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Nutrition Facts
Serving Size 1 cups 303g Recipe makes 2 cups)
Calories 235
Calories from Fat 67		(28%)
Amount Per Serving		%DV
	Total Fat 7.5g	11%
	Saturated Fat 1.0g	4%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 4.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1822mg		75%
Potassium 887mg		25%
Total Carbohydrate 42.0g		14%
	Dietary Fiber 3.6g	14%
	Sugars 29.4g
Protein 4.5g		9%
how is this calculated?

Chili Hot Sauce Recipe - Sriracha Style

Recipe #373759 | 30 min | 15 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: Buster's friend
May 22, 2009

This from White on Rice Couple - it has the proper ingredients to provide heat (Rooster Sriracha uses red jalapenos), tang, sweet & umami. The original poster suggests using within a week - I betcha it will last a great deal longer with proper refrigeration in a nice glass jar. She also suggests starting with 1/2 the chili peppers - I suggest switching to red jalapenos if the fire of red Thai peppers may be a bit much for you. Anyway, thank you so very much Diane - we will be making this once our jalapenos (M & Grande) ripen later this summer. Tip - Three Crabs fish sauce is nice. www.whiteonricecouple.com/recipes/sriracha-chili-garlic-hot-sauce-recipe/ www.nytimes.com/2009/05/20/dining/20united.html?partner=rss&emc=rss

2 cups (change servings and units)

Ingredients

1 cup chili pepper, thai red (about 100 grams)
4-5 garlic cloves, crushed (minced fine too)
2 shallots, minced
1 tablespoon vegetable oil
15 ounces tomato sauce, canned
1 tablespoon fish sauce
3 tablespoons rice vinegar
3 tablespoons sugar

Directions

1
Remove stems of chili peppers, rinse clean. Blot dry with paper towel. Wearing rubber gloves, mince the chili peppers. The smaller the cut, the smoother your final sauce will be.
2
In sauce pan, heat oil then add minced garlic and shallots. Over medium-high heat saute for a about 1 minute or until light brown and fragrant. (don’t burn your garlic!).
3
Add tomato sauce and minced chili peppers. Let sauce come to a simmer then lower heat to keep at a low simmer. Add fish sauce, vinegar, and sugar. Mix well.
4
Continue simmering sauce for about 5 minutes. This will break down the chili peppers and soften them to create the smooth consistency.
5
Remove from heat and allow to cool completely.
6
Transfer sauce to blender and blend till smooth or until most of the chili pepper skin and seeds break down- preferably on the “liquefy” mode.
7
Taste the hot sauce. Further customize the hot sauce to your liking: add more sugar, vinegar or water. Blend one last time till smooth. Pour into clean, air tight jar and refrigerate. Use within about 1 week.