or bottle(s) and refrigerated with a shelf life of about six months. For room temperature storage, pasteurize the bottles.
Pasteurize by placing filled, capped sauce bottles in large saucepan with water level up to the caps (the caps are just above the water line). Bring to 160F and hold for ten minutes, then bring the water temperature to 180F. Immediately remove the bottles and invert for 3 minutes. Allow to cool and then store at room temperature or in refrigerator. Once opened, store in the refrigerator for best shelf life.
