Description
A vibrant and homemade Sriracha sauce recipe that blends fresh chilies, garlic, and a touch of sweetness for the perfect spicy condiment.
Ingredients
Scale
- 3 1/2 cups filtered water
- 400 grams large red Thai chili (prik chi fah)
- 100 grams large orange Thai chili (prik chi fah)
- 150 grams garlic (peeled)
- 5 tablespoons distilled vinegar
- 1 1/2 tablespoons salt
- 4 tablespoons granulated sugar
Instructions
- Pour the water into a saucepan and set it over medium heat.
- Chop all the chilis into pieces about 1 cm wide.
- Add the chopped chilies and garlic to the saucepan. Stir well to combine.
- Bring the saucepan to a boil, then reduce heat and allow it to simmer for about 15 minutes, or until the chilis and garlic are soft.
- Transfer the cooked chilis, garlic, and water to a blender or food processor. Blend until smooth.
- Place a large stainless steel strainer over the saucepan. Pour the blended sauce into the strainer, stirring with a spatula to let it strain.
- Put the strained sauce back on medium heat. Add the vinegar, salt, and sugar, stirring until dissolved.
- Bring the sauce to a gentle boil once more, then remove it from heat. Allow it to cool before transferring it into clean glass bottles for storage.
Notes
Use the freshest chilies you can find. Store in sterilized glass jars or bottles in the refrigerator for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Thai
Nutrition
- Serving Size: 1 tablespoon
- Calories: 15
- Sugar: 4g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg