Wednesday, February 3, 2016

A Spoonful of Sofrito: How to make Sriracha at home!

A Spoonful of Sofrito: A pinch of advice that will add a lot of flavor to your life.
How to make Sriracha at home!

Sofrito Lovers,

Food and Wine Magazine has some of the best recipes for meals, condiments, and beverages!  Recently, I received an email from their online platform with a recipe for Homemade Sriracha, I nearly fainted.

Sriracha is an amazing spicy condiment used in various Asian cuisines.  The most famous commercial Sriracha is Tuong Ot Sriracha by Huy Fong Food Inc., which is commonly referred to as, "Cock Sauce" or "Rooster Sauce" because of the rooster cartoon on the bottle. 

From what I've been told, Sriracha's origins are highly debated, some say it's Thai and others say it's Burmese.  Wherever its origins, I consider it one of the most yummy and delicious hot sauces.

I'm totally excited to try this recipe!  I'll let you know what I think of it when I do. I bet it'll be delicious!  Make it, taste it, and ¡Buen provecho!

How to Make Your Own Sriracha
By Keith Schroeder | Jan 28 2016

Homemade Sriracha Serves 16 (serving size: 1 tablespoon)
Total time: 40 Minutes
  • 2 cups (about 8 ounces whole) red chiles, such as Fresno, serrano, and/or jalapeño, in any ratio, split and seeded
  • 1/2 cup garlic cloves (about 10 peeled)
  • 3 tablespoons sugar
  • 3/4 teaspoon salt
  • 1/4 cup white vinegar
  • 1/4 cup hot water
Combine chiles, garlic, sugar, salt, and vinegar in a small saucepan. Cover and heat gently, as if to steep, over very low heat for 30 minutes.

Add chile mixture and 1/4 cup hot water to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). 

Blend until smooth, adding more hot water if necessary.

Store in refrigerator in an airtight container for 7 to 10 days. If sauce separates, give it a good stir or shake.

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