Sriracha is a Thai chili sauce (named after the city, Sri Racha, obviously), that’s made from chili, garlic, vinegar, salt and sugar. Most people know it as the sauce with a rooster on the bottle, but that’s just a brand of the epic sauce – yup, it’s a generic name.
All you need for this is:
- Red chilies – I used about half a kilogram. I’m not entirely sure what chili I used. I wanted to try out the recipe and not write a scientific paper damnit!
- Garlic – 4 or 5 cloves worked well. Don’t worry too much about the harshness because it’ll mellow out a bit when you reduce the sauce later.
- Sugar – 1/2 Cup
- White vinegar – 1/2 Cup
- Water – depending on what’s needed.
- Salt – to taste.
What you need to do is:
- Cut up the chilies, mainly to make sure none are bad inside, and remove the stem.
- Add everything, except the vinegar, to a blender.
- Blend it all. While blending you can add some water so that it forms a slurry.
- Pop it in an airtight container and leave it for a week at room temperature, out of direct sunlight. It will foment a bit.
- Give it a stir every day.
- After a week, add the vinegar.
- Blend it some more.
- Strain in through a fine cloth – This stuff is gold, so get as much of it as possible.
- Add it to a pot/saucepan, and slowly reduce. (Note: if you boil it, the flavour will change, which isn’t bad, just be aware of it.)
- Once it’s at the consistency you want, eat it all.
