Grandma's Secret Hot Sauce

This was the dipping sauce my grandmother would make for her pan-fried pot stickers. To this day, the flavors remind me of her cooking. It's one of those sauces that is so simple yet perfect. I've made it many times in my professional career, and it constantly amazes and bewilders all the chefs who have tried it. Now it's yours to pass on and impress with.
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  • Level: Easy
  • Total: 8 days (includes fermenting time)
  • Active: 10 min
  • Yield: 6 cups (1440 ml)
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Ingredients

2 cups (480 ml) soy sauce

2 cups (480 ml) Bomb-Ass Homemade Sriracha (recipe follows)

2 cups (400 g) sugar

Combine all the ingredients in a large bowl and whisk together until the sugar is dissolved.

Bomb-Ass Homemade Sriracha:

3/4 pound (340 g) red jalapenos or Fresno chiles, stemmed and roughly chopped

1/4 pound (115 g) red serranos or red finger chiles, stemmed and roughly chopped

1/2 pound (230 g) green jalapenos, stemmed and roughly chopped

4 cloves garlic

2 tablespoons (25 g) sugar

2 tablespoons (25 g) brown sugar

1 to 2 teaspoons (5 to 10 g) kosher salt

1/2 cup (120 ml) distilled white vinegar

1 teaspoon xanthan gum (optional, to help stabilize the sauce for long holding)

Directions

  1. Place the peppers, garlic, both sugars and salt in a food processor and pulse until roughly chopped. Transfer the mixture to a clean container, cover and let sit at room temperature. A mason jar with a loosely fitting lid or a clean bowl with plastic wrap will work.
  2. Fermentation should begin in about 2 days. When bubbles begin to form, stir your "mash" once or twice a day to combine and help it settle. Continue until the mixture stops bubbling, about 6 to 8 days.
  3. Transfer the mash to a blender, add the vinegar, and puree until very smooth. Strain the sauce
  4. through a fine-mesh sieve. Add the xanthan gum and puree again until smooth and thick. Store your sauce in squeeze bottles in the fridge for up to 3 months!
  5. 2 cups (480 ml)

Cook’s Note

If you love really spicy Sriracha, reverse the proportions of the serrano and jalapeno peppers. And if you think that's not gonna be hot enough for you, sub the chiles for Scotch bonnets and Thai chiles. I'm not responsible for the burning of your mouth or bottom if you go this route! This is also a great way to preserve your once-a-year chiles like New Mexico Hatch or home grown.

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