Sriracha Hot Sauce (Tabasco Chilli)

on

Day 1 (fresh into the Jar)




Day 1: 28th Nov 2020





Hot Sauce time again, using up all of the Tabasco chilli from the allotment greenhouse. 391g of ripe and unripe chillies. Harvested the plants clean.





So to make Sriracha, it's just chilli, garlic and salt from looking around the internet. I've added some white onion as well.





Recipe so Far :





  • 391g Tabasco chilli.
  • 89g White Onion, rough chopped.
  • 47g Fresh garlic, crushed.
  • 300g Water.
  • 21g Sea Salt.




Using the same method for the brine as last time.





527g Veg + 300g Water x 0.025 = Salt for brine (20.67g) 2.5%





There is a cabbage leaf keeping it all under the brine, hopefully that will help things along.





I still have to work out the quantities of vinegar and sugar etc, but the shop bought Sriracha I have in the fridge, says on the WWW that it's ingredients are,





Pickled Red Chillies Mash (61%) [Red Chillies, Salt, Acid (Acetic Acid)], Sugar, Minced Garlic (10%), Water, Salt, Acid (Acetic Acid), Thickener (Modified Maize Starch), Stabiliser (Xanthan Gum), Colour (Paprika Extract), Chilli Extract.





With 5g salt per 100ml and 21g Carbohydrate, of which 17g sugars.





So that will give me something to work from, so to break it down so far.





  • 61% Pickled Red Chillies Mash
  • 10% Garlic
  • 5% Salt




So that leaves me with 24% of something else. 17% sugar I guess, so only 7% left. However if you go to the products website and look in the back of the bottle. The ingredients are:





Water, Pickled Red Chillies (37%) [Red Chillies, Salt, Acid (Acetic Acid)], Sugar, Minced Garlic (10%), Salt, Acid (Acetic Acid), Thickener (Modified Maize Starch), Stabiliser (Xanthan Gum), Colour (Paprika Extract)





So to reproduce it that's thrown in a problem, I guess the 37% Chilli is without the 24% pickling brine included.





So as a break down of what I have fermenting and the final recipe I think the following ingredients will work for a litre of sauce :





  • 391g Fermented Chilli
  • 47g Fermented Garlic
  • 89g White onion
  • 170g Sugar
  • 50g Brine from the Ferment
  • 200g Red Wine Vinegar
  • 5g Mild Smoked paprika




Day 13: 11th Dec 2020





The ferment seems to have finished now, so time to make the sauce up.





Into the blender went:





  • 530g of the Brine soaked Chillies, Garlic and Onion.
  • 56g of the fermenting Brine.
  • 118g sugar.
  • 202g Red Wine Vinegar.
  • 5g Mild smoked Paprika.




Blended all together until it was as smooth as possible. Then passed it through a sieve to remove the remaining solids. Heated the smooth sauce in pan for 5 mins to help pasteurise the sauce, returned to the blender, whizzed up the hot sauce and slowly added 5g of Xanthan gum. Decanted hot into clean sanitised bottles.









Dam this sauce is very very hot, the consistency is perfect for a Sriracha, full favoured with a great taste of the chillies and garlic. But it's so spicy hot, i'll do this again, but really need to temper the heat down some next time.


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