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Recipe courtesy of Asian Food Channel

Homemade Sriracha

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  • Level: Easy
  • Total: 45 min (includes cooling time)
  • Active: 25 min
  • Yield: 24 ounces
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Ingredients

Directions

Special equipment:
clean kitchen gloves
  1. Bring a large pot of water to a boil over high heat. Add the chiles and let cook 2 to 3 minutes, then drain and cool. Wearing clean kitchen gloves, cut off and discard the stems and set aside the chiles.
  2. Heat the oil in a skillet pan over medium-high heat, then fry the shallots until translucent. Add the tomatoes and bring to a simmer, then turn off the heat and let cool.
  3. Pour the tomato mixture into a blender and add the chiles, vinegar, fish sauce, sugar and garlic and blend until smooth. Transfer to a clean jar or bottle and store in the fridge for up to 10 days.
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