Sriracha Chili Sauce
Sriracha Chili Sauce
Sriracha (pronounced SIR-rotch-ah) chili sauce has been taking the web and cooking circles by storm. Invented and manufactured near Los Angeles by Huy Fong Foods, it is the new sauce of choice for dipping. Huy Fong Foods was founded by David Tran.
**Please note. We are talking about Sriracha Chili Sauce from this company. NOT a generic reference to many other sauces from various countries that may or may not use a similar word.
Just What is Sriracha Chili Sauce?
Is it Japanese? Korean, Vietnamese? Thai?
N0! Sriracha Chili Sauce is all American! Think of it as a sauce that combines all the flavors of the best East and Western chili sauces and makes it a distinctive sauce for putting on most anything that a sauce could be put on. Just for the record, David Tran founder of Huy Fong Foods is Vietnamese.
It can be thought of as a sauce or a paste.
It is made from blendering of red jalapeÃ±os, garlic powder, sugar, salt and vinegar. Of course the exact way it's made is a secret.
Purchase Sriracha Chili Sauce - Buy Sriracha Chili Sauce online!
Uses for Sriracha
Try it on these!
The most popular way to use Sriracha is to add it to a sauce or dip you have already.
Add a few drops to catsup, your mayonnaise , your salad dressings, your salsa, your sweet and sour, your..., well, you get the idea!
If you are cooking soups or dishes that call for a loud spice with a bite, add the same amount of Sriracha in it's place! But do taste tests often! You do not want to get an unwanted surprise on the first bite of a complicated dish you spent hours on.
Put your Sriracha on:
Forget salsa, use it in it's place!
Try it also in:
Batter for fried foods
In fact, the list is endless for Sriracha!
The Facts About Sriracha
Sriracha, is a town in the Chonburi Province, Thailand.
Tuong Ot Sriracha is the original meaning Sriracha Chili Sauce.
David Tran made this sauce in the 1980's during the 1984 Los Angeles Olympics.
The ingredients on the bottle are written in many languages, including Vietnamese, Chinese, English, French and Spanish.
It is hot, but supposedly it is easy on the tongue and your body takes the heat.
Applebees and P F Changs have been using it in their dipping sauces.
Many, many other restaurants are using it as well.
Also well known as "rooster sauce."
Beware of Imitators!
Many companies have tried to copy Huy Fong Foods Sriracha Chili Sauce, even going as far as using a rooster. Make sure you check the bottle and look for the distinctive rooster. Always buy the original if you want the right stuff!
Make Your Own Sriracha Chili Sauce
This Sriracha Chili Sauce recipe is probably not exact.
Use at your own discretion and tweak it for your taste.
It may take you a few tries, so take notes as to what and how much you use of each ingredient.
To both of the recipes below, feel free to add honey or catsup to make it sweet and even more tasty. The choice is yours!
The real Sriracha Chili Sauce is fairly cheap, so it may be best to actually buy it. But, nothing beats the fun of making your own, so have at it!
Pretty Close Sriracha Chile Sauce Recipe.
1 cup of of peeled garlic cloves, don't smash.
2 habanero chiles or about 1/2 cup total volume.
1/3 cup of serrano chile pods, dried.
1/3 cup of cayenne pods, dried.
Make sure they are all stemmed, but leave the seeds.
1/2 Tablespoon of salt, preferably non-iodized.
Enough vinegar, at least 3-5 cups, or slightly more.
Buy a gallon if you like.
Better to have more than enough vinegar than too little.
Vinegar can be 5% or a little stronger, but not much.
White, rice, cider, or any other flavor vinegar you like will do even wine!
Rice vinegar probably takes better.
Put all of the dry ingredients in a medium size mixing bowl that can be covered easily.
Add enough vinegar to cover everything and cover.
Leave this mixture in the refrigerator to soak for 2 to 3 days.
Check often and add vinegar as solids soak it up.
Keep it damp.
After 3 days or so, put the whole mixture in a blender and puree to a consistensy of toothpaste, then add enough vinegar to make it like think catsup. Or, puree until it is the consistency you like.
You can strain it to make it free of large solids.
Store in air tight glass containers and enjoy!
Easy Sriracha Chili Sauce Recipe, but not too authentic!
1 pound of fresh red serrano chiles with the stems removed.
2 1/2 cups vinegar (rice works best, you can use white or other flavor)
1/4 cup sugar
1 tablespoon salt
Boil the chiles and vinegar, lower the heat, dissolve the sugar and salt.
You may need to add more vinegar to keep it soggy.
Take the mixture and puree it in a blender.
You want it about the consistency of toothpaste.
Again, you may need to add more vinegar if it thick.
But the thickness is a personal taste.
Now you need to let the mixture cure in the refrigerator overnight.
If you like, after it sits in the refrigerator, you may strain it through a strainer to get it free of any big solids.
Better to store it in glass containers.