Posted at: 12/22/2013 2:59 AM
Updated at: 12/22/2013 10:06 AM
By: Amy Adamchick
Homemade Sriracha from Ric Orlando of the New World Bistro Bar
Non fermented version
12 oz red chiles—roughly chopped
4 big cloves garlic, smashed
4 tbls brown sugar
¼ cup live cider vinegar
2-3 tsp salt
¼ cup water ( or more )
Put everything in a food processor and grind to a coarse grind. (don’t wash that processor bowl yet)
Scrape it out well and put in a non reactive pot.
Simmer for 5 minutes or so to dry it out a bit.
Put it all back in the processor.
Puree til smooth.
Press through a strainer.
Store refrigerated in a glass jar.
Make recipe as above but do not strain.
Put in a sterile jar. Cover with wax paper held by a rubber band like a drum head.
Put on the counter or a safe place and leave for 24 hours. After one day, remove the wax paper. Stir and replace the drum head lid.
By the second day yoi should begin to see bubbles appearing in the mix and it will start to expand. That ok. Repeat the stir and re cover routine for 4 days. T the end of four days puree and strain he fermented, scary looking sauce. Put in a non reactive pot and bring to a boil. Reduce to a simmer and cook for 10 minutes. Store refrigerated.
Ric Orlando will be featured in the Albany Chefs' Food and Wine Festival