Homemade Sriracha

5 years ago

Do you have extreamely large quanities of peppers in your garden this year?  We did - a crazy amount! After we canned all the salsa we could eat in a year and dried all that we would use in chili and things we were still left with pounds of red hot peppers.   So my hubby and I decided we would try canning homemade sriracha (rooster sauce) with all of our extra hot peppers.  And it turned out pretty perfect.  It took me quite a while to find a recipe  for homemade sriracha that was good for canning and I ended up using a chili sauce recipe from the Ball canning cookbook and altering it quite a bit.  Here is the recipe if you are interested in making your own.


You will need: 3 pounds hot peppers 4 heads garlic 7 cups vinegar (this much keeps the peppers safe to can) 1/2 cup sugar 1/8 cup salt  

*I started with 3 pounds of hot peppers which yielded 8 half pint jars (with just enough left to use fresh).   I used mostly cherry bombs and cayenne peppers but mixed in a few habaneros as well.  We like our food spicy so I wasn’t afraid of making it too hot.  A more mild choice would be red serrano peppers and/or red jalapenos.

Start by roughly chopping the peppers and garlic and putting them into a large plastic or glass bowl with the salt.  Add the vinegar and make sure the peppers are covered.

Cover with plastic wrap and let sit at least overnight, ideally over a few nights.

When you are ready to can your sauce, prepare the jars and lids and canner.

Put your pepper and vinegar mixture into a saucepan and add the sugar.  Bring to a boil and then simmer over a lower heat for 10 minutes.  If your sauce  is too spicy, add more sugar and simmer a bit longer.

Remove from the heat and let cool a bit.  Transfer to a blender and blend until desired consistency.

Fill cans, leaving a ½ inch head space.  Then, process in a water bath canner for 15 minutes.

After the cans cool (and seal) you have homemade sriracha.  Perfectly preserved.

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