{"id":4660,"date":"2019-12-02T09:28:30","date_gmt":"2019-12-02T09:28:30","guid":{"rendered":"https:\/\/sinolin.co\/?p=4660"},"modified":"2019-12-02T09:36:02","modified_gmt":"2019-12-02T09:36:02","slug":"creamy-sriracha-mayo-recipe-by-dapur-sinolin","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2019\/12\/02\/creamy-sriracha-mayo-recipe-by-dapur-sinolin\/","title":{"rendered":"HOMEMADE SRIRACHA HOT SAUCE RECIPE By Dapur Sinolin"},"content":{"rendered":"\n<p>\n\nIngredients<\/p>\n\n\n\n<ul><li>2&nbsp;pounds&nbsp;mixed red chili peppers&nbsp;red jalapenos are preferred, though Fresnos or red Thai peppers are great<\/li><li>1&nbsp;quart&nbsp;unchlorinated water<\/li><li>3&nbsp;tablespoons&nbsp;sea salt<\/li><li>4&nbsp;cloves&nbsp;garlic&nbsp;chopped<\/li><li>3&nbsp;tablespoons&nbsp;light brown sugar<\/li><li>1&nbsp;teaspoon&nbsp;granulated sugar<\/li><li>1&nbsp;cup&nbsp;rice wine vinegar<\/li><\/ul>\n\n\n\n<p>Instructions<\/p>\n\n\n\n<ol><li>First, ferment the chili peppers. Process your fresh peppers in a food processor. If you don\u2019t have a processor, use a mortar and pestle or simply finely chop them. Pack them into a jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.<\/li><li>Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.<\/li><li>Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. \u201cBurp\u201d the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, \u201cHow to Make Fermented Pepper Mash\u201d, for further instruction.<\/li><li>After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.<\/li><li>Pour the fermented peppers, including brine, into a pot along with the garlic, brown sugar, granulated sugar and vinegar. Bring to a quick boil. Reduce heat and simmer for 5-10 minutes to reduce a bit and let the flavors meld.<\/li><li>Cool slightly then add to a food processor and process until smooth.<\/li><li>Strain the mixture to remove the solids. Pour into hot sauce bottles and enjoy<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 2&nbsp;pounds&nbsp;mixed red chili peppers&nbsp;red jalapenos are preferred, though Fresnos or red Thai peppers are great 1&nbsp;quart&nbsp;unchlorinated water 3&nbsp;tablespoons&nbsp;sea salt 4&nbsp;cloves&nbsp;garlic&nbsp;chopped 3&nbsp;tablespoons&nbsp;light brown sugar 1&nbsp;teaspoon&nbsp;granulated sugar 1&nbsp;cup&nbsp;rice wine vinegar Instructions First, ferment the chili peppers. Process your fresh peppers in a food processor. If you [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":4663,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[23,7,113],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/4660"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=4660"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/4660\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media\/4663"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=4660"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=4660"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=4660"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}