Fresh Thai Sriracha
A bright, garlicky Thai-style chile sauce that turns red jalapeños into a smooth, tangy condiment with gentle sweetness and heat.
Prep 15 min · Cook 10 min · Total 55 min · Makes about 2 cups
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
- Add the jalapenos, garlic, water, vinegar, sugar, and salt to a blender, then puree until the mixture is completely smooth. Pour it into a mesh strainer positioned over a medium saucepan, and press it through with a rubber spatula so as much pulp as possible gets into the pan. The strainer should be left with only seeds and the larger chile pieces.
- Set the saucepan over heat and bring the sauce to a boil. Lower the heat and let it simmer until it thickens a little, about 5 minutes. Cool to room temperature, then move the sauce to an airtight container and refrigerate for up to 6 months.