You might have heard of the Sriracha shortage--heck, you might have even been affected by it-- but that's no reason for you to miss out on what very well may be America's favorite hot sauce.
Colloquially referred to as "Rooster" or "Cock Sauce," Sriracha (the first 'R' is silent by the way) is a fermented hot sauce created by a Vietnamese immigrant longing for his favorite compliment to pho. Fast forward thirty years and Sriracha has attained legions of loyal fans and a cult following (all without any advertising!).Yet all this success stands threatened by an odor complaint launched against the company's factory, and therefore accounting for the recent shortage.
While you won't be able to match the exact flavor of the stuff in the bottle, my homemade substitute is sure to please even the most discerning Sriracha aficionado.
As I mentioned earlier, the real stuff is fermented, but I want my rooster sauce now! The way around the 5-7 day fermentation process is to add an already fermented product: fish sauce. The result is a quick and easy, yet super flavorful and funky homemade sauce that will stand in anywhere you'd dump Sriracha-- so everywhere.
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Ingredients (yields 1 cup):
340 g (12 oz) red hot chiles or red jalapeño, about 15 total
60 g (2.1 oz) Roma tomato (about 3/4 of a small Roma tomato)*
13.5 g (.5 oz) garlic, about 4 average sized cloves, peeled
3 T white vinegar
1 T fish sauce
1/4 t kosher salt
1 1/2 T (4 1/2 t) sugar
* The tomato is in here for two reasons: Because we are skipping the fermentation process, the tomato will add some flavor and its natural pectin will help thicken the sauce. No xanthum gum necessary here!
Need metric?
48, 1 tsp servings
|
Calories
|
Protein
(g)
|
Carbs
(g)
|
Fat
(g)
|
Sodium
(mg)
|
Sugar
(g)
|
Total:
|
277
|
3
|
25
|
0
|
1,803
|
21
|
Per Serving:
|
6
|
0
|
1
|
0
|
38
|
0
|
1. Chop off stems of chiles and deseed them. Cut into slices for easier blending.
2. Chop tomato into large pieces. You don't want to use too much tomato, so weigh it if you can. 3/4 of a small Roma tomato is about 60 grams.
3. Put tomato and chile in a blender or food processor with peeled garlic, vinegar, fish sauce, and salt. Blend ingredients until very smooth.
4. Transfer pureed sauce to a saucepan and add in sugar. Bring sauce to a boil and reduce to a simmer. Simmer until sauce until it has reduced by about half, or until sauce is thickened to your liking.
5. Push sauce through a strainer and store in an airtight container in the refrigerator. Put this on anything you'd use hot sauce in. Also try with my homemade mayonnaise for an incredible Sriracha mayo.
This work bydoyouevencookbro.blogspot.com is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
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