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Homemade Sriracha
Win bonus points for adding a rooster label to your squeeze bottle of this spicy-tangy-sweet sauce.
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Pad Thai
Ordered out, this Thai restaurant favorite is often greasy, soggy, and candy-sweet. Made at home, it can taste fresh and vibrant . . . and it cooks in minutes.
from: AmericasTestKitchen.com
Episode: Asian Noodles Season 4
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I will try this (WITH seeds). Love love sriracha, have it almost at every meal (he he)
Can I make this without the sugar?
Or can the sugar be substituted with another sweetener?
I’m on a no-sugar diet…
I too love sriracha, that’s why I don’t think it should be Jalapeno. I hate the taste of Jalapeno when compared with … just about any of the other hot pepers in the world. I’ll try it with something else.
Impressive verisimilitude. I’m going with a 1/4 cup less sugar next time though.
Has anyone made this with thai chilis instead of jalapenos?
I will try this receipe. I have always wanted to try Sriracha but preservatives can make me very ill. Thank you for posting this.
Tom
Since red japs are only available in the late summer time(when they are in over-abundance in my garden), can you use green japs and make a green Sriracha and how does it turn out if anyone has???
The first time I mixed green jalapenos with red fresnos – the sauce looked exactly like sriracha but was too sweet. The second time I used jalapenos and habaneros (just two or three) with 1/4 cup less sugar. The sauce was bright green and delicious (although a slightly different taste than the Huy Fong brand). I’m going to make another batch with thai chilis in the future. Today I’m making some with serranos that I slow smoked with applewood chips.