{"id":30214,"date":"2013-02-14T13:29:38","date_gmt":"2013-02-14T18:29:38","guid":{"rendered":"https:\/\/www.healthygreenkitchen.com\/?p=30214"},"modified":"2021-09-24T17:04:17","modified_gmt":"2021-09-24T21:04:17","slug":"jadens-sriracha","status":"publish","type":"post","link":"https:\/\/www.healthygreenkitchen.com\/jadens-sriracha\/","title":{"rendered":"Homemade Sriracha"},"content":{"rendered":"

Yes, I am aware that it’s Valentine’s Day, and that today I am “supposed to” post about cookies, or something chocolate-related, or maybe a romantic dish you could cook for your sweetheart. The thing is, I figured you can find all that good stuff on a bazillion other blogs, so I decided to share something non V-Day related (but totally rad if you love hot sauce): Homemade Sriracha<\/strong>!<\/p>\n

\"Homemade<\/p>\n

I’ve got a special place in my heart for homemade condiments: sauces and such you could buy, but which are much fresher and healthier when you make them at home. I’ve made this recipe<\/a> many times and it’s pretty much my go-to diy Asian hot sauce recipe. But I am always up for something new, so I was excited when I saw Jaden<\/a> has a sriracha recipe in her new book: Steamy Kitchen’s Healthy Asian Favorites<\/a>\"\".<\/p>\n

This sriracha is pretty different from the super red kind you can find in a bottle. It’s much thicker, for one thing, and the flavor is far more complex. I’ve been using it in all sorts of ways- mixed with mayo on sandwiches, dabbed onto scrambled eggs, and to top the other recipes I’ve made from Jaden’s book (I made the Mapo Tofu last night…so good!)<\/p>\n

I changed up Jaden’s recipe just slightly: my adaptations are in parentheses below.<\/p>\n

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Thanks to Jaden for sending me a (signed!!!) copy of her new book…the recipes I’ve tried so far have been fab and I cannot wait to make more.<\/p>\n

And if you are looking for more traditional (ie sweeter, more chocolate-filled) V-Day Fare, be sure to check out the following posts:<\/p>\n

Simple Chocolate Custard from Nourished Kitchen<\/a>
\nChocolate Cupcakes for Two From Edible Mosaic<\/a>
\nVanilla Bean Panna Cotta and Amaretti Brownies from Life’s a Feast<\/a>
\nGreek Yogurt Chocolate Mousse from Maria Speck<\/a>
\nMy Salted Chocolate Tart<\/a>

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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Recipe for Homemade Sriracha Sauce<\/h2>\n
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In her book, Jaden warns about chopping fresh, hot chiles with care and this is a really important point. Use gloves or cover your hand with a plastic sandwich bag when working with the chiles. <\/span>
<\/div>\nNote that the color of your sriracha is dependent on the color of the chiles you choose. Your sriracha will be bright orange if all of your chilies are red, but using some green ones will mute the hue somewhat.<\/span><\/div>\n
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Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>0<\/span> Makes 10-12 ounces (1 1\/4 to 1 1\/2 cups)<\/span><\/span><\/div>\n\n\n\n