I was introduced to this sauce by my neighbor from Thailand, great stuff… Here's a recipe for making it your self from the super site Serious Eats, check it out.
Sriracha
1 pound red Jalapenos or Cayenne chilies
5 fresh Thai chilies
3 cloves garlic
1 tablespoon kosher salt
2 teaspoons fish sauce
1/3 cup rice vinegar
Water, as needed
Fresh Sriracha
1. Snip the stems from the chilies but leave the crown, and roughly chop the chilies.
2. In a saucepan, add chopped chilies, garlic, salt, fish sauce, rice vinegar and 1/4 cup water.
3. Over high heat, bring mixture to a boil, then lower the heat. Simmer for a few minutes before removing from heat to cool.
4. Transfer chile mixture to a food processor, blending until smooth, about 2 to 3 minutes. Add water, if necessary, to mixture if it's too thick.
5. If desired, put the sauce through a strainer to remove seeds from chile sauce.
6. Let the flavors mingle for a few hours before serving. Mixture will keep in the fridge for one month.
Fermented Sriracha
1. Snip the stems from the chilies but leave the crown, and roughly chop the chilies.
2. In a food processor, combine chopped chilies, garlic, salt, fish sauce and rice vinegar for 1 to 2 minutes until mixture is a rough purée.
3. Transfer the chile mixture to a glass bowl or jar. Cover with plastic wrap, and leave at room temperature for a few days, specifically until small bubbles have formed under the surface. If fuzzy mold forms on the top of the chile mixture (as it did in my case), remove with a spoon and discard.
4. Over high heat, bring mixture to a boil, then lower the heat. Simmer for a few minutes before removing from heat to cool.
5. Transfer chile mixture to a food processor, blending until smooth, about 2 to 3 minutes. Add water, if necessary, to mixture if it's too thick.
6. If desired, put the sauce through a strainer to remove seeds from chile sauce.
7. Mixture will keep in the fridge for one month.
This link will take you to the original article and recipe;
Enjoy...
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