Sriracha from Scratch
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.
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).
2. Puree in a food processor.
3. Combine Chilies, Sugar, Salt, Vinegar and Garlic in a sauce pan and simmer for 10 minutes over low heat while occasionally stirring.
4. Return to food processor and puree until smooth consistency (around 30 seconds).
5. Push through a fine strainer to extract the sauce and remove seeds (optional).
There you have it, homemade Sriracha Sauce. Enjoy!