Sriracha Chili Sauce
Sriracha is an Asian chili hot sauce. Mainly used as a dipping sauce, but can be used to spice up a sandwich by adding some to mayo, or adding some to a spaghetti sauce to add a little kick. Very good in stir-fry sauces.
Found this recipe on the White on Rice Couple website.
3/4 cup of small red chillies
2 cups of plain pureed tomatoes
5 cloves of garlic, minced
2 shallots, minced
1 tbsp of olive oil
1 tbsp of fish sauce
3 tbsp of rice vinegar
3 tbsp of brown sugar
Step 1: Cut all the tops off of the chillies. Chop all the chillies into a fine mince. Be careful not to touch your eyes or anywhere sensitive before washing your hands, thoroughly and a few times.
Step 2: In a medium sauce pot over medium heat, add the oil and let it heat up. Add the shallots and add a pinch of salt and black pepper. Saute for 3 or so minutes, then add the minced garlic. Mix and saute for another few minutes. Now add the chopped red chillies and mix.
Step 3: Add the tomato sauce to the shallots, garlic and chillies. Mix to combine and lower the heat to low.
Step 4: Add the fish sauce, rice vinegar, and the brown sugar. Simmer for another 10 minutes.
Step 5: After the sauce has simmered for a bit, remove from heat and place in a shallow dish to cool. After it has cooled, transfer to blender or a food processor. Pulse until you reach the consistency you prefer.
Step 6: Place sauce in individual jars and store in the fridge for 1 week. You can freeze this sauce as well.