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Categories: Best recipes, Sauces and condiments, Vegetarian

Sriracha-style hot sauce

Sriracha-style hot sauce
Kirk McKoy / Los Angeles Times

Maybe it's the sense of danger that reels you in at first. The crazy name, the wild picture slapped on the bottle. Before you know it, you're on for the ride, and the best ones leave you reduced to a ... Read more

Total time: 25 minutes | Makes about 1 1/2 cups sauce
Note: This sauce should be prepared in a well-ventilated area and is best prepared at least 1 to 2 days before using. Cane vinegar and palm sugar can be found at select well-stocked cooking stores, as well as Asian markets.
  • 1 pound mixed fresh red chiles (such as red Fresnos or jalapenos), stemmed and chopped
  • 2 to 4 cloves garlic
  • 1/4 cup cane or rice vinegar
  • 1 1/2 teaspoons sea salt, more if desired
  • 2 tablespoons palm or light brown sugar, more if desired

Step 1In the bowl of a food processor, pulse together the chiles, garlic, vinegar, salt and sugar to form a coarse paste.

Step 2Transfer 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.

Step 3Blend the sauce again to form a smooth paste, thinning as desired with water.

Step 4Strain 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.

Each tablespoon:
13 calories; 0 protein; 3 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 2 grams sugar; 133 mg sodium.
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