Homemade Sriracha - Thai

28
Servings
20m
Prep Time
25m
Cook Time
45m
Ready In


"This is out of the July 2017 Cooking Light magazine. You can eat this on just about everything-burgers, sandwiches, eggs, hummus, stir-fires and lots more. The serving size is 1 tablespoon. It makes about 1 3/4 cups."

Original recipe yields 28 servings
OK

Nutritional

  • Serving Size: 1 (25.1 g)
  • Calories 8.4
  • Total Fat - 0 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 234.2 mg
  • Total Carbohydrate - 1.9 g
  • Dietary Fiber - 0.6 g
  • Sugars - 1.9 g
  • Protein - 0 g
  • Calcium - 12.1 mg
  • Iron - 0 mg
  • Vitamin C - 2.1 mg
  • Thiamin - 0 mg

Step 1

Combine the first 5 ingredients in a medium saucepan. Cover, and cook over medium-low 25 to 30 minutes or until tender, stirring occasionally.

Step 2

Transfer chile mixture to a blender; add 1/4 cup warm water and fish sauce. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process until smooth; add up to 3 tablespoons more water, 1 tablespoon at a time, if necessary. Serve immediately, or refrigerate in an airtight container up to 7 days.

Tips & Variations


No special items needed.

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