DAVEGAN: Food for Thought

Fresh Thai Sriracha

Ingredients

• 1 pound red jalapenos, stemmed and roughly chopped
• 8 medium cloves of garlic, peeled
• 3/4 cup water
• 1/3 cup white vinegar
• 2 tablespoons palm sugar
• 2 teaspoons Kosher salt

Directions

1. Place jalapenos, garlic, water, vinegar, sugar, and salt in the jar of a blender and puree until very smooth.
2. Transfer mixture to a mesh strainer set atop of a medium saucepan. Strain mixture into saucepan, using a rubber spatula to push through as much pulp as possible, only seeded and larger pieces of chilies should remain in strainer.
3. Bring mixture to a boil, reduce heat, and simmer until sauce slightly thickens, about 5 minutes. Let cool to room temperature, transfer to an airtight container and store in refrigerator for up to 6 months.

Note: I haven’t tried this yet myself, but it sure sounds amazing. Careful chopping all those peppers!
yield: Makes about 1 cup, active time 15 minutes, total time 15 minutes

via: SeriousEats

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    Sounds so good…I think...week is experiment week.

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