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Vietnamese Sriracha Sauce - Part 4 - Blending Recipe Video
|Fresno chili||1⁄2 Pound, coarsely chopped (Fresh, Red Peppers)|
|Garlic||2 Clove (10 gm)|
|Kosher salt||1 Teaspoon|
|White vinegar||1 Cup (16 tbs)|
|Palm sugar||2 Tablespoon|
Calories 27 Calories from Fat 1
% Daily Value*
Total Fat 0.06 g0.1%
Saturated Fat 0.01 g0.04%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 241.8 mg10.1%
Total Carbohydrates 7 g2.2%
Dietary Fiber 0.45 g1.8%
Sugars 4.8 g
Protein 0.67 g1.3%
Vitamin A 6.7% Vitamin C 115.2%
Calcium 1.1% Iron 2.3%
*Based on a 2000 Calorie diet
In a saucepan, place the chopped Fresno peppers and start to heat at medium high.Add the fresh garlic, kosher salt, palm sugar, and white vinegar.
Palm sugar is actually made from the sap of a palm tree.
Bring to a rapid boil and boil for about 5 minutes, transfer to a bowl and set aside. Cool at room temperature.
Pour into a food processor and puree it for 5 minutes. If it is too thick you can add a little bit of water. Try first without water.
After you puree it for 5 minutes, you will have a thick sauce texture.
Pour sauce into a wire mesh strainer, use a wooden spoon and get as much of the liquid to go in the cup. Discard the pulp. Put sauce in an airtight container in the refrigerator overnight.
Use Sriracha sauce sparingly. You only use a little sauce to add flavor to your favorite dishes.
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