Homemade Fresh Sriracha Sauce Ingredients 1/2 pound fresh red ...
Homemade Fresh Sriracha Sauce
Ingredients 1/2 pound fresh red Fresno chili peppers, coarsely chopped 2 Garlic cloves 1 teaspoon Kosher Salt 1 cup White Vinegar 2 tablespoons Palm Sugar
Wash the peppers, cut in half, and take out the seeds. Quarter them and set aside in bowl.
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In a saucepan, place the chopped Fresno peppers and start to heat at medium high.
Add the fresh garlic, kosher salt, palm sugar, and white vinegar. Palm sugar is actually made from the sap of a palm tree.
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Bring to a rapid boil and boil for about 5 minutes, transfer to a bowl and set aside. Cool at room temperature.
Pour into a food processor and puree it for 5 minutes. If it is too thick you can add a little bit of water. Try first without water.
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After you puree it for 5 minutes, you will have a thick sauce texture.
Pour sauce into a wire mesh strainer, use a wooden spoon and get as much of the liquid to go in the cup. Discard the pulp. Put sauce in an airtight container in the refrigerator overnight.
http://CookingVietnameseFood.com
Page | 4
Use Sriracha sauce, sparingly you only use a little sauce to add flavor to your favorite dishes.
From my Vietnamese Kitchen this is my Vietnamese Sriracha Sauce.
http://CookingVietnameseFood.com
Page | 5
Ingredients 1/2 pound fresh red Fresno chili peppers, coarsely chopped 2 Garlic cloves 1 teaspoon Kosher Salt 1 cup White Vinegar 2 tablespoons Palm Sugar
Wash the peppers, cut in half, and take out the seeds. Quarter them and set aside in bowl.
http://CookingVietnameseFood.com
Page | 1
In a saucepan, place the chopped Fresno peppers and start to heat at medium high.
Add the fresh garlic, kosher salt, palm sugar, and white vinegar. Palm sugar is actually made from the sap of a palm tree.
http://CookingVietnameseFood.com
Page | 2
Bring to a rapid boil and boil for about 5 minutes, transfer to a bowl and set aside. Cool at room temperature.
Pour into a food processor and puree it for 5 minutes. If it is too thick you can add a little bit of water. Try first without water.
http://CookingVietnameseFood.com
Page | 3
After you puree it for 5 minutes, you will have a thick sauce texture.
Pour sauce into a wire mesh strainer, use a wooden spoon and get as much of the liquid to go in the cup. Discard the pulp. Put sauce in an airtight container in the refrigerator overnight.
http://CookingVietnameseFood.com
Page | 4
Use Sriracha sauce, sparingly you only use a little sauce to add flavor to your favorite dishes.
From my Vietnamese Kitchen this is my Vietnamese Sriracha Sauce.
http://CookingVietnameseFood.com
Page | 5
