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Hot chili sauce – Sriracha

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Ingredients for 4 servings:

  • 680 g chili pepper(s) (jalapenos), cleaned
  • 230 g garlic
  • 120 ml white vinegar (not rice vinegar)
  • 360 ml water
  • 460 g sugar
  • 6 tbsp salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

In a blender, puree the chilies, garlic, vinegar, and water until smooth. Strain the puree through a sieve into a saucepan, retaining the finer solids to give the sauce more body. Add the remaining ingredients and bring to a boil, stirring occasionally. Reduce the heat to a simmer. Simmer, stirring occasionally, until the sauce has reduced to just under one liter. If you prefer a thicker sauce, simply simmer for longer. Season with salt. Let the sauce cool, then pour into wide-mouth bottles or jars. It will keep in the refrigerator for up to four weeks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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