THAI SRIRACHA CHILI SAUCE RECIPES

Name: Sriracha Fresh Hot Chilli Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 30
Cuisine: Vietnamese
Ingredients: 2.2 pounds (1 kilo) Fresh Red Chillis; 2 cloves garlic, minced; 3-4 Cups Water; 3 Tablespoons Salt; 1/4 Cup Rice Vinegar; 2 Tablespoons (Heaping) Sugar - We use Natural Coconut Sugar, but you can use any sugar.

EASY HOMEMADE SRIRACHA FRESH RED HOT CHILI SAUCE RECIPE ...

Easy Homemade Sriracha Fresh Red Hot Chili Sauce Recipe ... image

A Very Easy Vietnamese Fresh Sriracha Hot Chili Sauce. Once you have made this sauce, you will not want to return to the bottled Sriracha sauces.

Provided by Anita L Hummel

Categories Vietnamese Sauces

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 30

Number Of Ingredients 6

Ingredients

2.2 pounds (1 kilo) Fresh Red Chillis
2 cloves garlic, minced
3-4 Cups Water
3 Tablespoons Salt
1/4 Cup Rice Vinegar
2 Tablespoons (Heaping) Sugar - We use Natural Coconut Sugar, but you can use any sugar.

Steps:

Clean the stems of the chili peppers. Wash thoroughly.
Place the chili peppers in a pot, then pour the water on top of them. Add the salt. Cook the peppers on medium/high heat until they are soft. This will take about 15 minutes.
Once the peppers are cooked, mix the minced garlic into the chili peppers.
Take the chili peppers and minced garlic mixture out of the pot and chop them in a blender.
Once blended, put them back in the pot and add the vinegar and sugar; stir well—Cook for the entire mixture for about 3 to 5 minutes over medium/high heat. Stir while they are cooking.
Allow the Fresh Sriracha Hot Chili Sauce to cool completely before storing them in the fridge.
This chili sauce should last at least 6 to 8 months in the fridge in a sealed jar. The longer it is in the refrigerator, the more it will naturally ferment and lose some spiciness.

EASY HOMEMADE SRIRACHA FRESH RED HOT CHILI SAUCE RECIPE ...

Easy Homemade Sriracha Fresh Red Hot Chili Sauce Recipe ... image

A Very Easy Vietnamese Fresh Sriracha Hot Chili Sauce. Once you have made this sauce, you will not want to return to the bottled Sriracha sauces.

Provided by Anita L Hummel

Categories Vietnamese Sauces

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 30

Number Of Ingredients 6

Ingredients

2.2 pounds (1 kilo) Fresh Red Chillis
2 cloves garlic, minced
3-4 Cups Water
3 Tablespoons Salt
1/4 Cup Rice Vinegar
2 Tablespoons (Heaping) Sugar - We use Natural Coconut Sugar, but you can use any sugar.

Steps:

Clean the stems of the chili peppers. Wash thoroughly.
Place the chili peppers in a pot, then pour the water on top of them. Add the salt. Cook the peppers on medium/high heat until they are soft. This will take about 15 minutes.
Once the peppers are cooked, mix the minced garlic into the chili peppers.
Take the chili peppers and minced garlic mixture out of the pot and chop them in a blender.
Once blended, put them back in the pot and add the vinegar and sugar; stir well—Cook for the entire mixture for about 3 to 5 minutes over medium/high heat. Stir while they are cooking.
Allow the Fresh Sriracha Hot Chili Sauce to cool completely before storing them in the fridge.
This chili sauce should last at least 6 to 8 months in the fridge in a sealed jar. The longer it is in the refrigerator, the more it will naturally ferment and lose some spiciness.

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Jul 19, 2012 · Instructions. – Start with 3/4 cup of sugar in a small sauce pan. – Add the rice vinegar and water to the sugar and turn the heat to a medium high. Bring the sugar solution to a boil while stirring, until the all the sugar is dissolved. – Add the finely minced garlic and crushed red pepper.
From picturetherecipe.com

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Dec 13, 2021 · To substitute Thai sweet chile sauce with a paste, pick a paste with a similar flavor profile and add moisture to turn it into a sauce. Thai sweet chili sauces can also be refined to maintain a much thicker consistency to make them suitable alternatives for chili pastes. YouTube. Marion's Kitchen. 1.52M subscribers. Subscribe.
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