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Vietnamese Sriracha Sauce - Part 4 - Blending

Ramona.Werst's picture
Ingredients
  Fresno chili 1⁄2 Pound, coarsely chopped (Fresh, Red Peppers)
  Garlic 2 Clove (10 gm)
  Kosher salt 1 Teaspoon
  White vinegar 1 Cup (16 tbs)
  Palm sugar 2 Tablespoon
Directions

Wash the peppers, cut in half, and take out the seeds. Quarter them and set aside in bowl.
In a saucepan, place the chopped Fresno peppers and start to heat at medium high.Add the fresh garlic, kosher salt, palm sugar, and white vinegar.
Palm sugar is actually made from the sap of a palm tree.
Bring to a rapid boil and boil for about 5 minutes, transfer to a bowl and set aside. Cool at room temperature.
Pour into a food processor and puree it for 5 minutes. If it is too thick you can add a little bit of water. Try first without water.
After you puree it for 5 minutes, you will have a thick sauce texture.
Pour sauce into a wire mesh strainer, use a wooden spoon and get as much of the liquid to go in the cup. Discard the pulp. Put sauce in an airtight container in the refrigerator overnight.
Use Sriracha sauce sparingly. You only use a little sauce to add flavor to your favorite dishes.
This video is a creation of Ramona_Werst. You can visit Ramona_Werst for complete recipes, and more videos.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Vietnamese
Course: 
Side Dish
Taste: 
Spicy
Method: 
Blending
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Jalapeno, Vegetable
Servings: 
8
Part 4 is all about blending the mixture to the perfect consistency. Watch Ramona as she shares tips on how to ensure that the blended mixture stays the right consistency.

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