Addicted to Sriracha

Sriracha is one of those sauces you either love or hate. Anyone who doesn't like the spice will not like Sriracha. If you DO like spicy food though how can you not fall in love with that spicy salty garlicy treat known as Sriracha. Sriracha is quite easy to make and you can experiment to make the ideal flavor to suite your personal taste. I have made it using green jalapeno peppers although traditionally this is a red sauce. You can experiment with different kinds of chiles, salt levels and I have even used anchovy in place of the fish sauce. 


Here is a traditional Sriracha Sauce:

• 1 pound red jalapenos or cayenne chiles
• 5 fresh Thai chiles
• 3 cloves garlic
• 1 tablespoon kosher salt
• 2 teaspoons fish sauce
• 1/3 cup rice vinegar
• Water, as needed
• 
  
• Cut the stems from the chiles but leave the crown, and roughly chop the chiles.
• In a food processor, combine chopped chiles, garlic, salt, fish sauce and rice vinegar for 1 to 2 minutes until mixture is a rough puré.
• Transfer the chile mixture to a glass bowl or jar. Cover with plastic wrap, and leave at room temperature for a few days, specifically until small bubbles have formed under the surface. If fuzzy mold forms on the top of the chile mixture, remove with a spoon and discard.
• Over high heat, bring mixture to a boil, then lower the heat. Simmer for a few minutes before removing from heat to cool.
• Transfer chile mixture to a food processor, blending until smooth, about 2 to 3 minutes. Add water, if necessary, to mixture if it's too thick.
• If desired, put the sauce through a strainer to remove seeds from chile sauce.
• Mixture will keep in the fridge for one month.

http://www.seriouseats.com/recipes/2010/04/homemade-scriracha-sauce-recipe.html