Sriracha copy cat recipe

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I looked at 3 diff Asian markets, neither of them had the rooster brand sauce, they all had the Tabasco brand, which is pretty darn good in my opinion.
 
Didn't like ss when I tried it before but don't remember the brand, may have to revisit it again with the Tabasco brand, never had any of their products disappoint.
 
Dummy me. I was at Natural Grocers yesterday and found a line of fermented red jalapeno sauce. Didn't take a photo. All I remember it is from Texas.
I have enough Huy Fong brand to get me through the whatever shortage.
 
OK The Underwood Farms Sriracha is the real deal. I took one little taste on my finger and was instantly brought back to the original Hoy Fong version but better.

It is true that the peppers make the difference. I was one of the first to notice the change in flavor when HF changed the pepper source back on 2015 or whenever it was. I googled back then and found lots of posts and articles on the change. It was what it was and I moved on.

I had read a while go that Underwood started making their own but didn't order any until this thread popped up. For now on I will make my own or get the Underwood version. No more Hoy Fong.

The taste is very close to the original but slightly hotter. I am OK with that. I put a little squirt on a green apple and it was amazing.

underwood_ranch_sriracha_001.jpg


underwood_ranch_sriracha_002.jpg
 
Yep that's the one. I use to watch miles of the peppers grow as I traveled to Ventura, CA once a week for work. That highway is all farmland along with Orange and Avocado orchards.

underwood_ranch_sriracha_003.jpg
 
Yep that's the one. I use to watch miles of the peppers grow as I traveled to Ventura, CA once a week for work. That highway is all farmland along with Orange and Avocado orchards.

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I remember when Denton, TX almost pulled off getting things to move there. It fell through which is sad :(
 
This was 1.4 Lb of peppers. I roughly blended it with
2 whole garlic bulbs
2 tablespoons sugar
1 tablespoon sea salt
covered in grape leaves to block the oxygen.

I mixed it each day. This is the fermentation working after 24 hours.

sriracha_004.jpg
 
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