Advertisement

Sriracha-style hot sauce

Time 25 minutes
Yields Makes about 1 1/2 cups sauce
Sriracha-style hot sauce
1

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

2

Transfer 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.

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.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
Newsletter
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.