Make Your Own Sriracha-Style Hot Sauce With Just Five Ingredients

Sriracha lovers recently went into a panic on hearing news of a possible rooster sauce shortage. Even though that didn't happen, it's good to know you can make your own homemade version with just a few ingredients and less than half an hour - and customise the flavours exactly to your liking.

Photo by ilovememphis.

LA Times shows us how it's done. You'll need fresh red chiles, garlic, cane or rice vinegar, sea salt, and palm or light brown sugar. It's best to mix this up a day or two before you need it - and be careful handling those hot chiles!

Here are the steps:

    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 needed.

Hit up the link below for the full instructions.

Sriracha-style hot sauce [Los Angeles Times]


Comments

    You're not making sriracha style sauce, you're making sriracha. That would be like saying you are going to make a ketchup style sauce or a mayonnaise style sauce, it's redundant.

      I think the point is that it will not be exactly Sriracha and/or this is not how Sriracha is made so it will be Sriracha-like or Sriracha style.

      Your example of mayonnaise works for your point because it is a generic thing which can be replicated exactly. This would not be the case for ketchup, like sriracha, as I would think it almost impossible for someone to make ketchup which tastes exactly like a specific brand of ketchup at home because it is highly engineered. Therefore you would be making a ketchup-like or ketchup-style sauce.

        The point is that sriracha is a generic sauce style with a lot of variation between manufacturers and is often made at home. Tuong ot is the brand americans are familiar with pictured in the article and is arguably not sriracha because being american it is made with different chillies to most srirachas.

    Bunnings sells young chilli plants with a heat that makes it to the Guinness records. I purchased a "Trinidad Scorpion Butch T pepper", but they have even hotter this year. They are so hot, after washing hands twice they still burn if one touches their face. Scoville scale: 500,000 - 1,463,700 SHU .

    I like some foods very hot indeed - I achieve this with just one chilli cut in half.

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