Homemade Sri Racha
Red chiles are not always in the market so when they are, grab 'em up!!! Show the world that the omnipresent Rooster is not the only one who can make this addictive sauce. I bought my first bottle of this is Boston in 1982...it's been a loooong love affair!
Nonfermented Version
12 oz red chiles—serranos, long hots, cayenne, red jalapeños or a mixgroud up in a food porcessor.
4 big cloves garlic, smashed
4 tablespoons brown sugar
¼ cup live apple cider vinegar (like Bragg's)
2-3 teaspoons salt
¼ cup water (or more)
Store refrigerated in a glass jar.
Fermented Version
This easier than it seems.
Put the mashed chiles, garlic, salt and water in a clean container with a snug lid.
Leave it on the counter or another safe place where it won't be disturbed for at least 36 hours, giving it a good shake once a day.
By day 3 you should begin to see bubbles appearing in the mix and it will start to expand. If it is not "fermenting", give it more time.
When it is fizzy, put in a nonreactive pot with the sugar and the vinegar and bring to a boil. Reduce to a simmer and cook for 10 minutes.
When it is fizzy, put in a nonreactive pot with the sugar and the vinegar and bring to a boil. Reduce to a simmer and cook for 10 minutes.
You can then make it smooth in a blender or leave it chunky.
Store refrigerated.
Store refrigerated.
Amazing, I must try this!
ReplyDeleteWe have an Asian market that apieats,to have a,generous supply .. I'll try this . Ty.
ReplyDelete