An invitation to visit The Institute of Domestic Technology could easily be confused as a backhanded compliment from a roommate or spouse. But don’t be fooled! The cool school here in LA offers foodie-centric courses in everything from homemade cheese-making to cocktail-crafting in some of the coolest locations across the city!
Recently, one of our favorite downtown shops, Poketo, hosted an Institute teacher for a lesson in condiment perfection! Sono Trading Co. co-founder, Zach Negin, led a crew of rowdy foodies through the ins-and-outs of making the popular, hot sauce extraordinaire, sriracha. A spicy affair to be sure, this fun group tutorial was just one in a series of delightful workshops being hosted by Poketo in their downtown space.
Find your inner craftsman and join up with a friend or two for one of Poketo’s upcoming workshops. We’ve been drooling over every one of them as they host local artisans from throughout LA on subjects ranging from flower arranging to kimchi making!
To get your creative juices flowing try Zach and Poketo’s killer sriracha recipe at home. This sauce gives an incredible jalapeno kick and makes a great gift for the spice-obsessed in your life!
Classic Homemade Sriracha
Good for 6 months
1 1/2 lbs red jalapeños, chopped
5 to 8 cloves garlic, peeled
1/4 cup brown sugar (or regular sugar)
1 tablespoon sea salt
1/2 cup cane vinegar (or distilled white vinegar, palm vinegar or any other neutral, clear vinegar)
Blend all ingredients except the vinegar.
Put in CLEAN jars or in a CLEAN bowl, and cover loosely.
Let sit for 5-7 days on the counter, stirring each day.
After fermentation is complete, blend with vinegar.
Strain through a fine mesh strainer and cook until it reaches desired consistency
Put back in jars, seal and refrigerate.