Please DM those to me! I would love to have a tried and true! I am putting in a big garden next year and am looking for various seasoning ideas.
Just copy and paste. Here is the recipe for Sriracha Sauce without fermenting peppers. They use Jalapenos but you can use any pepper you want. I use Tabasco or Thai peppers for a milder sauce and Death Spirals for a sauce I call Sriracha of Death:
Sriracha Recipe from Foolproof Preserving - America's Test Kitchen
Prep: 15 Minutes
Cook: 45 Minutes
Age: 1 Day
Yield: 2 Cups
Why this recipe works: Sriracha is a fiery-red Thai-American hot sauce fondly known
by its loyal followers as rooster sauce. Traditionally, Sriracha is made from a
fermented chile mash, which is a process that can take over a week. We wanted a
simple, streamlined version of rooster sauce we could make at home without the wait.
Our first test consisted of processing chiles, vinegar, water and garlic, along
with a bit of sugar and salt. We cooked the mixture down to a ketchup-like
consistency, which resulted in more of a chili-garlic paste than Sriracha. By
adjusting the ratio of liquid to chiles and garlic, we were on track to a pourable
hot sauce. We also swapped out white sugar in favor of brown; tasters preferred the
richer, deeper notes of the dark brown sugar. We were getting closer to a more
balanced hot sauce; however, we were missing the fermented flavor of the original.
To achieve the unique flavor, we whisked 2 tablespoons of fish sauce into the chile
mixture along with the sugar and salt. A quick simmer on the stovetop thickened the
Sriracha and allowed the flavors to meld. Passing the finished product through a
fine-mesh strainer gave us a smooth sauce.
Finally, we found it crucial to let the sauce sit for a day to develop its flavor
before serving. Although it's tempting to store this sauce in plastic squeeze
bottles, we found it better to store it in glass; the plastic can add off-flavors to
the sauce as it sits. This Sriracha cannot be processed for long term storage.
1 1/2 pounds red jalapeno or Fresno chiles, stemmed
1 1/4 cups distilled white vinegar
1/4 cup water
8 garlic cloves, peeled
2 tablespoons fish sauce
2 tablespoons packed dark brown sugar
5 teaspoons salt
1. Working in 2 batches, process jalapenos, vinegar, water and garlic in blender
until smooth, about 2 minutes. Transfer mixture to medium saucepan and whisk in fish
sauce, sugar and salt.
2. Bring mixture to a boil over high heat, then reduce heat to medium-low and simmer,
skimming any surface foam, until thickened, 18 to 20 minutes. Remove pan from heat
and let cool for 5 minutes.
3. Process mixture in blender until smooth, about 1 minute. Strain Sriracha through
fine-mesh strainer set over bowl, pressing on solids to extract as much sauce as
possible.
4. Using funnel and ladle, portion Sriracha into 2-cup glass bottle. Let sauce cool
to room temperature. Cover, refrigerate and let flavors mature for at least 1 day
before serving. Sriracha can be refrigerated for up to 6 months; flavor will mature
over time.
Once you are ready get a blender or Smoothie maker, dump in the jar of peppers and vinegar and turn it on at high speed so all of the peppers are liquidized. Add salt to taste, top it off with vinegar until the blender is full (If you are using a Smoothie maker with a smaller cup you can split it into batches), give it another whizz to mix it all up then bottle it. Like I said, easy. BTW, I also use that pepper in a jar of vinegar tip when I make my Sriracha sauce so I don't have to pass it through a fine mesh strainer like they do in their recipe.
If you use Facebook there are plenty of pepper forums with advice on growing, storing and using them in food. If you don't like Facebook there are also plenty of regular Web sites like this one or this one that are loaded with recipes and growing tips. And of course, you can always ask on the Weekly Garden Thread.