Buzz
You’ve probably heard about the sriracha shortage caused by a chili pepper scarcity. Instead of rushing to buy every last bottle in sight (a move many have already made), consider making your own. It’s a simple process, though it requires patience, as sriracha’s signature sweet-spicy flavor comes from its fermentation.
How to create your own sriracha sauce
A great recipe to try comes from Allrecipes, which combines red jalapeño and serrano peppers with water, garlic, brown sugar, and salt. The mixture is then stored in a cool, dark spot for fermentation. During this time, the mixture will begin to bubble, a sign that the fermentation process is underway. Let the sauce ferment for three to five days, stirring and scraping the sides once daily.
After the fermentation process, add white vinegar, blend until smooth, strain the mixture, and simmer it for five to ten minutes. Once strained, funnel into bottles and store them in the fridge.
When I made my own batch, the result was a fiery, flavorful sauce. The Allrecipes version recommends fermenting for three to five days, which is on the shorter end, while other recipes suggest fermenting for up to a week. A shorter fermentation period leads to a hotter sauce, as fermentation reduces capsaicin, with a sharp decrease in heat occurring by day five of fermentation.
You can also make your own sambal oelek and chili garlic sauce, both of which are also in short supply.
How to use different chilies to create your own hot sauce
When I made a batch of sriracha, I struggled to find red jalapeño peppers and only found green serrano peppers. This shortage is precisely why making your own is necessary. However, the good news is that you can use any mix of peppers to create your hot sauces. While the result might not be sriracha, it will likely taste better than store-bought versions, which makes it a little easier to deal with the shortage.
At its core, a fermented hot sauce consists of hot peppers, salt, and water, which is left to ferment for a period before being blended into a smooth puree. Depending on your preferences, you can add ingredients like sugar, garlic, or other spices, and vinegar is often included to help lower the pH and improve shelf stability. With so many pepper varieties available, there's definitely a recipe out there that will suit your taste.
