DIY Sriracha

Adapted from recipes in Southest Asian Flavors by Robert Danhi via Viet World Kitchen.

DIY Sriracha

About This Recipe

This recipe appears in: Making Sriracha Chile Sauce from Scratch

Ingredients

  • 1 pound red jalapenos or cayenne chiles
  • 5 fresh Thai chiles
  • 3 cloves garlic
  • 1 tablespoon kosher salt
  • 2 teaspoons fish sauce
  • 1/3 cup rice vinegar
  • Water, as needed

Procedures

  1. 1

    Procedure for Fresh Sriracha

  2. 2

    Snip the stems from the chiles but leave the crown, and roughly chop the chiles.

  3. 3

    In a saucepan, add chopped chiles, garlic, salt, fish sauce, rice vinegar and 1/4 cup water.

  4. 4

    Over high heat, bring mixture to a boil, then lower the heat. Simmer for a few minutes before removing from heat to cool.

  5. 5

    Transfer chile mixture to a food processor, blending until smooth, about 2 to 3 minutes. Add water, if necessary, to mixture if it's too thick.

  6. 6

    If desired, put the sauce through a strainer to remove seeds from chile sauce.

  7. 7

    Let the flavors mingle for a few hours before serving. Mixture will keep in the fridge for one month.

  8. 8

    Procedure for fermented sriracha

  9. 9

    Snip the stems from the chiles but leave the crown, and roughly chop the chiles.

  10. 10

    In a food processor, combine chopped chiles, garlic, salt, fish sauce and rice vinegar for 1 to 2 minutes until mixture is a rough purée.

  11. 11

    Transfer the chile mixture to a glass bowl or jar. Cover with plastic wrap, and leave at room temperature for a few days, specifically until small bubbles have formed under the surface. If fuzzy mold forms on the top of the chile mixture (as it did in my case), remove with a spoon and discard.

  12. 12

    Over high heat, bring mixture to a boil, then lower the heat. Simmer for a few minutes before removing from heat to cool.

  13. 13

    Transfer chile mixture to a food processor, blending until smooth, about 2 to 3 minutes. Add water, if necessary, to mixture if it's too thick.

  14. 14

    If desired, put the sauce through a strainer to remove seeds from chile sauce.

  15. 15

    Mixture will keep in the fridge for one month.

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