I’m smitten. Ok, yes, normally I would reserve that terminology for a person, maybe even a favorite pet, but this experiment making sriracha sauce in my own kitchen will likely change the way I cook. I’m already planning on experimenting with making my own XO sauce, worcestershire, even soy. I’m not sure why it should have been so surprising that freshly made chili sauce would be so good since I would gladly spend an hour pounding ingredients for a fresh curry past, but I figured that since Sriracha had achieved such a cult status among foodies, it would be silly to even try to replicate. I admit, I took a few liberties while making this and did deviate from the ingredients of the original, but this is a recipe that I can see myself making weekly. The best part about it is that you can easily customize. If you are a garlic fiend, add more. The same with the fish sauce. Though this does make quite a bit, you can easily cut the recipe in half, however, it lasts at least a week and I think you are going to like it so much that you won’t have a problem using it all up. Trust me.
Recipe for Sriracha
1 lb red finger hot chili peppers (if you like a hotter sauce, experiment with thai red chili peppers, though you may want to use a cup instead)
8 cloves of garlic
3 – 8 ounce cans of tomato sauce
2 Tb fish sauce
6 Tb rice vinegar
6 Tb sugar
1. Remove stems from the peppers and rinse them clean. Chop roughly and place in a blender.
2. Add garlic, tomato sauce, fish sauce, vinegar, and sugar.
3. Pulse in the blender until you get a smooth sauce. Store in a clean container in the refrigerator for up to a week.
It’s that simple!