There's something pretty special about inviting people over and being like "would you like some homemade chipotle catsup for your burger?" Or giving a new neighbor a jar of strawberry marmalade. Or serving up your own relish on hot dog night.
My husband's favorite condiment of all time is Sriracha, which is a vinegary and VERY HOT asian chile sauce. And he's not alone; there are web comics devoted to the stuff, and I've even seen a sriracha tattoo. As last weekend was Fathers Day, I decided to make him some.
Unlike many recipes, which I make a lot of changes to, I followed this one to the letter.
I soaked the vinegar, chiles, and garlic overnight in the fridge in a big jar. The vinegar didn't quite cover everything, so I shook it up once in a while.
Then I threw them in a pot to cook.
I added palm sugar, which was hard to find, because at my Asian market, they apparently don't believe in having all the sugar together.
I cooked it according to the instructions, and the sugar added a dark molasses-y color. I'm not sure the flavor was that much different than brown sugar, but now that I have it, I'll use it next time I make sriracha. Might as well.
Then I pretty much blended it up.
And threw it in a jar.
Sorry for such a super-fast post, but it was easy as pie!
Some notes would be that this is a touch sweeter and significantly less hot than the kind from the store. I personally can only use a few dots of that stuff, but I spread the homemade kind in a thin layer over a piece of toast with hummus. Your mileage may vary, though, as sometimes the peppers you buy are hotter than others.
Good luck and happy cooking!