Chile-Apple Sriracha Sauce
- In a 6-quart ceramic crock or glass container combine the water and salt; stir to dissolve. Add next three ingredients (through garlic). Place a clean plate that fits just inside the container on chile mixture to keep it submerged. Cover container with a clean kitchen towel. To ferment, let stand at room temperature 3 to 5 days or until bubbles form around the edges, skimming off any white residue that forms on the surface if desired.
- Using a slotted spoon, transfer chiles, apples, and garlic to a 6- to 8-quart stainless-steel, enamel, or nonstick pot. Add 6 cups of the liquid from the container. Stir in sugar and vinegar. Bring to boiling, stirring occasionally; reduce heat. Simmer, covered, 10 minutes or until apples are tender. Using an immersion blender, blend mixture until smooth. (Or cool slightly and process in batches in a blender until smooth.)
- Firmly press mixture through a fine-mesh sieve into a bowl (the more solids that are pressed into the liquid, the thicker the sauce will be). Discard solids remaining in sieve. (For a thicker sauce, return sieved mixture to pot and boil gently, uncovered, 10 minutes or until desired consistency.) Transfer sauce to clean jars or bottles; seal and label. Store in the refrigerator up to 6 months.
From the Test Kitchen
Banana Pepper-Green Apple Hot Sauce
Prepare as directed, except use hot banana peppers for the red chile peppers and Granny Smith apples for the apples.
Per teaspoon: same as above, except 2 cal.
Beet-Apple Hot Sauce
Prepare as directed, except add 1 pound red beets, finely chopped, to the mixture in Step 1.
Per teaspoon: same as above, except 70 mg sodium
Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
Nutrition Facts (Chile-Apple Sriracha Sauce)
- Per serving:
- 3 kcal ,
- 0 g fat
- (0 g sat. fat ,
- 0 g polyunsaturated fat ,
- 0 g monounsaturated fat ),
- 0 mg chol. ,
- 69 mg sodium ,
- 1 g carb. ,
- 0 g fiber ,
- 0 g sugar ,
- 0 g pro.