Thai Sriracha Sauce | ซอสพริกศรีราชา

Ingredients:

• 500 g big red pepper 
• 100 g medium bird-eye chilli
• 2 cups rice vinegar (5% vinegar)
• 4 tbsp brown sugar
• 1 tbsp salt
• 2 cloves of  garlic (or 1 clove of large Chinese garlic)
• 2 cloves of pickled garlic
• 3 cups water

Cooking Method:

 Preparation:

1. Clean and deseed the chilli and pepper.
2. Properly peel the garlic.
3. Roughly chop the chilli, pepper, garlic, and pickled garlic.

 Boiling:

Boil the chopped ingredients with water until the water reduces to 1/3 of its original volume.

Blending:

Quickly cool down the mixture and blend it in a food processor until smooth.

4. Cooking:

- Boil the blended mixture with vinegar and salt.

- Once it boils, add the sugar and reduce the heat to medium-low.

• Adjust the taste as needed.

 Bottling:

1. Quickly cool the sauce and bottle it in a pasteurised or boiled container for longer shelf life.
2. To store the sauce for months, cool it quickly in an ice bath and fill it in a hot bottle, then seal it properly.
3.  Keep the sauce in the refrigerator and consume it within 3-4 weeks after opening. Remember to check its quality every time before using it, as taking it outside the refrigerator or breaking the cold chain will reduce the shelf life of the sauce.

Tip:

This sauce can also be used as an ingredient for stir-fried dishes.

Enjoy your homemade Thai Sriracha Sauce!