Sunday, 7 September 2014

How to make your own Sriracha Style Sauce at Home - LA Times Courtesy

Sriracha-style hot sauce

Total time: 25 minutes

Servings: Makes about 1½ cups sauce

Note: This sauce should be prepared in a well-ventilated area and is best prepared at least 1 to 2
days before using. 

Cane vinegar and palm sugar can be found at select well-stocked cooking stores,
as well as Asian markets.

1 pound mixed fresh red chiles (such as red Fresnos or jalapeños), stemmed and chopped
2 to 4 cloves garlic
1/4 cup cane or rice vinegar
1 1/2 teaspoons sea salt, more if desired
2 tablespoons palm or light brown sugar, more if desired

1. In the bowl of a food processor, pulse together the chiles, garlic, vinegar, salt and sugar to
form a coarse paste.

2. Remove the mixture to a non-reactive saucepan and simmer, stirring occasionally, until the
aroma softens or mellows a bit, about 5 minutes. Remove from heat.

3. Blend the sauce again to form a smooth paste, thinning as desired with water.

4. Strain the sauce, pressing the solids through a fine mesh strainer with a rubber spatula or
wooden spoon. Taste the sauce, and tweak the flavors as desired with additional salt, sugar or
vinegar. Remove the sauce to a glass jar or bottle and cool completely. Refrigerate until

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