For the first time, piquant sriracha sauce was cooked in Thailand, but today it is made in many Asian countries with slightly modified recipes. It is named after the village, whose name in the Russian transcription sounds like “syrache” or “sriracha”. This liquid seasoning is among the most well-known dishes of Thai cuisine. The composition of the sauce is simple, but the method of its preparation is specific. It turns out spicy seasoning with a unique garlic-pepper taste, which is pleasant to almost everyone who is not indifferent to spicy snacks. It is universal: suitable for meat and fish dishes, vegetable side dishes, beans, rice. Sriracha sauce can be compared with Caucasian adjika, Tabasco, it can hardly be called exotic. Thanks to these properties, he was so widespread.
You can make sriracha sauce at home even according to the classic recipe. Special culinary skills for this is not required, but knowledge of a few subtleties does not hurt.
- Traditional srirach sauce preparation technology provides for the fermentation of ingredients and the gradual introduction of vinegar, due to which the taste of pepper and garlic opens smoothly.
- The composition of the sauce, if you follow the classic recipe, includes a lot of hot pepper. It can only be cleaned with gloves, otherwise it will be difficult to avoid skin burns. It is also recommended to work with garlic, protecting the hands with gloves.
- The most burning elements of pepper are seeds and partitions. They are recommended to be removed so that the seasoning does not turn out to be too hot.
- Srirach sauce prepared according to the original recipe will seem too sharp to many, even in Thailand you can find more hot spices. Adapted recipes allow you to get a softer taste that will appeal to many.
- The ingredients used to make sriracha sauce should be crushed as carefully as possible: the perfect seasoning has a smooth texture.
Sriracha sauce is well stored in the refrigerator. If the seasoning is poured into sterilized cans and hermetically sealed, it can be eaten for several months. Without sterilization of containers the shelf life of the product will be 2 weeks.
Classic Srirach sauce recipe
Composition (for 0, 25 l):
- chili pepper - 0, 35 kg;
- garlic - 3-4 cloves;
- salt - 10 g;
- brown sugar - 40 g;
- Table vinegar (9%) - 60 ml.
Method of preparation:
- Pepper wash, dry with a napkin. Cut the stem, cut the pods along. Clean out the seeds.
- Chop the pulp of pepper with a blender, turning it into a homogeneous mass.
- Pour salt, sugar. Add the garlic passed through the press. Whisk.
- Put the sauce in a glass jar. There should be free space above (about a third of the volume of the tank).
- Tie a neck with gauze. Put it in a dark warm place for 5 days. 2-3 times a day, mix the contents of the jar, so that the vegetable mass is not soured.
- When the mass begins to ferment, add a tablespoon of vinegar. Enter the second spoon on the third day of fermentation, the last spoon on the fourth day.
- On the fifth day, drain the contents of the jar into a blender, whisk. Then grind the mass through a sieve.
- Place in a small saucepan and heat.
- After the sauce has begun to boil, boil it over low heat for 10-15 minutes.
- Pour the seasoning over small, sterilized jars, screw on with boiled caps.
- Once the sauce has cooled to room temperature, put it in the fridge.
Seasoning can be stored in the refrigerator for up to 6 months, the sauce will not deteriorate all winter. After opening the can, its contents should be consumed within 2-3 weeks.
Srirach sauce with bell pepper
The composition (0, 5 l):
- bitter paprika - 0, 3 kg;
- Bulgarian pepper (preferably red) - 0, 25 kg;
- garlic - 5 cloves;
- fish sauce - 15 ml;
- apple cider vinegar (6 percent) - 90 ml;
- brown sugar - 40 g;
- water - 100 ml.
Method of preparation:
- Wash both types of pepper. Wipe with wipes. Remove the stalks and seeds.
- Cut the peppers into small pieces or rotate through a meat grinder.
- Skip garlic through a press, mix with pepper mass.
- Pour sugar into vegetables, mix.
- Transfer the vegetable mass to the jar, leaving room for fermentation. Put in a warm place. Stir frequently to prevent the mixture from souring. Do not forget to tie the neck of the jar with a cloth to protect the sauce from insects and accidental ingress of garbage.
- When the fermentation process is complete, add a teaspoon of fish sauce and a half tablespoons of apple cider vinegar. If there is no fish sauce, replace it with soy - the taste of the finished seasoning will change a little, but almost no one will notice the difference.
- Enter the following portions of sauce and vinegar at intervals of 24 hours.
- One day after the last part of the vinegar was added, chop the sauce in a blender to a state of tender puree and rub through a sieve.
- Dilute with water, put on fire and boil for 15 minutes.
The prepared sauce is left to be poured over the cans, screw on the lid and put in a cool place. In the refrigerator it can be kept up to 6 months, but not more. Compared with the classic cooked according to this recipe, sriracha sauce has a more delicate flavor, but it will also seem to be tantalizing to many Europeans.
To get sriracha sauce with an even milder taste, you can include tomatoes or tomato paste diluted with water in the recipe. These ingredients are introduced after the main part of the seasoning has already fermented. Tomatoes or pasta add a little, no more than 20 percent of the total volume of products.
Thai sriracha sauce will appeal to those who have a weakness for burning spices. People with a disease of the stomach from this seasoning is better to refuse.