[HN Gopher] Homemade Sriracha
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Homemade Sriracha
Author : colinprince
Score : 115 points
Date : 2023-09-11 16:23 UTC (1 days ago)
(HTM) web link (www.seriouseats.com)
(TXT) w3m dump (www.seriouseats.com)
| [deleted]
| hammock wrote:
| A key ingredient that many miss in sriracha is sugar.
| tptacek wrote:
| That will not taste like sriracha.
| jsight wrote:
| The linked recipe has 4 tablespoons of light brown sugar.
| robocat wrote:
| Unlikely it has ~0.5% sugar: https://www.nutritionix.com/i/huy-
| fong-foods/sriracha-hot-ch...
| CodeWriter23 wrote:
| Huy Fong Rooster Sauce, yes, almost no sugar. But several
| Thai varieties do have sugar added. I think you're engaging
| in a potato / pahtahto dichotomy here.
| unwind wrote:
| I think you tripped over the US way of presenting nutritional
| data _per serving_.
|
| It's 0.5 g per 5-g serving, i.e. 10% (roughly same as Coke
| which I guess is generally agreed to be sweet).
| hammock wrote:
| [flagged]
| tptacek wrote:
| You wrote a variant of this comment earlier (you changed the
| hot sauce from Tabasco to Tapatio), and when it was downvoted
| to the bottom of the page, you cleared it out and reposted it.
| That's a lame Reddit trick and it has never been OK here.
| Alupis wrote:
| Not to mention their "recipe" couldn't be further from the
| truth anyway.
|
| Once wrong, double-down and try again?
| robocat wrote:
| > 1 part sugar
|
| Unlikely it has ~0.5% sugar: https://www.nutritionix.com/i/huy-
| fong-foods/sriracha-hot-ch...
| thiht wrote:
| 0.5g in a 5g serving is 10%, not 0.5%, am I missing
| something?
| wayfinder wrote:
| Huy Fong, the "rooster brand" and a family owned company in LA
| that was sort of an immigrant success story, made a deal with
| Underwood Farms (also around LA and of which Huy Fong worked with
| personally since the start of Huy Fong) to buy peppers to help
| them purchase/lease new land but then reneged on the deal and
| sent undercover executives to Underwood to steal their methods of
| production. Underwood sued and won and Huy Fong was forced to
| purchase peppers from other suppliers, most of which seem to be
| having problems supplying peppers.
|
| Sriracha is not a brand but rather a type of regional sauce, of
| which Huy Fong's version was not completely true to recipe (but
| still tasted great IMO), and so that's why you see other brands
| creating a "sriracha" sauce. Huy Fong's version is sweeter than
| the OG but I've noticed some other brands are even sweeter (like
| Trader Joe's if I recall).
|
| Incidentally, Underwood Farms started producing their own
| sriracha sauce.
| phil21 wrote:
| > Incidentally, Underwood Farms started producing their own
| sriracha sauce.
|
| Which is pretty much the only brand I buy now since I found it.
| It actually tastes like what I remember "Rooster Sauce" tasting
| like 20-25 years ago when I was first introduced to it at some
| hole-in-the-wall chinese takeout joint.
|
| The Huy Fong stuff these days just does not taste the same as
| it used to. I actually found the above information OP posts
| about after 2 or 3 bottles just tasting "off" and wondering if
| there was a bad batch or an off year happening or something.
| It's quite noticeable to me.
| brink wrote:
| It's a shame to see such bad behavior coming from what I
| thought was a good brand.
| jeron wrote:
| Corporate espionage is just part of business
| cm2012 wrote:
| That kind of betrayal is not standard business, it will
| absolutely destroy your long term rep.
| rfrey wrote:
| In the same way that infidelity is just part of marriage.
|
| It exists, but it's certainly not inevitable.
| [deleted]
| generalizations wrote:
| BTW, can confirm the Underwood Farms siracha sauce is a very
| decent replacement for the rooster brand.
| somehnguy wrote:
| Thanks for the recommendation. I've been looking for a
| replacement since Huy Fong has been impossible to buy for
| quite a while now. I tried a few and had recently given up
| after throwing away a full bottle of 'Sky Valley' brand -
| which had a strange fishy undertone that grossed me out.
| bloopernova wrote:
| My wife really likes the Underwood Ranches Sriracha, plus they
| sell other tasty spicy sauces. Highly recommended!
