See how easy it is to make Homemade Sriracha Sauce!
Sometimes the CSA box is full of, well, random veggies in such quantities that it’s hard to know what to do with them.
Last week, the box came with a half-pound of hot peppers. I remembered a few weeks ago that Suzie’s Farm had posted up a recipe for sriracha on their blog and decided to give it a try.
In essence, the sriracha (or rooster sauce) is nothing more than hot chilies cooked with a few spices and blended.
Although Suzie’s recipe was pretty good, it wasn’t paleo. This version reflects a few changes I made.
I halved the recipe based on the number of peppers I received, but I’ll give you the full-size version here.
I didn’t add any sweetener to my Homemade Sriracha Sauce, but you could add a bit of coconut sugar or honey to balance out the flavors.
All I did was cook the peppers down in a saucepan.
Then, I pureed the mixture and strained it for a smooth final consistency.
Be sure you remove the membranes and seeds if you’d like your Homemade Sriracha Sauce less spicy.
Wondering what to put your Homemade Sriracha Sauce on? How about drizzling it over my Thai Coconut Soup (Tom Kha)?
Homemade Sriracha Sauce
Cut the tops off the chilies and chop them coarsely. The more of the seeds and white membranes you remove, the less spicy it will be.
Combine chilies, garlic, salt, fish sauce, white vinegar and approximately ¼ cup water in a saucepan.
Bring mixture to a boil, then lower heat and simmer for a few minutes. Remove from heat and let cool.
Add the mixture to the food processor or Vitamix, blending and adding water if necessary to thin the mixture a bit. Total processing time will be a couple minutes.
If a smooth consistency is desired, strain the puree through a sieve and discard seeds.
Store in the refrigerator.