MINI SRIRACHA SAUCE RECIPES

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EASY HOMEMADE SRIRACHA SAUCE RECIPE - FOOD.COM



Easy Homemade Sriracha Sauce Recipe - Food.com image

Rooster Sauce! It’s not your typical vinegar based cayenne sauce because it’s thicker, sweeter and way more versatile. It’s great on everything and it brings the perfect blend of thai chile heat, garlic, and a subtle sweetness that makes every drop of sweat worth it. Try it in soups, eggs, pizza, noodles, tacos, steak, chicken…. you get it. There are entire cookbooks dedicated to incorporating Sriracha sauce in to every recipe! The ingredients are simple enough and the process only takes a few minutes. The only special tools you need are a food processor and some clean hot sauce bottles or jars. I use a mini chopper that works well and I’ve used a blender which gets the job done too.

Total Time 15 minutes

Prep Time 15 minutes

Yield 1 1/2 cups, 30 serving(s)

Number Of Ingredients 6

1 1/2 cups chopped Thai peppers (I use 20 mature Kung Pao chiles, use whatever you have access to)
1 tablespoon fresh lime juice
3 garlic cloves
2 tablespoons brown sugar (or palm sugar, if youâ ve got it, for a more authentic touch)
2 teaspoons salt
1/4 cup white vinegar

Steps:

  • Rough chop the chiles (seeds in) and garlic and add all ingredients to food processor and chop away until you get a smooth sauce.
  • You can add filtered water to the mixture to get your desired consistency. Pour mixture right into jars and leave in fridge. It will get better every day until it’s gone.
  • If you have a strainer and don’t like texture to your sauce, feel free to get fancy and use it. The sauce will keep in your fridge for a month (but you'll finish it before then).

Nutrition Facts : Calories 4.5, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 155.4, CarbohydrateContent 1.1, FiberContent 0, SugarContent 0.9, ProteinContent 0

MINI CORN DOG MUFFINS WITH SRIRACHA SAUCE RECIPE ...



Mini Corn Dog Muffins with Sriracha Sauce Recipe ... image

Mini corn muffins stuffed with a mini hot dog are perfect for game day or as a fun bite-sized dinner.

Provided by Bev Cooks

Total Time 25 minutes

Prep Time 10 minutes

Yield 24

Number Of Ingredients 7

2 1/2 cups Betty Crocker™ cornbread and muffin mix
1 1/2 cups water
1/4 cup olive oil
1 egg
1 can (4 oz) Old El Paso™ Green Chiles
12 mini hot dogs, cut in half
1/3 cup sriracha sauce, for dipping (you can use more or less if desired)

Steps:

  • Preheat oven to 400°F. In a large bowl, combine the corn muffin mix, water, oil, egg, and green chiles. Whisk to fully combine.
  • Lightly grease a mini muffin tin. Spoon a little of the batter into each tin, filling it to about 3/4 full. Place a hot dog half upright, down the center of each muffin.
  • Bake for 15 minutes, or until cooked through. Serve immediately with sriracha sauce!

Nutrition Facts : ServingSize 1 Serving

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