Serves 1 1/2 cups
- 220g red chillies, coarsely chopped
- 4 garlic cloves (or more to your taste)
- 1 teaspoon kosher salt
- 1 cup distilled white vinegar
- 2 tablespoons palm sugar (or 2 Tablespoons brown sugar + 1 teaspoon molasses)
- Place all the ingredients except the sugar in a jar and let sit overnight to mellow the heat of the peppers. I guess one could consider this a brine.
- Place the mixture and sugar in small saucepan. Bring to a boil over high heat, then lower the heat and simmer for 5 minutes. 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!
- I've also adapted a spicy Sriracha spread recipe combining a 1/2 cup vegenaise (or mayo, if you prefer), 1/8 cup of this fresh sriracha, and a Tablespoon of sweetened condensed milk. Yum for anything you'd use mayo on, but with a kick.
http://www.food52.com/recipes/6441_fresh_sriracha_aka_home_made_rooster
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