SRIRACHA

SRIRACHA (about 1 cup)

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1 tablespoon vegetable oil

4 to 5 medium garlic cloves, crushed or minced

2 medium shallots, minced

2 eight-ounce cans tomato sauce

1 cup Thai red chile peppers, or to taste (start with half this amount for a milder sauce), stemmed and finely minced

1 tablespoon fish sauce

3 tablespoons rice vinegar

3 tablespoons sugar


  1. In a medium saucepan, heat oil over medium high heat, then add garlic and shallots. Saute for 1 minute, or just until shallots are light brown and fragrant (don’t burn your garlic).
  1. Add tomato sauce and chiles. Let sauce come to a simmer then lower the heat to keep mixture at a gentle simmer.  Add fish sauce, vinegar and sugar.  Mix well.
  1. Continue simmering for about 5 minutes to break down and soften the chiles, which will allow for a smooth consistency.
  1. Remove from heat and let cool.
  1. Transfer sauce to a blender and puree until smooth or until most of the chile seeds and skin have broken down and been incorporated.
  1. Taste hot sauce and add more fish sauce, vinegar, sugar and water to taste. Blend one last time, until very smooth.  Pour sauce into a sterilized jar and refrigerate for up to 1 month.

from Epicurious Fresh (Special Edition)

SERVE WITH:

Spicy roasted cauliflower with sriracha and sesame

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