How to Make Thai Homemade Sriracha Asian Cooking Recipe Cuisine
Recipe Makes for 2 Cups:
1¾ pounds red jalapeño peppers, stems removed and halved lengthwise
3 cloves garlic
2 tablespoons garlic powder, plus more as needed
2 tablespoons granulated sugar, plus more as needed
1 tablespoon kosher salt, plus more as needed
1 tablespoon light brown sugar
½ cup distilled white vinegar, plus more as needed
Water, as needed
Directions:
In the bowl of a food processor, combine the peppers, garlic, garlic powder, granulated sugar, salt, and brown sugar. Pulse until a coarse puree forms.
Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily.
After 1 week, pour the chili mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes.
Let the mixture cool, then puree in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, feel free to adjust the consistency with a small amount of water.
Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness you’ve been waiting a week to get.
Adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, granulated sugar, or garlic powder to suit your taste.
Transfer to a glass jar, seal, and store in the refrigerator for up to 6 months.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
1¾ pounds red jalapeño peppers, stems removed and halved lengthwise
3 cloves garlic
2 tablespoons garlic powder, plus more as needed
2 tablespoons granulated sugar, plus more as needed
1 tablespoon kosher salt, plus more as needed
1 tablespoon light brown sugar
½ cup distilled white vinegar, plus more as needed
Water, as needed
Directions:
In the bowl of a food processor, combine the peppers, garlic, garlic powder, granulated sugar, salt, and brown sugar. Pulse until a coarse puree forms.
Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily.
After 1 week, pour the chili mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes.
Let the mixture cool, then puree in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, feel free to adjust the consistency with a small amount of water.
Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness you’ve been waiting a week to get.
Adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, granulated sugar, or garlic powder to suit your taste.
Transfer to a glass jar, seal, and store in the refrigerator for up to 6 months.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..