This sauce took me several days of tasting and adjusting. Early on I gave up on doing a knock off. I'm convinced there is a lot more to the Huy Fong process than us captured in any of the online recipes. I decided to put my own spin on it. I finally got my andy tasters seal of approval today. Here is the start of the ferment. Half gallons with 8oz of serrano and 16 oz of red jalapeno. Also a bit of red bell and a ghost pepper to turn it up a notch. 3.5% salt brine.
Here it is 14 days later ready to process.
Im not ready to share a recipe yet until I type up all my adjustments and also when I replicate it again. Good chance I missed something. Generally I have brine, white vinegar, minced and powdered garlic, salt. allulose (sweetener) fish sauce, pineapple flavoring and xanthan gum. Here is one of the batches finally ready to bottle.
This is much thicker than my normal sauces so I decided to pack in twist top squirt bottles. Yielded 10 8 oz bottles plus 5 oz leftover for sampling folks. It's a thick sweet sauce with heat and sweet up front followed by a hint of pineapple and garlic on the finish. Heat is above that of commercial Sriracha variations thanks to serrano's and ghost. Dropped the first bottle to my buddy for his birthday. His son goes to use it all lol, he loves it.
That's a wrap thanks for looking! Next week I've got a lot of sauce and fermenting work planned. I have a gallon green ferment, half gallon of my red savine habanero and quart of scorpion peppers all ready to process. I also need to get a batch of kraut started and have the local fresh cabbage on hand.
