How do you make sriracha sauce

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Please log in or create a free account. Log In Sign Up. This feature has been temporarily disabled during the beta site preview. Got it. Double Check Are you sure you want to delete your notes for this recipe? Simmer uncovered on low heat until the chillies have noticeably softened and the garlic can be split with a spoon. After cooking the mixture a little, transfer to a blender and start off on a slow setting before turning it up once the larger pieces have broken down.

Be patient, as the longer you let the sauce break down, the less time you'll spend trying to push the sauce through a sieve or tamis. When this is done, strain the sauce through a tamis or a fine mesh sieve into a tall pot using a bench scraper.

When you have extracted as much sauce as possible place the sauce back on a low-medium heat and add half of the salt and sugar. Once this has been dissolved, carefully try the sauce and add salt and sugar to your taste. Make sure to mix these through thoroughly after adjusting the seasoning.

Allow to cool before storing in an airtight container. This can be stored in the fridge for a couple of months. Pin Related Posts You Might Enjoy. By Terence Carter. About the Author: Terence Carter. His photography and writing assignments has seen him visit over 70 countries. List of Partners vendors. Pin Share Email. How to Make Sriracha from Scratch. Featured Video. Recipe Facts. Active: 15 mins. Total: hrs. Rate This Recipe.

I don't like this at all. It's not the worst. Taste and adjust seasoning, then pour into sterilised jars. The sauce will keep in the fridge for 2—3 months. Sign up to our newsletter now. You may also like. Chilli sauce. Lime and lemongrass: talking Thai with som saa. How to make a bois boudran sauce. Dom's sauce set. Get Notifications.