This Sriracha recipe only has a few simple ingredients and takes about 15 minutes to make, for a super easy, flavorful condiment you'll want to drizzle over everything!
Course Condiment
Cuisine Asian
Keyword Sriracha
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Calories 376kcal
Ingredients
1cupThai red chili peppers, stemmed and roughly chopped
4fat cloves of garlic, quartered
2shallots, roughly chopped
1tablespoonvegetable oil
1 15ouncecan of tomato sauce
1tablespoonfish sauce
3tablespoonsrice vinegar
3tablespoonssugar
water
Instructions
Add the chopped Thai chilis to the bowl of a food processor fitted with a regular blade and process for a few seconds until they are finely minced, then scrape into a bowl.
Add the chopped garlic and onion to the food processor and also process until finely minced.
Add the oil to a sauté pan on medium-high heat, add the garlic and onion, and cook for about 1 minute or just until fragrant, stirring so they don't burn. Add the Thai chilis and the tomato sauce, bring to a simmer, then lower the heat. Add the fish sauce, rice vinegar, and sugar and mix well.
Cook for about 5 minutes then remove from the heat and let cool completely.
Transfer the sauce to a blender and blend until the sauce is smooth and the pepper seeds and skins have been completely incorporated.
Taste the sauce and add more sugar, fish sauce or vinegar to taste. If the sauce seems extra thick add a teaspoon or two of water to loosen it. Blend again then pour into a sterilized jar or container.
Refrigerate for up to 1 month.
Notes
When stemming and chopping the Thai chilis, it's a good idea to wear rubber gloves to protect your skin from the chili seeds.Barely adapted from Bountiful, Recipes Inspired by Our Garden by Todd Porter and Diane Cu