Skillet Sriracha
- Yield 32 tablespoons
- Prep 10 minutes
- Cook 10 minutes
- Total 20 minutes
Skillet 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
- 1 large dried Medjool date, pitted
- 2 tablespoons Red Boat fish sauce
- 1½ teaspoons Diamond Crystal kosher salt
Method
First things first: use gloves when handling the peppers to avoid burning your hands and eyes. Lift the seeds and most of the ribs from the jalapeño peppers to make a sauce of moderate heat, but if you want to breathe fire, feel free to keep the ribs and seeds, and/or use hotter peppers (like serranos or Lumbre peppers).
Throw everything into a high-speed blender (like a Vitamix) or a turbocharged food processor. Purée until smooth. (Yes, a regular food processor will also work—but you’ll want to cut the peppers and garlic into smaller pieces, and blitz the ingredients longer. Otherwise, your sauce may end up on the chunky side.)
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.
Cooking the sauce concentrates and deepens the flavors, and cuts 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, and then 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 or freeze in ice cube molds for up to 4 months.
