Weeknight Sriracha
- Yield 32 tablespoons
- Prep 10 minutes
- Cook 10 minutes
- Total 20 minutes
Weeknight Sriracha sits in the Sauces section of Regbie. The card serves 32 tablespoons. Plan on 20 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 32 tablespoons
- 1½ pounds fresh red jalapeño or Fresno peppers, stemmed, seeded, and roughly chopped
- 8 garlic cloves, peeled and smashed
- ⅓ cup apple cider vinegar
- 3 tablespoons tomato paste
- 3 tablespoons honey
- 2 tablespoons Red Boat fish sauce
- 1½ teaspoons Diamond Crystal kosher salt
Method
First, prep your peppers. The cook’ve found that removing the seeds and most of the ribs from the jalapeno peppers produces a sauce of moderate heat, which is the cook personal preference. If you like to breathe fire and have a Teflon gastrointestinal tract, feel free to keep the ribs and seeds, and/or use hotter peppers (like serranos or even Lumbre peppers).
Throw everything into a high-speed blender (like a Vitamix) or a turbocharged food processor. Purée until smooth.
Tip the purée into a medium saucepan and bring to a boil over a hot burner.
As soon as it boils, reduce the heat to low and maintain a gently bubble for 5 to 10 minutes, stirring occasionally. By cooking the sauce, the cook concentrate and deepen the flavors, and cut the sharpness of the raw garlic.
Once the foam subsides, the sauce should be a vibrant red color, and you shouldn’t be able to detect any raw vegetable smell.
Check the seasoning and adjust for seasoning if necessary.
Move the sriracha to a jar (or three) and allow the sauce to cool. You can keep it in the fridge for up to a week. It is satisfying to to freeze mine in these silicone ice cube trays because they’ll last for few months and the cook can pop a cube out whenever the cook need some spicy goodness.
Kitchen notes
- Pro tip: Use gloves when handling the peppers to avoid burning your hands and eyes.
- If you don't have a high speed blender or food processor, you can blend the sauce again after you cook it to make it smoother.
