※ Fresh Sriracha
Fresh Sriracha (aka, home made 'Rooster')
inspiration: (thanks j.b)
Serves 1 1/2 cups
INGREDIENTS
- 250gsm red fresno chiles, coarsely chopped
- 4 garlic cloves
- 1 teaspoon fleur de sel
- 1 cup distilled white vinegar
- 4 tablespoons palm sugar
- 1/4 tsp sweet paprika
METHOD
Place all the ingredients except the sugar & paprika in a jar and let sit overnight to mellow the heat of the peppers.
Place the mixture and sugar in small saucepan with paprika & sugar Bring to a boil over high heat, then lower the heat and simmer for 10 minutes or so, until is very syrupy & thick. Remove from heat and set aside to cool to room temperature.
Transfer to a blender and puree for about 5 minutes, until a smooth, orange-red mixture forms. Run through a strainer and smush out as much juice as possible.
Once refrigerated, the sauce should have the same consistency and texture as the 'Rooster', but less salty and a whole lot fresher tasting!
Ohhhh... Yum. Must do this! How long do you think it will last in the fridge?
ReplyDeleteI assume just plain old sea salt will work as well? (I had to google "fleur de sel" :)
Hi Lee, It would last at least a month or two. All the vinegar and cooking + sugar. I have had a bottle in the fridge for almost two months. (it has a smidgen left in it) Possibly could last longer, sorry for my vague answer.
ReplyDeleteI use it in quite a few other dishes: mayo, spaghetti, fried eggs. So it never really does last too long!