| https://underwoodranches.com/
|
| I personally prefer this Thai Sriracha: Sriraja Panich,
| https://a.co/d/bbGQ3p2
| qup wrote:
| It's out of stock, and has been since I found out about it.
| Seems likely to continue.
| giantg2 wrote:
| HN hug of death applied to real items now.
| atentaten wrote:
| Interesting... I thought the Sriracha guy has scruples after
| watching a documentary about him and is company. Do you have
| any links that refer to this unsavory sriracha behavior?
| wayfinder wrote:
| The most detail: https://casetext.com/case/huy-fong-foods-
| inc-v-underwood-ran...
|
| Collaborating: https://www.latimes.com/local/lanow/la-me-ln-
| sriracha-lawsui...
| [deleted]
| walthamstow wrote:
| I know Huy Fong is the main brand in the US, being made there and
| all, but it really does not have anything on the Flying Goose
| brand, made in Thailand.
| noer wrote:
| I've found Flying Goose to be more readily available in the
| United States since Huy Fong has become harder to find. I'm not
| mad about it!
| SalmoShalazar wrote:
| I found the flying goose brand to be quite awful and not at all
| a suitable replacement for the Huy Fong sriracha. To each their
| own I suppose.
| koromak wrote:
| No chance I'm finding red jalepenos around here, but I would love
| to try this
| generalizations wrote:
| DIY hot sauce reaching the top of hacker news. Are we really that
| predictable? http://catb.org/jargon/html/food.html
| tptacek wrote:
| In that this is the peak season for putting up peppers (and
| late summer produce of all kinds), yes, it's pretty
| predictable.
|
| Fermented chili sauce is probably the highest ROI home
| fermentation projects and easy enough that anybody can do it,
| so if you've got access to interesting peppers, take a whack at
| it. It's a _really_ good way to use peppers that are too hot to
| eat on their own, since it 's much easier to control the dosing
| in a dish as a sauce.
| bookofjoe wrote:
| Yes. Anything featuring vitamin D is guaranteed double figure
| karma.
|
| Others: quantified self/self-tracking; fermentation
| Telemakhos wrote:
| DIY hot sauces are fine for kids and enthusiastic amateurs, but
| it's past time for major, open-source hot sauces to be produced
| with a memory-safe language like Rust.
| ReptileMan wrote:
| Jokes aside - but there is so much knowledge out there made
| by passionate geeks that it begs to be gathered together. On
| any topic. And eventually kill the "lifehacks" videos with
| real stuff.
|
| Fermentation of hot peppers, photography, homemade shawarma,
| woodworking, burn barrels, how to roll cords without
| tangling, bitters with soda when too full. All of those I
| looked up in the last month for one reason or another. And on
| some I improved but there is no organized way to give back
| the knowledge.
| gwbrooks wrote:
| If you're not running your hot sauces in containers, I don't
| even want to talk to you.
| peteradio wrote:
| Finally someone with some courage to say whats necessary.
| ethbr1 wrote:
| Wouldn't the entire sauce have to be labeled unsafe, thus
| rendering the advantages of Rust moot?
| tux3 wrote:
| As long as the hot sauce isn't strong enough to induce
| amnesia, it should be memory-safe. At worst you might
| panic.
| demondemidi wrote:
| With the success of "Hot Ones", hot sauce is the new identity
| craze.
|
| I know, this is HN, so a dozen people are gonna say "Well,
| -I'VE- like hot sauce since _insert year_. " I get it. You're
| badass.
|
| But this is just the latest trend. Which I enjoy. Sriracha is
| sugary syrup in my opinion, and lousiana style is just blah ...
| the Hot Sauce craze has led to some really tasty alternatives.
| See: Torchbearer.
|
| But when the trend finally fades, we'll all go back to enjoying
| Sambal Oelek, the OG hotsauce.
| mcphage wrote:
| > I know, this is HN, so a dozen people are gonna say "Well,
| -I'VE- like hot sauce since insert year." I get it. You're
| badass.
|
| I know this is the internet, and it's traditional to invent
| people to be mad at, but in this case the person you're mad
| at is .... someone who has liked hot sauce since before Hot
| Ones?
| morkalork wrote:
| Yes. It's also good timing since I've got way too many hot
| peppers from my garden ripening right now and no idea what to
| do with them!
