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Recipe courtesy of L.A. Times

 

 Home made Sriracha style hot sauce

 

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield:  Makes about 1 quart hot sauce.

Note: This sauce should be prepared in a well-ventilated area and is best prepared at least 1 to 2 days before using. Cane vinegar and palm sugar can be found at select well-stocked cooking stores, as well as Asian markets.

Ingredients:

  • 1 pound mixed fresh red chiles (such as red Fresnos or jalapeños), stemmed and chopped
  • 2 to 4 cloves garlic
  • 1/4 cup cane or rice vinegar
  • 1 1/2 teaspoons sea salt, more if desired
  • 2 tablespoons palm or light brown sugar, more if desired

Directions:

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.

Each tablespoon: 13 calories; 0 protein; 3 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 2 grams sugar; 133 mg sodium.

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