We all know what you’re supposed to do when life gives you lemons, but what about when life gives you jalapeños? Or, more specifically, when you need a single jalapeño for a photo shoot but can only buy them in 1-pound packages? Turns out there’s no cute proverb for that. Considering the number of times I’ve faced down exactly this conundrum, you’d think there would be a simple answer.
Turns out there is. Sriracha, one of the hottest exports to come from Thailand, is an essential condiment in my household. There must be no less than three bottles at any time, in case of emergencies. While most famously known as a bright red sauce made from fresh red chili peppers, there’s no reason why green jalapeños can’t enjoy the same treatment. In fact, there’s even yellow sriracha made from Thai burapa chiles, but that’s a story for another blog post.
Green Sriracha Heats Things Up
Both red and green sriracha start with the same basic formula, creating a garlicky, lightly sweet, and tangy base. Green jalapeños, being the unripe predecessors to red, have a sharper, grassier, brighter kick. As a result, green sriracha has a spicier bite that starts punching right away. Nuanced, but not subtle, this is the answer to anyone who thinks conventional sriracha is too mild.
Seasoned To Taste
The real benefit of making your own sriracha from scratch, aside from preventing food waste should you find yourself with a daunting pile of peppers, is getting to call the shots on what ingredients make the cut. Contrary to commercial options, my sriracha is…
- Sugar-free, using pineapple juice for natural sweetness, plus a touch of acidity instead of harsh white vinegar
- Free of preservatives and stabilizers, because it won’t be kicking around on a dusty shelf for years
- Lower in salt, since whatever you’re using it on will be presumably be salted, too
- Higher in garlic, because I’ve yet to find the limit
While store-bought sriracha may still have a place of honor in my fridge, homemade will always have the edge. With minimal effort and active time, you’ll be rewarded with a vibrant, flavorful condiment that elevates any dish. You don’t even need to accidentally over-purchase green jalapeños to give this recipe a try.
Green Sriracha
Making your own sriracha from scratch is a rewarding project for any hot sauce lover! It takes very little effort to transform simple jalapeños into a bright, nuanced, sweet and spicy condiment that goes with everything.
Ingredients
- 3/4 Pound Jalapeños
- 1/2 Cup Pineapple Juice
- 6 Cloves Garlic
- 1/2 Teaspoon Salt
Instructions
- Place all the ingredients in your blender and puree on high speed until completely smooth. Allow 3 - 5 minutes to make sure there's no grit or chunks remaining. Optionally, pass the mixture through a strainer for the most velvety texture.
- Transfer the puree into a large glass jar. Cover with plastic wrap and place into a cool, dark location for 3 days. You should see bubbles forming as it begins to ferment. Stir periodically, making sure the jar is properly covered when done.
- Pour the fermented liquid into a small saucepan and set over medium heat. Bring to a boil, then reduce to a simmer. Simmer for 5 - 10 minutes, until it reaches your desired thickness. Let cool completely before transferring to glass jars or bottles. Keep refrigerated.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 8Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 45mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
Sounds like something my husband would like. You don’t have to remove the seeds?
Nope! Most jalapeños are very mild these days.
Looks like you’ve found a delicious solution to the jalapeño surplus problem! Green sriracha sounds like a flavor-packed twist on the classic condiment which I can get easily addicted to 😁
This is such a fun recipe, looking forward to trying it. We are very into making our own hot sauces, thanks!