Golf, Wine and Dine

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.


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!


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