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Sriracha Hot Chili Sauce

 
Sriracha Hot Chili Sauce
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photo credit: Ev Thomas
Sriracha is the Thai equivalent of catsup; a sauce made from sun ripened chilies ground into a smooth paste along with garlic. The sauce is used in soups, sauces, pastas, pizzas, hot dogs, hamburgers, chow mein or on anything to add a spicy taste.   If you don't want to purchase a commercial version you can try your hand at making your own.  Our recipe uses a variety of very hot chiles combined with garlic and vinegar.
Recipe By: Recipe by Dave Drum
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Ingredients

    • Habanero chiles
    • Serrano chiles
    • Cayenne chiles
    • Non-iodized salt
    • White vinegar
    • Cider or wine vinegar

Instructions

Fill a container half full with peeled garlic cloves. Fill the rest of the way with 2 (at least) habaneros and a mix of dried serrano and cayenne pods that have been stemmed but not seeded. Add 1 tablespoon of non-iodized salt and fill the container (to cover chile pods and garlic) with 5% strength white vinegar. Cider vinegar or wine vinegar will work but will give you a different flavour.

As the chile pods re-hydrate top up the liquid with water or vinegar. After a few days to a week of steeping in the vinegar dump the whole mess into the food processor or blender and puree until a smooth, thick consistency is reached. If the mixture is too thick it may be thinned with vinegar or water.

The resulting sauce is tangy, quite garlicky and very tasty. Mixed 50/50 with tomato sauce (American catsup) it makes a very nice seafood cocktail sauce. Or it can serve as a salsa on tortilla chips. It's very versatile.

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