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.
- Take a blender put all the ingredients and blend them until gets smooth.
- In a jar keep the sauce for fermentation for 3 days in a cool and dark place stir once in a day.
- After 3 days add little more water; remove the sauce in a pan through a sieve. Discard the remaining ingredients from the sieve
- Place it on a medium low flame and stir often and simmer the sauce until gets thick.
- Remove the sauce pan from heat and allow the sauce to cool on a room temperature.
- Transfer it in an air tight jar/container refrigerate and use this sauce as a dip in vegetables and many more.
Red chili – 50 gms (chopped)
Garlic – 3-4 cloves
Vinegar – 2 tsp
Brown sugar – 2 tsp
Salt – as per taste
Water – ½ cup
ENERGY: 23 Kcals.
PROTEINS: 0 gms
CARBOHYDRATES: 10 gms
FATS: 0 gms
- Keto diet
- Main course
- Desserts, drinks, soups and shakes
- Breakfast, snacks, salads and dips
- Indian cuisine
- Pulses And Legumes
- Cereals And Grains