I’m a huge fan of Huy Fong’s Sriracha Chili Sauce (a.k.a Rooster Sauce). I use it to make a spicy mayo spread for sandwiches, to warm up store-bought ketchup, or to add the spice to my Spicy Orange Wings.
I’ve been fortunate lately that folks in my office have been giving away a lot of peppers. So I snagged enough of these lovely red and yellow Thai chilies to make a batch of sauce.
25-30 assorted Thai chilies
4 cloves garlic
2 teaspoons kosher salt
2 tablespoon light brown sugar
1/4 cup rice vinegar
1/2 cup water
1 tablespoon fish sauce (I like Squid Brand)
1 tablespoon coconut oil
In a small saucepan, heat the oil over medium heat. Snip the stems off the chiles, but leave the green crown attached. Roughly chop the chilies and the garlic. Put them in the pan and cook until the garlic begins to soften (about 5 minutes).
Add the water and vinegar, put the lid on the pan, and cook until the peppers have softened (about 10 minutes). Remove from heat and let mixture cool.
When cool, place mixture in blender with the salt, sugar, and fish sauce and puree until smooth. Taste and adjust seasoning. Add more vinegar if the mixture is too thick. Pour into a bottle and store in the fridge.
The yellow chilies gave this a bright/green taste and light color. I like it, just not as much as my beloved sriracha. It has moderate heat that is nicely offset by the sugar and fish sauce. I’m letting the it mellow in the fridge for a bit and am looking forward to using it to bump up my next batch of satay or coconut stew.