Sriracha

[Trip]

Pretty much any grocery store i have been to has it.

[Rangerscott]

For a mild yet zing taste I'd recommend this. I'm sure it'll be put on the "pussy" list for most of ya'll but it'll leave some bite on your lips for awhile. Just dumped it all over a totino's pizza.

[Adeptus_Minor]

I too enjoy Cholula for eggs, but sriracha can go on sooooo many things and I've never considered it "too hot".

[HokieDNA01]

My sister has been having a love affair with Sriracha for years. Now I'm hooked.

[Tsunami]

I didn't know 99 ranch was a chain store! We have one here in Vegas

[Homeslice]

Originally Posted by Tsunami

I didn't know 99 ranch was a chain store! We have one here in Vegas

They're all over CA, actually

Tons of good stuff in there. Got my Zojirushi there.

[HokieDNA01]

Bought a boring can of chicken and corn chowder the other night....add sriracha and BAM....a gourmet meal

[azoomm]

It takes a bit of time and planning. But, it's seriously delicious...

http://www.seriouseats.com/recipes/2...m-scratch.html

Ingredientsyield: Makes 1 1/2 cups, active time 15 minutes, total time 5-7 Days
1 1/2 lbs red jalalpeños, stems snipped off, leaving green tops intact
6 cloves garlic, peeled
4 tablespoons light brown sugar
1 tablespoon Kosher salt
1/2 cup distilled white vinegar

Procedures
1
Place jalalpeños, garlic, sugar, and salt in bowl of a food processor fitting with steel blade. Pulse until chilies are very finely chopped, stopping to scrap sides of bowl as necessary. Transfer mixture to a clean jar, cover, and let sit at room temperature.

2
Check jar each day for fermentation, when little bubbles start forming at bottom of jar, about 3-5 days. Stir contents each day, continuing to let ferment until chilies are no longer rising in volume, an additional 2-3 days.

3
Transfer chilies to jar of a blender, add in white vinegar, and puree until completely smooth, 1-3 minutes. Transfer to a mesh strainer set atop of a medium saucepan. Strain mixture into saucepan, using a rubber spatula to push trough as much pulp as possible, only seeded and larger pieces of chilies should remain in strainer.

4
Bring mixture to a boil, reduce heat, and simmer until sauce thickens and clings to a spoon, 5 or 10 minutes. Transfer to an airtight container and store in refrigerator for up to 6 months.

[Switch]

Originally Posted by azoomm

It takes a bit of time and planning. But, it's seriously delicious...

http://www.seriouseats.com/recipes/2...m-scratch.html

Ingredientsyield: Makes 1 1/2 cups, active time 15 minutes, total time 5-7 Days
1 1/2 lbs red jalalpeños, stems snipped off, leaving green tops intact
6 cloves garlic, peeled
4 tablespoons light brown sugar
1 tablespoon Kosher salt
1/2 cup distilled white vinegar

Procedures
1
Place jalalpeños, garlic, sugar, and salt in bowl of a food processor fitting with steel blade. Pulse until chilies are very finely chopped, stopping to scrap sides of bowl as necessary. Transfer mixture to a clean jar, cover, and let sit at room temperature.

2
Check jar each day for fermentation, when little bubbles start forming at bottom of jar, about 3-5 days. Stir contents each day, continuing to let ferment until chilies are no longer rising in volume, an additional 2-3 days.

3
Transfer chilies to jar of a blender, add in white vinegar, and puree until completely smooth, 1-3 minutes. Transfer to a mesh strainer set atop of a medium saucepan. Strain mixture into saucepan, using a rubber spatula to push trough as much pulp as possible, only seeded and larger pieces of chilies should remain in strainer.

4
Bring mixture to a boil, reduce heat, and simmer until sauce thickens and clings to a spoon, 5 or 10 minutes. Transfer to an airtight container and store in refrigerator for up to 6 months.

How does it ferment without yeast?

[Adeptus_Minor]

Originally Posted by Switch

How does it ferment without yeast?

Well, unless you're scrubbing the peppers thoroughly before you blend them, they're going to have feral yeast on their skin just like grapes do.