I know I’m not the only one who is addicted to this stuff.
You put sriracha on everything, too, right? Nothing is safe from my fiery red rain of deliciousness—eggs, pasta, rice, meat…I may even be developing an ice cream recipe…
So, when I found out I could make it myself I basically went crazy. So crazy, in fact, that I apparently lost the ability to read…or something of the sort, because even though I read the recipe that I based this off of literally 30+ times, I still managed to skip over the same part every. single. time. …Until I made it and it was too late, of course.
BUT! It turned out so super delicious anyways, so I’m sharing with you my weird version! What is it I did wrong? I added the vinegar to the fermentation stage instead of after. Whatever. If it ain’t broke don’t fix it!
This actually tastes almost exactly like the famous rooster sriracha, only it’s a bit sweeter, probably because I used palm sugar in this instead of granulated sugar (and maybe due to adding the vinegar too early?). You’ll also notice that mine is much brighter, almost electric in color, which makes it much prettier, and therefor better But really, I think it’s more vibrant because it’s fresher.
Also can we talk about how cute the sriracha bear is?! Like, why isn’t this a thing? Now it is. I’m seriously considering giving away sriracha bears as gifts, because who wouldn’t want that?