Sriracha from Scratch

After growing a Thai Chili plant this last summer, I had hundreds of these extremely spicy peppers left over. I wanted to preserve them so I used my food dehydrator to dry them. You can also buy them already dried and very cheap at most grocery stores. Granted, it is probably much easier to just buy a bottle of Sriracha Sauce but I promise you that the “made from scratch” version is much better.

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Sriracha sauce is named after the coastal city of Si Racha, in the Chonburi Province of central Thailand where it was first produced. It is a multifunctional sauce that can be used on almost anything. Personally, I love to mix it with a bit of soy sauce and lemon and use it as a marinade on beef, pork, chicken and even salmon.


Ingredients:
50 Dried Thai Chilis
1/2 Cup of Distilled Vinegar
1/4 Cup of White Sugar
1/8 Cup of Kosher Salt
1 Tbsp chopped fresh Garlic

Final Yield: 1/4 cup of Chili Sauce


1. Remove Stems from the Chiles. You probably want to wear gloves for this (or put ziplock bags over your hands).

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2. Puree in a food processor.

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3. Combine Chilies, Sugar, Salt, Vinegar and Garlic in a sauce pan and simmer for 10 minutes over low heat while occasionally stirring.

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4. Return to food processor and puree until smooth consistency (around 30 seconds).

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5. Push through a fine strainer to extract the sauce and remove seeds (optional).

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There you have it, homemade Sriracha Sauce. Enjoy!

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