Spicy Homemade Thai Sriracha: A Red Chilli Sauce Adventure
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Category
Sauce
Cuisine
South East Asian
Author:
Ryan Nelson
Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
Set sail on a culinary voyage with our "Spicy Homemade Thai Sriracha: A Red Chilli Sauce Adventure". Immerse yourself in the vibrant world of Thai flavours by creating your very own sriracha sauce. This fiery recipe is a playful exploration of heat, starting with a spectrum of red chillies from the gently warming Fresno to the scorching Thai varieties, empowering you to customise the spice level to your own daring tastes.
These chillies are artfully blended with garlic, a whisper of brown sugar, a pinch of salt, and a splash of white vinegar, weaving together a delightful tapestry of hot, sweet, and zesty notes. Enhanced by a dollop of tomato puree, our sriracha sauce flaunts a luscious, deep hue and a silky-smooth consistency. Drizzle it liberally over your beloved Asian creations, use it as a sizzling dip, or incorporate it into marinades to infuse dishes with genuine Thai pizzazz.
Ideal for those who revel in the thrill of spice and the joy of cooking, this homemade sriracha sauce is set to become a cherished addition to your culinary arsenal. It's more than just a condiment; it's your passport to adding a bespoke touch of Thai heat to every meal.
Ingredients
- 500 grams of fresh red chilli peppers (choose from options below based on desired heat level)
- Mild Heat: Use larger, milder chillies like Fresno or Anaheim peppers.
- Medium Heat: Opt for a mix of Fresno and small Thai chillies.
- High Heat: Use predominantly small Thai chillies or similar hot varieties.
- 4 cloves of garlic
- 3 tablespoons of brown sugar
- 1 tablespoon of salt
- 125 ml of white vinegar
- 2 tablespoons of tomato puree
- Water, as needed
Directions
Prepare the Chillies:
Rinse the chilli peppers and pat them dry. Remove the stems and chop them coarsely. You can adjust the heat by removing some of the seeds.
Blend Ingredients:
In a blender, combine the chopped chilli peppers, garlic, brown sugar, salt, and a small amount of water. Blend into a smooth paste.
Cook the Paste:
Transfer the paste to a saucepan. Add the white vinegar and tomato puree.Bring to a simmer over medium heat, then lower the heat.
Bring to a simmer over medium heat, then lower the heat.
Simmer:
Let the sauce simmer for 20-30 minutes, stirring occasionally. It should start to thicken.
Adjust Flavours:
Taste the sauce. You can adjust the sweetness, saltiness, or acidity (with more vinegar) according to your preference.
Strain for Smoothness:
Strain the mixture for a smoother texture, using a fine mesh sieve or cheesecloth.
Bottle and Store:
Allow the sauce to cool before bottling in a clean, sterilised jar.
Keep it refrigerated. It can last for up to a month.
Recipe Note
Serving Suggestions:
Use as a spicy addition to noodles, fried rice, and stir-fries.Excellent as a dip for snacks like spring rolls or dumplings.Incorporate into marinades and salad dressings for a spicy touch.
Note:
The choice of red chilli peppers greatly influences the sauce's heat level. Fresnos offer a milder experience, a mix of Fresnos and Thai chillies provides a balanced heat, while Thai chillies alone make it quite hot.The sauce's flavour and heat will develop and mellow slightly over time in the fridge.
Enjoy crafting your homemade Thai Sriracha Sauce, tailored to your preferred level of spiciness!
Recipe Nutrition
Assuming the recipe yields about 4 servings, here's a rough nutritional estimate per serving:
Calories: Approximately 30-50 kcal per serving - Most calories come from the red chillies and brown sugar.
Carbohydrates: 5-7 grams - Primarily from the brown sugar and red chillies. Tomato puree adds a small amount as well.
Fibre: 1-2 grams - Provided by the red chillies and garlic.
Protein: Less than 1 gram - Chillies and garlic contain minimal protein.
Fat: Negligible - This recipe is virtually fat-free unless oil is added for cooking.
Vitamins and Minerals:
Vitamin C: Significant amounts from red chillies.Vitamin A: Present in red chillies.Potassium: Mostly from chillies.
Sodium: Can vary based on the amount of salt added. It's advisable to adjust to taste, especially if monitoring sodium intake.
Sugar: Natural sugars from the chillies and added brown sugar.
This Thai Sriracha sauce is a low-calorie, low-fat option that's rich in Vitamin C and A. It's also a good source of dietary fibre. However, the sugar and sodium content can be a consideration for those monitoring their intake. As always, these values are estimates and can vary based on the exact ingredients used.
