Man makes own Sriracha Sauce, blogs about it.

Ok so lets keep this simple: I was checking out Twitter, reading foodieprints, a local Ottawa blogger, who read a tweet from Rory Ramsden, who was twitting about John Kessler from Access Atlanta, who was writing about making his own Sriracha sauce "Red, red chiles and homemade sriracha". Whew!

(picture from article)

Homemade Sweet Sriracha (by John Kessler)

• About 25 ripe serranos or 12 ripe jalapeños, or a mixture of the two, coarsely chopped
• 4-6 large cloves garlic, coarsely chopped
• 3 heaping tablespoons sugar
• 1 tablespoon water
• 1 can (6 ounces) tomato paste
• 1 teaspoon salt
• 1/3 cup seasoned rice wine vinegar, plus more as needed

"Combine the chiles, garlic, sugar and water in a non-reactive bowl. Cover with film and leave at room temperature at least two hours or overnight.Transfer contents of bowl to the base of blender and add remaining ingredients. Add more vinegar, as needed, to achieve a texture similar to that of ketchup. Add more salt to taste, if desired. Strain through a wire-mesh sieve into a bowl, pushing and scraping with a rubber spatula.Store in clean jars in the refrigerator. You may also can this sauce in sterilized jars according to canning procedure. Makes about 2 cups."

This has given me ideas. Next week maybe I too will attempt to make hot sauce again . . .?

WK Chipotle Suicide Sauce v1.0 ~ Recipe

For so long now, I had dreamed of making my own sauce. Not just any sauce, a killer suicide wing sauce. Something distinct, flavourful but will turn your mouth to fire. Up until now, I have just mixed commercial sauces together. But not now. No this time I would be making my own creation.



WK Chipotle Suicide Sauce v1.0

Ingredients:

• Tomato paste
• Vinegar
• Worcestershire Sauce
• Adobe Sauce (from Chipotle can)
• Water
• Chipotle peppers
• Diced onion
• Cayenne powder
• Red chili powder
• Ground corriander
• Salt & pepper
  

INSTRUCTIONS:

1. Add first 4 ingredients in a sauce pan on low-medium heat, mix
2. In a blender/mixer/processor - whiz chipotle peppers whole and onion
3. Add whizzed mixture to pot, add rest of ingredients.
4. Stir and mix regularly for 2-3 hours

The ingredients. But I forgot some for the photos.

All the liquids and solid ingredients. Boiling in the pot. Keep stirring.

The Spices go in.

Bubble bubble, toil and trouble. Actually that's a misquote. But seriously, keep stirring and watching. On two separate occasions my back was turned, and the sauce exploded all over the kitchen. It was a terrible mess. Why didn't I take photos of that? Oh, because I was angry, that's why.

To test out the sauce, I had to try it out with some fresh wings. I had to cut up the wings into their 3 respective pieces. Not a fun task, but worth it.

The wings were seasoned with salt, pepper, cayenne and a little bit of oil. Baked at 400 degrees on each side for about 50 minutes, flipped 3 times.


And the finished wings themselves came out crispy and juicy and good enough to eat on their own.


Then I added the cooked sauce to the wings. My anticipation levels were pretty high.




The finished wings and sauce. Oh and some cheese bread to cut down the heat/mop up the sauce.

So how did the sauce turn out? It didn't. I was quite disappointed because the overwhelming flavour of tomato was there, and no heat. Through the early cooking process I kept tasting the sauce, and the heat was killer, but slow and gradual. By the time I was done, it was pretty mild.

My other big mistake that I made was that I used tomato paste (which I bought by accident) which was way more potent than I wanted. There was lots to learn from, lots to learn from.

To celebrate my wings, I had grabbed a bottle of Stewart's Black Cherry soda the day before. I l love cherry coke, and while some black cherry drinks are not up to snuff, this was a good bottled soda.


So what now? I have a ton of sauce that didn't meet my expectations. I guess it could be used for pasta sauce, or even a salsa. I had read someone's recipe on the Internet about 'steeping' the sauce for 2 weeks, then straining it. I might do that and re-infuse the chipotle. I don't know. I'm sad, but not defeated. Lost the battle, not the war.

Thumbs down.

RECIPE: Boss Hog's Suicide Wing Recipe

Tom Diavolitsis, owner of Boss Hog's, contacted me recently. Famous for their ribs that the crew and myself tried out at Ribfest (see review HERE), Boss Hog's won the prestigious People's Choice Award for their smokey, sweet, delicious ribs.

He was kind enough to send me his recipe for Suicide Wings that he says "I have had rants and raves about that sauce on wings... myself just the fumes while cooking it are enough to keep me on the simple bbq sauce path!!"


BOSS HOG TOM DIAVOLITSIS's SUICIDE SAUCE

In a medium saucepan add....

• 2 cups chicken broth (canned from grocery store)
• 1/2 cup red wine vinegar
• 1 cup crushed dehydrated habanero peppers or hot peppers
• 1/2 cup cracked black pepper
• 1/2 ground white pepper
• 1 tablespoon brown sugar
• 2 cups Franks hot sauce
  

Bring to a boil then reduce heat to medium, let simmer for 10 mins. Now add a cup of your favorite bbq sauce (next to Boss Hogs sauce my choice would be Diana's)

~~~~~~~~~~~~~~~~~~~~~~~~~

It sounds good and spicy to me! I don't know when I'll get the chance to make this but if anyone out there in the Wing Nation, let me know how it turns out.

Check out Boss Hog's Website at http://www.bosshogsbbq.ca/ (temporarily under construction)

Thanks Tom!

Wing King