Thursday, February 23, 2012

DIY: Sriracha Sauce


1 lb coarsely chopped red chiles
8 cloves garlic
2 tsps kosher salt
2 cups distilled white vinegar
1/4 cup palm sugar


The night before: place chiles, garlic, salt & white vinegar in a jar to mellow the pepper’s heat.

1. In a small saucepan over high heat, bring mixture and sugar to a boil. Lower the heat and let simmer for about 5 minutes. Remove saucepan from heat and let cool.
2. Once mixture is at room temperature, blend in blender for 5 minutes, or until smooth and a red-orange color. Run it through a strainer. Make sure as much “juice” is out of the mixture as possible.
3. Refrigerate before using. Makes about 3 cups.

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