Vietnamese Sriracha Sauce - Part 5 - Refrigeration Recipe Video


Difficulty LevelEasyHealth IndexJust Enjoy
VegetarianMain Ingredient,


 Fresh red pepper1⁄2 Pound, coarsely chopped (Fresno Chili)
 Garlic2 Clove (10 gm)
 Kosher salt1 Teaspoon
 White vinegar1 Cup (16 tbs)
 Palm sugar2 Tablespoon

Nutrition Facts

Serving size

Calories 24 Calories from Fat 1

% Daily Value*

Total Fat 0.09 g0.14%

Saturated Fat 0.01 g0.04%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 240.9 mg10%

Total Carbohydrates 6 g1.9%

Dietary Fiber 0.62 g2.5%

Sugars 4.6 g

Protein 0.38 g0.76%

Vitamin A 17.8% Vitamin C 61%

Calcium 0.8% Iron 1.1%

*Based on a 2000 Calorie diet


Wash the peppers, cut in half, and take out the seeds. Quarter them and set aside in bowl.
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.
This video is a creation of Ramona_Werst. You can visit Ramona_Werst for complete recipes, and more videos.

Editors Review

In Part 5 of the video series, the chef shows how the sauce looks after it has been placed in the fridge and is now completely ready. She goes on to savor her creation. What are you waiting for then? Watch the videos and savor your very own homemade sauce.