Often used in Thai and Vietnamese dishes, sriracha sauce adds a tasty kick to noodles, soups, sauces, stir-fries, or pizza. Try mixing with soy sauce for a spicy marinade or with mayonnaise for an unexpected sandwich spread. However you use it, skip the bottled version and make your own for super-fresh flavor using your favorite red chile peppers. This easy-to-make version is quite spicy. For a milder sauce, either remove the pepper seeds or replace a few of the chiles with mini sweet red peppers or Cajun Belle peppers. You may want to open your kitchen windows or door to create a bit of a draft while this pungent sauce simmers. When stored in an airtight container in the fridge, it should stay fresh for several weeks.
- 2 cups rice vinegar
- 1 cup water
- ½ cup sugar
- 2 tablespoons kosher salt
- 6 medium-sized red chiles, stems removed
- 1 small garlic clove, smashed
- Combine all ingredients in a small saucepan over medium heat; bring to a boil.
- Simmer for 20–25 minutes or until the liquid starts to thicken slightly.
- Cool for 10 minutes, then puree the mixture in a blender.
Recipe written by Julianna K. Grimes.