Rick & kerry's Designer Diner

A Passion for Bringing Folks Together Through Food

Super Hot Sriracha Sauce

Instructions

My love for Indian and Asian foods has brought me a lot of friends from both these ethic origins.  Along with those friendships has come a love for spicy food and hot (but flavorful) hot sauces and condiments.  This boosted version of Sriracha is by far the hottest of my custom hot sauces.  Keep reading after the instructions for more information.

This is truly a ‘dump and stir’ recipe, however the amount of stirring requires a high powered blender.  This is because I do not remove any seeds from the peppers before blending.  Pepper seeds can be very tough and neither my regular or hand blenders will completely liquify them.  I put the sauces in squeeze bottles and seed pieces just clog up the tip.  I have a Vitamix, but any high powered blender should do the trick. 

Ingredients

  • 1.5 Cups chopped red peppers with seeds
  • 4 large cloves garlic peeled
  • 1 2-3 inch piece of ginger, cut up
  • 3oz brown rice vinegar
  • 1.5 tsp Himalayan pink salt 
1 bowl of red hot peppers whole. A measuring cup with chopped peppers.

First take your hot peppers (any will do, more about mine after the recipe) and remove the stems.  I cut right at the base of the stem to leave as much of the pepper as possible.  

If the peppers are large or long, just roughly chop them until you have 1.5 cups of chopped peppers.

Dump them into the blender

Sriracha ingredients on a cutting board

Add the remaining ingredients to the blender

  • Ginger 
  • Garlic Cloves
  • Brown Rice Vinegar
  • Salt
Sriracha ingredients in a blender

As you can see I did not waste much effort chopping the ingredients up very much.  Every blender is different, so just make sure the ingredients are small enough to make it down to the blades of the blender and not just get tosses around on top of them.

Sriracha ingredients blended up

I blend until the sauce is completely smooth.  I don’t want to see any seed pieces swirling around in the blender.  

If your blender has a heating function like a Vitamix, make sure you do not let it get too hot and actually cook.  I like this sauce to have a fresh bright flavor, not a cooked / processed one.  Pause and let things cool down if you need to.

Be very careful opening the blender! Depending on the type of peppers used the gasses inside can cause  you to choke and cough if you breath them in.  There is a lot of capsaicin floating around in there! 

You can eat the sauce right away, but you will find that it smooths out in a day or so as the flavors blend.

Sriracha bottled up for use.

Use a funnel to put the sauce in any type of container you like.  I like squeeze bottles because they allow me to control the amount of sauce dispensed easily.  They also allow you to use the brightly colored (and flavorful) sauce to decorate plates are garnish dishes