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Cook the Book: Homemade Sriracha 

Randy Clemens' The Sriracha Cookbook begins with a recipe for Homemade Sriracha. It's one of those recipes that begs the question, why bother?

Sure, you can go out and buy a bottle of Sriracha for around $2.99, but doesn't making your own chili garlic sauce just sound like fun? I certainly think so. And if you've ever tried making hot sauce at home, you know the process is kind of thrilling.

We've tackled homemade Sriracha here before and ended up with some very authentic tasting results, but I figured this version from The Sriracha Cookbook was worth a try as well since it includes that all-important sugary element.

This particular version requires a bit of planning ahead since the chile paste needs to sit at room temperature for a whole week. This rest period gives the garlic and chiles a chance to mellow a bit, but doesn't compromise any of the heat. The sauce then simmers with a bit of vinegar, then it's puréed and passed though a sieve.

The finished sauce was much less thick and ketchupy that bottled Sriracha. It was much spicier and more tart, with the sugar and garlic elements sitting background. Really great hot sauce? Totally. But not really Sriracha.

As always with our Cook the Book feature, we have five (5) copies of The Sriracha Cookbook to give away this week.

Adapted from The Sriracha Cookbook. Copyright © 2010. Published by Ten Speed Press. Available wherever books are sold. All Rights Reserved.

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