| xnx wrote:
| I recently learned that the whole Sriracha (brand) shortage was a
| self-inflected wound due to a contract violation with their
| supplier: https://www.youtube.com/watch?v=EYdU1X2p2ro
| [deleted]
| MostlyStable wrote:
| Have a batch of this going right now. I also use this same
| recipe, minus the blending and vinegar at the end, to make a home
| made fermented chili-garlic sauce. Although for both the sriracha
| and the chili-garlic I cut the sugar in half from what the recipe
| recommends.
|
| Chili peppers generally make up a pretty large chunk of what I
| grow every year, as they can often be preserved every which way
| you can imagine (fermented, dried, smoked, canned, or frozen).
|
| -edit- The next pepper based thing I am probably going to try and
| figure out is how to make Tapatio/Cholula style hot sauce. If
| anyone has a link to a decent recipe, it would be much
| appreciated.
| AlbertCory wrote:
| Add: basil.
|
| More than you can possibly use. I'm trading mine for a
| neighbor's tomatoes.
| chaostheory wrote:
| Huy Fong's sriracha (rooster sauce) is sriracha in name only. If
| that's what you're looking to replicate, then this blog post
| isn't going to help you.
|
| Its Chinese-Vietnamese immigrant founder didn't really know how
| to make it. He just kept experimenting until he got the flavor
| that he wanted, but it's not an authentic flavor. Instead, it's
| an original American hot sauce where just a few years ago most
| people in Asia were very unfamiliar with since the company
| doesn't really like to do advertising.
| philip1209 wrote:
| I'm a fan of lacto-fermentation, and have a batch of peppers
| fermenting right now.
|
| I recommend fermenting the hot peppers in a brine, instead of as
| a paste. In my experience, this reduces the likelihoods of both
| mold (because only saline is in contact with the air) and
| exploding containers (because you can leave the lid more loose,
| allowing air to escape).
|
| I recommend this video's technique for the fermentation step:
| https://www.youtube.com/watch?v=uL8UJPQ_zoU
|
| Also, the salt level is incredibly important for both food safety
| and flavor - Noma's fermentation guide recommends using 2% of the
| weight of the ferment (both solids and any water). It's worth
| using a scale for this.
| jerrysievert wrote:
| I usually have a bunch of peppers fermenting together (with
| garlic) for blending into hot sauce. I tend to make ~30x what I
| use, and give out a lot.
|
| it makes for a very fun hobby, with interesting rewards.
|
| I would highly recommend others to try it if they get a chance,
| but as you said, the salinity is extremely important.
| jhatax wrote:
| If you're in the Bay Area, please add me to the list of lucky
| recipients of your hot sauce!
| jerrysievert wrote:
| portland, but if you make it up I tend to have extras on
| hand.
| charred_patina wrote:
| I have found that fermentation with garlic leads to lots of
| kahm yeast, do you have issues with it? It may just be an
| issue with my salinity. I only have success brining whole or
| halved peppers.
| jerrysievert wrote:
| it hasn't been too much of a problem, doing a very good
| wash of the garlic itself helps with this, and salinity
| helps as well.
|
| I had the worst issue with kahm in a fairly low garlic
| fermentation, but am happy to try different amounts and
| report back.
|
| editing to add:
|
| I had 2 batches side by side, jalapeno, Fresno, garlic, and
| one had Thai bird, the other habanero. the habanero had a
| yeast growth, the Thai bird did not. all other variables
| were as close as possible to each other.
| tout wrote:
| I've found mash fermentation works fantastically in a vacuum
| bag
|
| https://youtu.be/1IyrvH-Gexk?si=giwGdkPrLzxJc2AL
| philip1209 wrote:
| This technique works incredibly well with berries.
|
| I've had issues with fermenting mashes in bags in the past.
| My suspicion is that blending ahead of time may have killed
| natural lactic acid bacteria on the vegetables. So, you could
| counter this by adding some ferment brine at the end (e.g.,
| from store-bought kimchi). But, I now blend for the final
| texture after the fermentation rather than before.
| tptacek wrote:
| The plastic Korean kimchi buckets (the ones that let you push
| all the air out) work especially well for this.
| smallerfish wrote:
| My twist is to ferment them in (live) kombucha, and then
| constantly backslop new batches, adding different vegetables or
| fruit as bulk. No need for salt with this approach.
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