Fermented Food Adventures & Recipes
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 […]
I’ve seen people get annoyed when you call a sauce “sriracha” and it deviates from simply red hot peppers, garlic, salt, sugar, and vinegar. Furthermore, sriracha is a raw sauce, so does fermenting it (and therefore eliminating the requirement of vinegar) also make it no longer sriracha? These are deep […]
My fruit sriracha explorations continue. This was made with sweet frozen black cherries. Frozen foods have marketing challenges in that they may seem inferior to fresh. But there are some good things about frozen: So grab yourself a pound of high quality frozen cherries (I’d recommend a well-received organic brand) […]
If you’re here on my site, on this page in particular, then it’s a given you love hot & spicy, you love sriracha, and you can’t wait to find even more things to put it on. In this case, we’re also talking what to put it in. Because this recipe […]
Ah, spring has sprung here in Georgia! And although the local strawberries are not quite ready, delicious berries from our wonderful neighbor to the south, Florida – my birthplace – are here in abundance and at reasonable prices. If you’ve ever perused this site and the sauce recipe section, then […]
Does sriracha sauce have to be red? I think you have the answer in the title. But if you want to make a red fermented sriracha, and/or get lots of advice on making a sauce safe for shipping or sharing (i.e. making it non-explosive), click here and read through that […]
Let’s face it, sriracha doesn’t have fruit in it. It is traditionally hot peppers, garlic, water (or vinegar for popular unfermented versions), salt, and sugar. It’s a fresh (uncooked) hot sauce from Thailand, and whether or not it was originally fermented (purposely or incidentally given the tropical climes) is a […]
Note: Scroll right to the bottom for a printable, ad-free version of the recipe & notes From its obscure beginnings in the early 20th century Thai town of Si Racha, this sauce has taken the US by storm, specifically in the form of Huy Fong Food’s iconic “Sriracha Hot Chili […]