My thai chili plant has really taken off. Smartypants will be thrilled. Spicy foods are a mainstay in our household. We’ve had to take a step back and cook milder foods once our kids began eating the same food as us, but we have grand hopes to eventually train their tastebuds to take the heat.
With plenty of thai chilies ripening to a brilliant red out in my veggie garden, I’ve been looking into ideas for what to do with so many peppers. And then I came across it. A recipe for sriracha sauce. Oh spicy bliss. We love the old red rooster. Our refrigerator isn’t complete without a bottle of sriracha. The idea of freshly made sriracha makes my tastebuds tingle.
Here is the homemade Sriracha Sauce recipe I stumbled on over at Peppermeister.
The recipe below yields about 1 1/2 cups. This sauce will keep in your fridge for 3 weeks.
1 1/2 cup chopped Thai peppers
1 Tablespoon fresh lime juice
3 cloves of garlic
2 Tablespoons brown sugar (or palm sugar, if you’ve got it, for a more authentic touch)
2 teaspoons salt
1/4 cup white vinegar
It doesn’t get easier than this:
Roughly chop up the chiles (with the seeds) and garlic. Blend all ingredients in a food processor until you achieve a smooth consistency. Add a little water if you want a thinner consistency.