Our Cuban Sriracha hot sauce project began as a way to recreate my grandfather's hot sauce; however, as unique that his sauce was to him, I wanted to make a sauce unique to myself, while still utilizing the Cuban flavors he taught me. Since Sriracha has always been my favorite style of hot sauce, I knew that I wanted to make a Sriracha, and soon after I started developing recipes, I soon realized that some of the ingredients in Sriracha are most of the ingredients used to make Mojo, after that realization, I concentrated on recipes fermenting Sriracha and Mojo, and eventually, after 6 months of trial and error, I found the perfect ratios that allowed for a proper fermentation, while also allowing for the character and flavor of Sriracha to be dominant, while not overpowering the distinct flavors of Cuban Mojo. Suffice it to say; the product of our diligence is a unique, balanced, and very delicious Cuban style Sriracha. Our small batch Cuban Sriracha is made from 100% natural and locally sourced ingredients from fresh markets around Miami, Fl. What makes our Sriracha special is not only the meticulous 21 day small batch fermentation period, but also the special Cuban Mojo recipe we developed specifically to enhance our Sriracha, together, they make a sauce meant to complement any cuisine. We look forward to sharing this amazing sriracha with all you guys, and if you have any questions, please do not hesitate to ask.
Sincerely, Michael Diaz
P.S. If you enjoy mind blowing heat, you will love the rewards which include "The Cuban Ghost" Sriracha (Ghost Peppers added!).
Risks and challenges
The only challenges which I foresee with delivering my rewards on time would be the following:
1. Consistency of quality: Due to the fact that I have not fermented my hot sauce in large batches (20 gallon or more); I might have to tweak my methods, and therefore, delay the delivery by several weeks.
2. Limited quantities of red jalapenos that are available locally: If I were to encounter issues with my local supply, I would turn to acquiring my jalapenos from alternative sources and vendors.
Normally, red jalapeño peppers, garlic, vinegar, spices and palm sugar, but my recipe calls for three different peppers, raw and roasted garlic, sour oranges, spices (including cumin), turbinado and palm sugar, and vinegar; this recipe gives it a slight Cuban mojo flavor.
The bottles are 375ml / 12.6 oz wine bottles with bar cork (like a port
bottle cork, half cork and half plastic).
Support this project
- (60 days)