Sriracha has become so quintessentially American, that you can find it in every Mexican restaurant! Establishing a base understanding of how to create your own fermented hot sauce is a key building block to culinary mastery. Our recipe harkens back to this powerhouse sauces’ humble roots in the town of ‘Si Racha’ in Thailand, where it all began. Simply red chiles, garlic, salt, sugar and vinegar, with our twist of using beer yeast in the process. No need for xantham gum or sodium phosphate, found in commercial brands.
*This can be obtained from a local brewery or made per instructions from Homebrew store bought beer yeast. NOTE: Active beer yeast is not the same as bread yeast or nutritional/brewers yeast.
**For a spicer siriacha, leave in some or all of the seeds. However, USE CAUTION!***To ferment under refrigeration vs cellar temperature will double fermentation time