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]