Crafted with care and using simple, readily available ingredients, our recipe for Sriracha sauce stays true to the essence of traditional Sriracha while offering a homemade twist that's sure to impress. Whether you're a fan of spicy fare or simply seeking to elevate your culinary creations, this homemade Sriracha sauce is guaranteed to add a tantalizing zing to any dish. Let's dive in and whip up a batch of this irresistible sauce together!
Ingredients
1 pound (450 grams) fresh red chili peppers (such as red jalapeños or Fresno chilies)
4 cloves garlic, peeled
1 tablespoon brown sugar
1 teaspoon salt
½ cup distilled white vinegar
2 tablespoons water (optional, for adjusting consistency)
Small saucepan
Blender or food processor
Fine mesh strainer or cheesecloth
Airtight container for storage
Instructions
Prepare the Chillies:
Rinse the chillies under cold water and pat them dry with paper towels.
Remove the stems from the peppers and cut them into smaller pieces. If you prefer a milder sauce, you can remove the seeds and membranes, although leaving them in will result in a spicier sauce.
Blending:
Place the chopped chillies , garlic cloves, brown sugar, and salt in a blender or food processor.
Pulse the mixture until it forms a coarse paste. Scrape down the sides of the blender or food processor as needed to ensure everything is well combined.
Cooking:
Transfer the chilli paste to a small saucepan and add the white vinegar.
Heat the mixture over medium heat, stirring occasionally, until it reaches a low simmer. Reduce the heat to low and let it simmer gently for about 5-10 minutes, stirring occasionally. This helps to meld the flavours together and reduces the raw taste of the garlic.
Adjusting Consistency (Optional):
If you prefer a thinner sauce, you can add a couple of tablespoons of water during the cooking process. Adjust according to your desired consistency.
Cooling and Straining:
Once the sauce has simmered and the flavours have melded, remove it from the heat and let it cool slightly.
Transfer the mixture to a blender again and blend until smooth. Be cautious when blending hot liquids.
Place a fine mesh strainer over a bowl or use a piece of cheesecloth and strain the sauce to remove any solids, resulting in a smooth texture.
Storage:
Let the sauce cool completely before transferring it to a clean, airtight container for storage.
Store the homemade Sriracha chilli sauce in the refrigerator. It should keep for several weeks to a few months. Make sure to use clean utensils when scooping out the sauce to prevent contamination.
Enjoy:
Use your homemade Sriracha chilli sauce as a condiment for various dishes, such as stir-fries, noodles, sandwiches, or as a dipping sauce for appetizers. Adjust the amount used according to your desired level of spiciness.
Notes
Remember, homemade Sriracha can vary in spiciness depending on the type of chillies used and whether you remove the seeds and membranes. Adjust the amount of chillies to your preferred level of heat.