Sriracha
Sriracha is a Thai hot sauce known by its followers as rooster sauce (just look at a bottle from the popular Huy Fong Foods). Salty, sweet, sour, and hot but not searing, it’s the perfect condiment for everything from rice and stir-fries to eggs and macaroni and cheese.
Gather Your Ingredients
Instructions
1.
In blender, process jalapeños; up to 1 tablespoon reserved jalapeño seeds, if desired; garlic; water; and vinegar until smooth, about 2 minutes. Transfer mixture to large saucepan and whisk in sugar and salt.
2.
Bring to boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally and skimming any surface foam, until mixture is thickened and reduced to 2 cups, about 25 minutes. Remove pan from heat and let cool for 5 minutes.
3.
Return mixture to blender and process on low speed until smooth, about 20 seconds. Transfer to large liquid measuring cup and let cool completely. Pour cooled mixture into jar or plastic squeeze bottle with tight-fitting lid and refrigerate for at least 1 day before using. Sriracha can be refrigerated for up to 3 months.
Test Kitchen Techniques
Recommended Reading
More From America's Test Kitchen
0 Comments
Posting GuidelinesFROM OUR TV SPONSORS
We are thankful to the sponsors who make it possible for us to bring you the America's Test Kitchen TV series on public television. Read more about why we have sponsors.