FFF is addicted to Sriracha sauce. In our book, it pretty much goes with anything — it’s particularly good on fish tacos, and we wouldn’t look sideways at Bánh Mì without it. Think of Sriracha as the spitfire sister to tomato sauce — hot and spicy enough to give you a kick, but not so fiery as to knock you out of your Choos like ol’ Mr Tabasco.
Unfortunately, like many yummy things, it’s got a few nasty ingredients of the chemical variety in its DNA. So like many a conscious foodie, we’re getting on the DIY bandwagon and concocting our own home brew. If you’re an addict, you may want to get off the junk and make a batch too!
Gwyneth Paltow’s Sriracha Sauce
recipe via My Father’s Daughter
- 1 1/2 cups clove garlic, peeled
- 1 Lb(s). red jalapeno peppers, stemmed,sliced and cut into thin rings
- 2 1/4 cups rice wine vinegar
- 1/4 cup agave nectar (we might try maple syrup next time)
- 2 tbsp coarse table salt
- 1 tbsp arrowroot
- 2 tbsp fish sauce
Place the garlic in a small saucepan and add cold water just to cover. Bring to a boil,immediately drain and run the garlic under cool water.
Return the garlic to the saucepan, cover with cold water and bring back to a boil.Rinse the garlic and slice the blanched garlic into thin slices.
Combine the cut red jalapeños,blanched garlic and rice vinegar in a saucepan. Bring to a boil and cook for 3 minutes. Remove from heat. Add the agave and salt and stir to combine.Let the mixture stand, covered for 1 hour for the flavors to steep and cool. ( I let the mixture rest overnight to cool completely.)
Puree the mixture in a blender until smooth- some seeds will remain in tact but that’s fine.
Return the mixture to a saucepan and bring back to a boil. Simmer 10-15 minutes, skimming off any foam as it rises to the top. The mixture will thicken slightly as it cooks down.
In a small bowl, dissolve the arrowroot with 1 Tbsp of lukewarm water. Whisk the arrowroot into the sauce and cook for 2 more minutes or until nicely thickened. Remove from heat let cool slightly and stir in fish sauce.