If there were a sriracha rehab, we addicts at Proper Cookn’ would be the first to be admitted. We put it on everything!
Sriracha is a fiery-red Thai-American hot sauce with a huge cult following. How is this sauce so tasty? It’s no secret. The ingredients are proudly printed on the bottle: chilies, sugar, salt, garlic, and distilled vinegar. Considering these ingredients are so readily available, we had to make some of our own.
This recipe starts with getting your hands dirty. Sure, you could stop by the local market to purchase your peppers, but why not grow some in your backyard? Thai chile plants are by far the least demanding plants in the garden. I’m convinced that the more you ignore them, the hotter they get. They turn those feelings of resentment and the emotional damage of neglect into delicious heat.
Now that you’ve picked your crop and you are ready to jump into this recipe, it’s time to talk safety. Thai chilies aren’t the hottest peppers on the block, but it’s still a good idea to protect yourself. Pepper-oil will irritate your skin, and the most sensitive parts, like eyes, tend to be the victims more often than not. With gloves to protect your hands, remove the stems from the fruit of the pepper, and that’s all the preparation they need.
Makes 2-4 cups
Feel free to leave the seeds out, if your mommy still powders your bum…
1½ pounds red thai chiles, stemmed and seeded (optional)
12 garlic cloves, peeled
1 cup water
¾ cup distilled white vinegar
1 cup sugar
3 tablespoons table salt
1. Puree the thai chillies, garlic, water, and vinegar in blender and until smooth, about 2 minutes. Transfer mixture to large saucepan, and stir in sugar and salt.
2. Bring the mixture to boil over high heat, then reduce heat to medium-low and simmer, skimming any surface foam and stirring occasionally. Reduce volume significantly for at least 20 to 25 minutes.
3. Once you have reached the desired consistency and volume, allow the hot sauce to cool. Transfer to container with tight-fitting lid, cover, and refrigerate for 1 day before using. Sauce can be stored refrigerated for up to 1 month.
Put the chilies and garlic in the blender. Then add the liquids: water and vinegar. Blend the mixture until it is very smooth; it should take about 2 minutes on full blast. This is the point when you start wondering whether making this recipe is bad for your health. With the first smell of peppers, I expected the caustic mixture to eat its way through the blender, the counter, the floor, until it finally seeped into the dirt below. Don’t worry, cooking the sauce down evens out the heat.
Transfer the puree into a large sauce pan and bring it to a boil. Stir in the sugar and salt, then lower the heat to a simmer. As the mixture starts to boil, a foam will rise to the surface. Take a large spoon and skim it off the top–easy as that.
Reduce the mixture to around 2 cups (this took me about 20 to 25 minutes), then allow it to cool. Pour the finished sriracha into a glass jar or squeeze bottle. You know the next step…enjoy.
Proper sriracha is no intimidating recipe so introduce a little danger into your meals with a finish of homemade hot sauce.