How to Make Thai Homemade Sriracha Asian Cooking Recipe Cuisine

Thailand Homemade Sriracha

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.


Recipe Makes for 2 Cups:

1¾ pounds red jalapeño peppers, stems removed and halved lengthwise

3 cloves garlic

2 tablespoons garlic powder, plus more as needed

2 tablespoons granulated sugar, plus more as needed

1 tablespoon kosher salt, plus more as needed

1 tablespoon light brown sugar

½ cup distilled white vinegar, plus more as needed

Water, as needed

Directions:

In the bowl of a food processor, combine the peppers, garlic, garlic powder, granulated sugar, salt, and brown sugar. Pulse until a coarse puree forms. 

Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily.

After 1 week, pour the chili mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. 

Let the mixture cool, then puree in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, feel free to adjust the consistency with a small amount of water.

Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness you’ve been waiting a week to get. 

Adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, granulated sugar, or garlic powder to suit your taste. 


Transfer to a glass jar, seal, and store in the refrigerator for up to 6 months.



For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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