Recipe courtesy of Asian Food Channel
Homemade Sriracha
- Level: Easy
- Yield: 24 ounces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 122
- Total Fat
- 4
- Saturated Fat
- 0
- Carbohydrates
- 20
- Dietary Fiber
- 4
- Sugar
- 14
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 1078
- Total: 45 min (includes cooling time)
- Active: 25 min
Ingredients
1/2 cup (50 grams) whole Thai bird's eye chiles
1 tablespoon vegetable oil
3 shallots, chopped
One 400-milliliter (13.5-ounce) can diced tomatoes
1/4 cup white vinegar
3 tablespoons fish sauce
2 tablespoons sugar
6 cloves garlic
Directions
Special equipment:
clean kitchen gloves- 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.
- 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.
- 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.