When it comes to eating wholesome grub, it’s easy to overlook condiments. They might seem like an afterthought, but they matter. Being mindful about your food doesn’t stop at the main affair—what you slather on top is equally important. That’s where a homemade recipe comes in.
Making your own sriracha is a stellar way to earn major kitchen cred. The millennial generation is all about it. It's a staple in Vietnamese and Thai cuisine that speaks to Generation Y’s craving for global, adventurous flavors. Sriracha is more about the garlic than the vinegar (the latter is the highlight of thinner Louisiana-style sauces). And since hot sauce is the 8th fastest growing industry in the country, it’s safe to say that sriracha is here to stay.
Contrary to what most Americans think, sriracha is a type of sauce, not a brand (most people think of the iconic red rooster bottle from the brand Huy Fong). And while it is inexpensive and easy to find, making sriracha is an art in itself. It gives you the chance to trade preservatives and superfluous salt for wholesome, real ingredients.
Sriracha owes its emblematic flavor to lactic acid fermentation. This simple yet extraordinary process involves live cultures breaking down the sugars of the sauce. The result is a robust medley of flavors emphasizing notes of hot pepper and garlic. Depending on your desired heat scale, you can use any combination of red mild (jalapeño and serrano) and hot peppers (Thai). Substituting a portion with sweet red peppers can also yield a milder sauce.