How To Make Your Own Sriracha Sauce (and survive a shortage)

By Ben Lek in Get in Style
Thursday, October 31, 2013, 12:21am. (Updated: 12/02/13 at 4:44am) Add comments
sriracha girl

At least you can still wear this fake Sriracha costume for Halloween when you’re eating fake Sriracha substitute.

In case you’re living under a rock, the Srirachapocalypse is nigh. We all await the fate of one of the greatest sauces on Earth, but there is still hope.

As our government tries to figure out their own issues, the country prepares itself for the real problem involving the possible suspension of Sriracha production.  What some are understandably considering the apocalypse and others the second coming of Miley Cyrus is threatening the taste buds of many food enthusiasts not yet ready to give up the infamous rooster sauce.

David Tran, CEO and founder of Huy Fong Foods which makes the sauce, has already stated that “If the city shuts us down, the price of Sriracha will jump up a lot.”  This has sparked an uproar on all social media outlets with threats that would make Chris Brown look like Drake on all levels.

But where there is a will there is a way.  For those with culinary prowess, we present you with a way to create your own Sriracha substitute in just 25 minutes.  Of course, you could continue to go to your local Asian food market and stockpile bottle for cheaper prices than at your local supermarket.

So until we find out the official decision on the possible suspension Thursday, we hope this helps you cope with any stress you have been feeling this week. Now if only the guy who produced “Friday” by Rebecca Black wouldn’t create another song making this situation worse, we can live happy for now. Oh wait…

 

Sriracha-style hot sauce

Total time: 25 minutes

Servings: Makes about 1½ cups sauce

Note: This sauce should be prepared in a well-ventilated area and is best prepared at least 1 to 2 days before using. Cane vinegar and palm sugar can be found at select well-stocked cooking stores, as well as Asian markets.

1 pound mixed fresh red chiles (such as red Fresnos or jalapeños), stemmed and chopped

2 to 4 cloves garlic

1/4 cup cane or rice vinegar

1 1/2 teaspoons sea salt, more if desired

2 tablespoons palm or light brown sugar, more if desired

1. In the bowl of a food processor, pulse together the chiles, garlic, vinegar, salt and sugar to form a coarse paste.

2. Remove the mixture to a non-reactive saucepan and simmer, stirring occasionally, until the aroma softens or mellows a bit, about 5 minutes. Remove from heat.

3. Blend the sauce again to form a smooth paste, thinning as desired with water.

4. Strain the sauce, pressing the solids through a fine mesh strainer with a rubber spatula or wooden spoon. Taste the sauce, and tweak the flavors as desired with additional salt, sugar or vinegar. Remove the sauce to a glass jar or bottle and cool completely. Refrigerate until needed.

Each tablespoon: 13 calories; 0 protein; 3 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 2 grams sugar; 133 mg sodium.

Source for recipe:
http://www.latimes.com/features/food/la-fo-hot-sauce-rec2-20130126,0,2437476.story#axzz2jFvb9m5W

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