Sri Racha Challenge, Hatch Chile Style: Easy-to-make Hatch Sriracha Recipe from Chef Jet Tila

Hatch chiles

🥗Healthier: jalapeños

💰Cheaper: serrano peppers

Jalapeños offer a similar heat level with less cost.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note with similar acidity.

Start by explaining the origins of Sriracha and hatch chilies.

Use roasted hatch chilies, which can be bought from Melissa or roasted at home.

Add hatch chilies to a food processor.

Add garlic, brown sugar, white sugar, and salt to the food processor.

Pulse the mixture until it reaches a rough paste consistency.

Transfer the mash to a clear bowl and cover tightly with plastic wrap.

Leave the bowl at room temperature for fermentation for 2 to 9 days, stirring every day or two.

Taste the mash after the third day to determine when to stop fermentation.

After fermentation, transfer the mash to a blender for a smooth consistency.

Add white vinegar and xanthan gum to the blender.

Pulse until the mixture is smooth, ensuring no seeds are visible.

Taste the sauce for balance of heat, acid, and salt.

Store the finished sauce in an airtight container in the fridge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary