Recipe Details

Sriracha sauce

Sriracha sauce

14 Sep 2019 202 Views

In Thailand, sriracha is frequently used as a dipping sauce, particularly for seafood. In viteman cuisine sriracha appears as a condiment for fried noodles, as a topping for spring rolls, and in sauces.

Sriracha is also eaten in soup, on eggs and burgers. Jams, lollipops, and cocktails have all been made using the sauce, and sriracha-flavored potato chips have been marketed.


Method

  1. Take a blender put all the ingredients and blend them until gets smooth.
  2. In a jar keep the sauce for fermentation for 3 days in a cool and dark place stir once in a day.
  3. After 3 days add little more water; remove the sauce in a pan through a sieve. Discard the remaining ingredients from the sieve
  4. Place it on a medium low flame and stir often and simmer the sauce until gets thick.
  5. Remove the sauce pan from heat and allow the sauce to cool on a room temperature.
  6. Transfer it in an air tight jar/container refrigerate and use this sauce as a dip in vegetables and many more.

Ingredients

Red chili – 50 gms (chopped)

Garlic – 3-4 cloves

Vinegar – 2 tsp

Brown sugar – 2 tsp

Salt – as per taste

Water – ½ cup


Nutritive Value

ENERGY: 23 Kcals.

PROTEINS: 0 gms

CARBOHYDRATES: 10 gms

FATS: 0 gms