Fermented Homemade Chili Garlic Sauce
Description
Back in 1975, a man by the name of David Tran introduced the United States to his own blend of Sriracha hot sauce. Since then, the Sriracha market in the U.S. has mostly been dominated by one major player, founded by Mr. Tran, called Huy Fong Foods. The Huy Fong Foods brand uses a special variety of red jalapeno pepper for its sauce, which are grown in Mexico and imported to the U.S. In recent years, the classic spicy condiment has become more difficult to find on supermarket shelves, as the Huy Fong Foods brand has struggled to source a sufficient quantity of red jalapenos in the face of poor harvest seasons.
This Sriracha shortage was enough to drive me to experiment with making my own versions of this spicy chili garlic sauce at home. The most enjoyable part of the experience for me lies in the flexibility of the recipes—you can really use whatever fresh hot peppers you like here, and the quantity of garlic used is up to you. Try serving this sauce with your scrambled eggs in the morning. I also like to brush it on chicken before and after grilling.
Prep time: 20 minutes
Fermentation Duration: Roughly fourteen days (2 weeks) at room temperature around 65˚F in a dark spot. As with the previous recipe, ensure the built-up gas escapes daily.
Serves: 80
Note: The recipe below is spicy, and includes a mixture of Thai Bird’s Eye chilies, Jalapenos, and Serrano peppers. You can adjust the heat level by using whatever peppers you feel most comfortable with. Adding more sugar and/or white wine vinegar to the recipe will help balance out the spice level, although you can omit the sugar from the recipe if you prefer. Also note that the color of this finished sauce isn’t going to be bright red, given the green hot peppers used. If you want your sauce to have a pronounced and traditional red color, use bright red chilies and omit the green Serrano and Jalapeno peppers. I use them because I love the flavor they add, and because I can’t get my hands on red jalapenos like the ones used by the Huy Fong brand. I will also sometimes add pineapple and onions to this recipe, but have kept the version below slightly more traditional.
While most people view chili garlic sauce as a condiment, you can use it while cooking as well. The perceived heat level and acidity will mellow out significantly after being cooked.
Ingredients
Instructions
Clean and sanitize your large Mason jar or glass/ceramic fermentation vessel.
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Add the peppers and garlic cloves to the jar.
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Combine the 150 g of water with the 14 g of Kosher salt and the 20 g of white granulated sugar in a small sauce pot on the stove.
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Heat the water and whisk until the sugar and salt are fully dissolved.
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Remove the brine liquid from the heat, and cool the liquid down in the fridge for 30 mins.
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Add the salt and sugar brine to the jar with the peppers and garlic.
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Store the jar at room temperature around 65˚F in a dark spot, and take the lid off the jar each day to allow the built-up gas to escape.
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After the fermentation has progressed for roughly fourteen days (2 weeks), blend the fermented peppers and garlic with 1 cup of white wine vinegar until you have arrived at a semi-smooth puree. If you prefer a thicker final product, use less vinegar and discard some of the brine from the fermentation.
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Taste the sauce, and add more salt, vinegar, or sugar to taste.
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Transfer the homemade chili garlic sauce to bottles and store in the fridge.
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Consume the chili garlic sauce within a few weeks.
User Reviews
Great recipe here!