This Weekend Shout-out goes to Todd and Diane, of White on Rice Couple, for posting a recipe for sriracha style hot sauce! Make your own sriracha? Yea! As much as I try to make everything, it never even occurred to me to make sriracha. My handy squeeze bottle is always on the left fridge door, and I grew up with that rooster, so I’ve never questioned it. I am flabbergasted by the freshness and new life this sauce takes on. The heat of the chilies perk up the sweetness of the tomatoes, which highlights the rich umami of fish sauce. (Diane, you are so right about the fish sauce.) What genius! It’s as usable as ketchup (put it on my burger last night and my omelet this morning) but so much more sophisticated and twisted, almost evil. I think I’m falling into a mean addiction. I shouldn’t be surprised because nearly everything freshly home-made is better but really, when you didn’t think sriracha could get any better….

Fresh Sriracha 4

My version is kind of a lazy adaptation of their version. I’ve converted all the mincing and chopping to pressing the “on” button of my food processor. I used distilled white vinegar because I’m out of rice vinegar, but that seemed fine because that’s what’s listed as an ingredient on the Huy Fong Sriracha bottle.

Fresh Sriracha Style Hot Sauce
~the lazy way

  • 2 medium or 1 large shallot
  • 5 cloves garlic
  • 1/2 to 1 cup Thai red chilies (depending on heat tolerance)
  • 1 tablespoon vegetable oil
  • 1 (15 oz) can tomato sauce
  • 3 tablespoons distilled white vinegar
  • 3 tablespoons sugar
  • 1 tablespoon fish sauce

1. Peel and cut off ends of shallots and garlic. Place in a food processor and process until minced. Remove to a small bowl. Set aside.

minced shallots and garlic

2. Remove stems of chilies and process till minced in the same food processor bowl. Set aside. *Be careful as the chilies process: do not stick your face directly over it or breathe in a huge whiff. Be especially careful with your eyes.

processed red chilies

3. Heat oil in a saucepan over medium high heat. Add garlic and shallots and lightly brown for 1 minute.

4. Add tomato sauce and chilies, and bring to a simmer. Reduce to a low simmer and stir in vinegar, sugar, and fish sauce. Continue simmering for about 5 more minutes.

sriracha in pot

5. Remove form heat and cool completely before returning to the food processor where you will blend until smooth.

Fresh Sriracha 2

6. Adjust with sugar, vinegar, or water to your preferences. Keep refrigerated in an air tight jar for 1 week.

Sriracha in jar

posted by jessica at 09:59 AM Filed under Chinese, Recipes, Weekend Shout Out. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.