Comments on: GUEST POST: HOMEMADE SRIRACHA http://bluejeangourmet.com/2012/05/02/guest-post-homemade-sriracha/?utm_source=rss&utm_medium=rss&utm_campaign=guest-post-homemade-sriracha Unfussy food from a fun-loving kitchen Tue, 21 May 2013 02:02:10 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: ROASTED EGGPLANT SALAD http://bluejeangourmet.com/2012/05/02/guest-post-homemade-sriracha/#comment-7932 ROASTED EGGPLANT SALAD Mon, 24 Sep 2012 20:13:45 +0000 http://bluejeangourmet.com/?p=2522#comment-7932 [...] minced 2 tsp. sesame oil 1 tsp. rice wine or white wine vinegar 1 tsp. (or more) Sriracha—I used homemade ½ cup cherry tomatoes ¼ cup fresh basil [...]

]]> By: lisaiscooking http://bluejeangourmet.com/2012/05/02/guest-post-homemade-sriracha/#comment-7118 lisaiscooking Thu, 10 May 2012 14:21:32 +0000 http://bluejeangourmet.com/?p=2522#comment-7118 I’ve made my own sambal sauce, so I really need to try making sriracha! I bet it’s fresh, spicy, and fabulous. Love that color too.

]]> By: Greg Lopp http://bluejeangourmet.com/2012/05/02/guest-post-homemade-sriracha/#comment-7094 Greg Lopp Mon, 07 May 2012 17:49:31 +0000 http://bluejeangourmet.com/?p=2522#comment-7094 Mrs. P,
I have always left the seeds in. The result has been spicy, but not too much so. Give it a try with seeds and if that proves too much, take the extra step to remove them in your next batch.
Greg

]]> By: kat http://bluejeangourmet.com/2012/05/02/guest-post-homemade-sriracha/#comment-7078 kat Sun, 06 May 2012 01:51:14 +0000 http://bluejeangourmet.com/?p=2522#comment-7078 amazing! i love sriracha! thanks so much for a diy version :)

]]> By: Mrs. P http://bluejeangourmet.com/2012/05/02/guest-post-homemade-sriracha/#comment-7072 Mrs. P Sat, 05 May 2012 01:31:09 +0000 http://bluejeangourmet.com/?p=2522#comment-7072 I just looked at the Sriracha ingredients the other day and wondered if I could make my own. What a timely post! Do you leave the seeds in the chiles? Thanks!

]]> By: Veena Mehra http://bluejeangourmet.com/2012/05/02/guest-post-homemade-sriracha/#comment-7063 Veena Mehra Thu, 03 May 2012 22:38:49 +0000 http://bluejeangourmet.com/?p=2522#comment-7063 I can’t wait to taste the sauce. When Sharon wants you to grow the sugarcanes to make your own sugar, I hope you say
No. Just kidding, you two have truly become the urban gardeners and I am very impressed. Veena

]]> By: Greg Lopp http://bluejeangourmet.com/2012/05/02/guest-post-homemade-sriracha/#comment-7059 Greg Lopp Thu, 03 May 2012 15:59:38 +0000 http://bluejeangourmet.com/?p=2522#comment-7059 A co-worker broke the jar of homemade stuff I keep in the break room refrigerator last week. As a result, I had to go back to the rooster bottle for my breakfast tacos.

My first thought: Wow this stuff is salty.
My second thought: I need a safer place for my jar.

]]> By: Jill Carroll http://bluejeangourmet.com/2012/05/02/guest-post-homemade-sriracha/#comment-7058 Jill Carroll Thu, 03 May 2012 12:55:24 +0000 http://bluejeangourmet.com/?p=2522#comment-7058 I can testify that this sriracha is The Bomb. Love it. It works in everything, all the time. Forever.

]]> By: Cal Preece http://bluejeangourmet.com/2012/05/02/guest-post-homemade-sriracha/#comment-7053 Cal Preece Thu, 03 May 2012 05:13:53 +0000 http://bluejeangourmet.com/?p=2522#comment-7053 I sometimes have difficulty finding fresh red peppers and have used dried ones reconstituted by soaking them in hot water. Really like this recipe. Can’t wait to put it to use.

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