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sriracha sauce chiles garlic kosher salt white vinegar palm sugar fish sauce chilli paste vegetable oil portion sauce sugar
Viewed: 38 - Published at: 3 years agoIngredients
- Rainbow Sriracha sauce
- 1/2 pound/ 250g Holland/Fresno chiles, washed and stem snipped but leaving crown behind - different colours
- 4 garlic cloves
- 1 teaspoon kosher salt
- 1 cup distilled white vinegar
- 2 tablespoons palm sugar, or more to taste
- 2 teaspoons - tablespoons of Thai fish sauce
- Chilli paste
- 1/4 cup vegetable oil
- 1 portion leftover chilli mush
- Fish sauce, to taste
- Palm sugar, to taste
Method
- Cut up the chiles with kitchen scissors, roughly snipping. Place all the ingredients in a jar and let sit overnight, covered.
- Place the mixture in a small saucepan and bring to the boil over high heat, then lower the heat and simmer for 5 minutes, or longer if you'd like a thicker sauce. Remove from heat and set aside to cool to room temperature. Transfer to a blender and puree for about 5 minutes, until a smooth, orange-red mixture forms.
- Pass the mixture through a strainer, pressing out as much liquid as possible. Reserve the leftover chilli mush. Let the liquid stand for a few hours before using to allow the flavors develop and bloom. Then taste it and adjust with salt, sugar, fish sauce or vinegar. Bottle/put the liquid in a jar and use within a month.
- Heat the oil in a small pan and when warm, add the chilli mush. Season to taste with the fish sauce and sugar and stir on medium heat till the sauce is 'fried' and oily.
- Remove from heat, let cool and then store in a jar and refrigerate. Use within a month.
