Advertisement

Sriracha-style hot sauce

Time25 minutes
YieldsMakes about 1 1/2 cups sauce
Share
Print RecipePrint Recipe

This sauce literally comes together in minutes (as opposed to fermented hot sauces, which can take days, or more, to make). And while it tastes good right away, it gets even better after a day or two in the fridge. Play around with the sauce to personalize it to your tastes, changing up chiles and flavorings.

This sauce should be prepared in a well-ventilated area.

From the story: Some like it hot. Really hot.

Advertisement
1

In the bowl of a food processor, pulse together the chiles, garlic, vinegar, salt and sugar to form a coarse paste.

2

Transfer 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.

Cane vinegar and palm sugar can be found at select well-stocked cooking stores, as well as Asian markets.
Make Ahead:
This sauce is prepared at least 1 to 2 days before using.