Jet Tila Wants You to Put This Hot Sauce on Everything

The secret is his grandma's homemade sriracha.

August 16, 2020


Photo by: Justin Paget/Getty Images

Justin Paget/Getty Images

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Grandma’s Secret Hot Sauce beauty, as seen on Food Network Kitchen Live.

Grandma’s Secret Hot Sauce beauty, as seen on Food Network Kitchen Live.

Photo by: Rob Pryce

Rob Pryce

Growing your own fruits and vegetables might seem difficult — but, whether you have a green thumb or not, the hardest step in harvesting your own produce sometimes comes after you’ve tended to your garden and are (hopefully) left with a decent crop. Now that you have homegrown fruits and veggies, what exactly do you do with them? If your haul includes peppers, Jet Tila might have the answer.

In a class for the Food Network Kitchen app, Jet shared the secret behind his grandmother’s hot sauce — a “Bomb-Ass Sriracha” made from a variety of peppers such as jalapeno, Fresno chiles, red serranos and red finger chiles. But, he ensures viewers that almost any pepper will do. Just think about what color you want your sauce to be and the heat level you’re after when selecting.

To create the sriracha, you’re going to first make a fermented chili mash that will need to be prepared a few days in advance. First, roughly chop the peppers before mixing in a food processor with sugar, brown sugar and salt. Following one of his cardinal cooking rules, Jet always leaves in the seeds, which will add heat and dimension to the sauce. After a few days at room temp, you’ll start to see some bubbles popping up on top of your mash, a sign that it’s fermenting and ready to be made into sauce.

To make the hot sauce, first puree the mash with distilled white vinegar then strain. (Jet notes that the strained out leftover mash is great for marinating meat or cooked into a stir fry!) Then, whisk in two cups of soy sauce and two cups of sugar.

If you’re wondering how hot this sauce is, remember it’s going to be as hot as the peppers you’re putting into it. Opt for a combination or hot and mild peppers for something less intense, or forgo seeds for a sweeter, fruitier sauce. No matter what peppers you pick, you’ll be left with a balanced condiment that can top just about anything.

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