Sriracha-style hot sauce
Total time: 25 minutes
Servings: Makes about 1½ cups sauce
Note: This sauce should be prepared in a well-ventilated
area and is best prepared at least 1 to 2
days before using.
Cane vinegar and palm sugar can be found
at select well-stocked cooking stores,
as well as Asian markets.
1 pound mixed fresh red chiles (such as red Fresnos or
jalapeños), stemmed and chopped
2 to 4 cloves garlic
1/4 cup cane or rice vinegar
1 1/2 teaspoons sea salt, more if desired
2 tablespoons palm or light brown sugar, more if desired
1. In the bowl of a food processor, pulse together the
chiles, garlic, vinegar, salt and sugar to
form a coarse paste.
2. Remove the mixture to a non-reactive saucepan and simmer,
stirring occasionally, until the
aroma softens or mellows a bit, about 5 minutes. Remove from
heat.
3. Blend the sauce again to form a smooth paste, thinning as
desired with water.
4. Strain the sauce, pressing the solids through a fine mesh
strainer with a rubber spatula or
wooden spoon. Taste the sauce, and tweak the flavors as
desired with additional salt, sugar or
vinegar. Remove the sauce to a glass jar or bottle and cool
completely. Refrigerate until
needed.
