Wednesday, 3 August 2011

※ Fresh Sriracha






Fresh Sriracha (aka, home made 'Rooster')

inspiration: (thanks j.b)

Serves 1 1/2 cups

INGREDIENTS

  • 250gsm red fresno chiles, coarsely chopped
  • 4 garlic cloves
  • 1 teaspoon fleur de sel
  • 1 cup distilled white vinegar
  • 4 tablespoons palm sugar
  • 1/4 tsp sweet paprika

METHOD
Place all the ingredients except the sugar & paprika in a jar and let sit overnight to mellow the heat of the peppers.

Place the mixture and sugar in small saucepan with paprika & sugar Bring to a boil over high heat, then lower the heat and simmer for 10 minutes or so, until is very syrupy & thick. Remove from heat and set aside to cool to room temperature.

Transfer to a blender and puree for about 5 minutes, until a smooth, orange-red mixture forms. Run through a strainer and smush out as much juice as possible.
Once refrigerated, the sauce should have the same consistency and texture as the 'Rooster', but less salty and a whole lot fresher tasting!

2 comments:

  1. Ohhhh... Yum. Must do this! How long do you think it will last in the fridge?

    I assume just plain old sea salt will work as well? (I had to google "fleur de sel" :)

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  2. Hi Lee, It would last at least a month or two. All the vinegar and cooking + sugar. I have had a bottle in the fridge for almost two months. (it has a smidgen left in it) Possibly could last longer, sorry for my vague answer.
    I use it in quite a few other dishes: mayo, spaghetti, fried eggs. So it never really does last too long!

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