Homemade Sriracha Sauce Recipe Delicious

Equipment

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   • Blender     
   • Canning jars (optional)
   • Canning funnel (optional)

1. 1. Prepare Chili Peppers: Wearing gloves, remove the stems from the chili peppers and rinse them. Pat dry with a paper towel, then finely mince them (the finer the cut, the smoother the sauce).

   2. Sauté Aromatics: In a saucepan, heat the oil over medium heat. Add the minced garlic and shallots, sautéing for 2-3 minutes until light brown and fragrant (be careful not to burn the garlic).

   3. Cook the Sauce: Add the tomato sauce and minced chili peppers to the pan. Stir in the fish sauce, vinegar, and sugar. Mix everything well, bring to a simmer, then reduce the heat to maintain a low simmer.

   4. Simmer: Let the sauce simmer for about 5 minutes, allowing the chili peppers to soften and break down.

   5. Cool and Blend: Remove the pan from heat and allow the sauce to cool completely. Transfer the mixture to a blender and blend on the “liquefy” setting until smooth, or until most of the chili skins and seeds are broken down.

   6. Taste and Adjust: Taste the sauce and adjust to your liking—add more sugar, vinegar, or water if needed. Blend again until smooth.

   7. Store: Pour the sauce into a clean, airtight jar and refrigerate. It will keep for up to 4 weeks.

   Enjoy your homemade sriracha as a spicy condiment on your favorite dishes!