Sriracha sauce is a type of hot sauce made from a base of chilli paste,distilled vinegar,sugar and some salt.
This sauce is a Thai style kinda sauce that goes down well with anything from seafood,burgers,soups,eggs to name but a few.
I have tried recreating sriracha sauce before,however I think I finally struck the right balance of the sugar vinegar and spices.I personally love my sriracha with subtle bit more heat to it.
This recipe makes for a smooth sweet and delicious sauce.
However you can always customize the sauce to suit your own palate,taste your sauces and make changes,some prefer it more vinegary some like it sweet you are your own boss when it comes to this.
1/2kg red jalapeno peppers
2 medium onions
1 whole garlic
2 cups sugar
1 cup rice wine vinegar(apple cider will work)
4 tablespoons fish sauce(do not leave this out)
2 cups water
1 teaspoon salt
1 tablespoon cornstarch
I started of by washing my jalapeno peppers,I proceeded to getting rid of the stems from my peppers.
Cut this up into smaller pieces,this will make blending much easier
Place your chopped up pieces inside your blender
Chop up your onions and the garlic and place them inside the blender
Puree this mixture in your blender till consistent and runny.
Pour this mixture into a saucepan
Place this mixture on a stove and let it cook for close to 8minutes.
Proceed to add in your salt,sugar,fish sauce and your vinegar
Bring this up to a boil over high heat,reduce the heat and let it simmer for 20minutes
When done pass this through a strainer to get rid of the seeds and the pulp
Dissolve your cornstarch into 1/4 cup of water and add it into this sauce.
Let it simmer stirring continuously for 4 minutes and your sriracha sauce will be done,let it cool before serving.
Can keep up to six months in a refrigerator.