California Farm Perfect Sriracha Pepper Sauce
The spiciness of Peppers is measured in Scoville Heat Units. No detection of spiciness in water is 0 units. Detection is 1 unit. A pepper is dissolved in a cup of water and diluted with another cup of water, tasted, diluted and tasted again, and again till there is no more spiciness. The heat units are doubled every time there is a dilution, so 4096 heat units is 11 dilutions.
This peppersauce is made the same way. The sauce base has 0 units heat. You then crush one dried red thai pepper, mix it with the base, and taste a drop. Then another pepper, taste another drop, and another, till you have the perfect taste.
California Farm Perfect Sriracha Pepper Sauce
The spiciness of Peppers is measured in Scoville Heat Units. No detection of spiciness in water is 0 units. Detection is 1 unit. A pepper is dissolved in a cup of water and diluted with another cup of water, tasted, diluted and tasted again, and again till there is no more spiciness. The heat units are doubled every time there is a dilution, so 4096 heat units is 11 dilutions.
This peppersauce is made the same way. The sauce base has 0 units heat. You then crush one dried red thai pepper, mix it with the base, and taste a drop. Then another pepper, taste another drop, and another, till you have the perfect taste.
Cooking Instructions
- 1
Deseed and slice your sweet red peppers. Weigh your sweet red pepper slices. Peel your garlic cloves. Weigh your garlic cloves. Boil your red sweet peppers and garlic till soft in 2 cups water. Add 3rd cup water and cup of vinegar, cool.
- 2
In food processor, Add all ingredients except hot thai peppers. Mix thoroughly. Simmer puree till condensed to the thickness of pepper sauce. You should have about two cups, 500 grams. 25 Red thai peppers are 100,000 Scoville heating units (SHU) each, 2,500,000 SHU total. Sriracha is about 5,000 SHU. 25 grams of dried thai peppers diluted nine times with 475 grams of base will make store bought Sriraca strength.
- 3
Crush one dried red thai pepper with mortar and pestal. Mix into the pepper sauce base. Taste one drop. Crush one more thai pepper, mix in puree, taste one drop. One pepper at a time, build your sriracha sauce to your preferred level of heat. When perfect, Pulse thoroughly with your food processor. Bring to boil to preserve, cook 15 minutes, cool.
- 4
Mark your peppersauce bottle with the number of peppers you put in. Write the weight of your sweet pepper, cloves, and thai peppers down for the next bottle you make. I use a digital scale and measure in grams. Fresh for a year in pantry.
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