There’s hot sauce and then there is sriracha! – the amazing delicious Thai hot sauce that hails from the town of Sri Racha. Sriracha hot sauce pairs perfectly with seafood and eggs, but it is also great on meats, in stews, and with pretty much everything else! Heck, I’ve even heard that Sriracha ice cream is fantastic!
Sriracha is usually made from red peppers and is usually lacto-fermented for anywhere from a few days to a few weeks. This recipe uses green jalapenos and is not fermented so you can literally whip up a batch in a few minutes before the meal you want to pair it with.
The fish sauce ingredient is absolutely mandatory. This is the one ingredient that turns plain old hot sauce into something so yummy you could slurp it up with a straw!
This recipe (at least with my equipment) produces a slightly grainy texture as compared to the smoother, almost creamy commercial sriracha like Huy Fong. In fact, with the added sugar and the pepper solids left in the sauce, it could almost be called a savory jam. I could probably strain my sriracha and add some xanthan gum and reproduce that creamy texture if I wanted, but the grainy texture is not unpleasant.
- 8-10 large green jalapenos, stemmed but vein and seeds intact
- 2 Tbsp fish sauce
- 1 Tbsp garlic powder
- 1 Tbsp pink Himalayan salt
- 1 Tbsp onion flakes
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 1/4 cup water
Place all ingredients into blender or food processor and blend until smooth. Pour mixture into a boiler and bring to a boil, then turn down the heat and simmer for 5-10 minutes. Remove from heat and allow to cool. Use immediately or refrigerate in an airtight container.