Chili Hot Sauce Recipe - Sriracha Style
Ready In: 30 mins
Yields: 2 cups
Ingredients
- 1 cup chili pepper, thai red (about 100 grams)
- 4 -5 garlic cloves, crushed (minced fine too)
- 2 shallots, minced
- 1 tablespoon vegetable oil
- 15 ounces tomato sauce, canned
- 1 tablespoon fish sauce
- 3 tablespoons rice vinegar
- 3 tablespoons sugar
Directions
- Remove stems of chili peppers, rinse clean. Blot dry with paper towel. Wearing rubber gloves, mince the chili peppers. The smaller the cut, the smoother your final sauce will be.
- In sauce pan, heat oil then add minced garlic and shallots. Over medium-high heat saute for a about 1 minute or until light brown and fragrant. (don’t burn your garlic!).
- Add tomato sauce and minced chili peppers. Let sauce come to a simmer then lower heat to keep at a low simmer. Add fish sauce, vinegar, and sugar. Mix well.
- Continue simmering sauce for about 5 minutes. This will break down the chili peppers and soften them to create the smooth consistency.
- Remove from heat and allow to cool completely.
- Transfer sauce to blender and blend till smooth or until most of the chili pepper skin and seeds break down- preferably on the “liquefy” mode.
- Taste the hot sauce. Further customize the hot sauce to your liking: add more sugar, vinegar or water. Blend one last time till smooth. Pour into clean, air tight jar and refrigerate. Use within about 1 week.
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