Homemade Sriracha - Thai
Recipe: #26279
June 19, 2017
Categories: Sauce, Hot sauces, Garlic, Thai, 5 Ingredients Or Less, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Hot Peppers, Spicy, more
"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."
Ingredients
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 by Step Method
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
No special items needed.