Green Sriracha Sauce Recipes

GREEN SRIRACHA SAUCE

Green Sriracha Sauce image

From Susan Feniger's Street Food. She says: I think this is the sauce that you'll always want to have in your fridge. A mildly spicy, almost fruity, herbal fresh condiment, it is fantastic on a piece of grilled fish, on roasted chicken, and on sautéed mushrooms. It's also great as a garnish for a rich soup, on top of mashed avocados with feta cheese, or as a dip for crudités. This Sriracha sauce is different from the typical red sauce you see in squeeze bottles in every Asian restaurant. I still use chiles, but I use poblanos, which give the sauce a rich, gentle heat. Fresh tumeric and kaffir lime leaves may be found in Indian or Asian markets.

Provided by Brookelynne26

Categories Sauces

Time 15m

Yield 4 cups

Number Of Ingredients 15

Ingredients

1 cup shredded unsweetened coconut
3 poblano chiles, roasted, peeled, seeded, and roughly chopped
2 serrano chilies, stems removed, sliced (optional)
3 garlic cloves, sliced
1 piece young ginger, peeled and roughly chopped (3 inches)
1 piece fresh turmeric, peeled and thinly sliced (1/2 inch)
1 bunch fresh cilantro, leaves and stems roughly chopped (about 1/2 cup)
1 leaf from 1 bunch fresh Thai basil (about 2 cups) or 1 leaf regular basil (about 2 cups)
1 leaf from 1 bunch of fresh mint (about 1 cup)
1 bunch fresh chives, roughly chopped (about 1-1/2 cups)
4 fresh kaffir lime leaves, roughly chopped
1/2 teaspoon finely minced inner stalks lemongrass
1 cup canola oil
3 to 4 limes, juice of (about 1/2 cup)
2 1/2 teaspoons kosher salt

Steps:

Put roughly a third of the coconut, chiles, garlic, ginger, turmeric, cilantro, Thai basil, mint, chives, lime leaves, and lemongrass in a blender. Add all of the oil, 1/2 cup of cold water, the lime juice, and the salt. Puree until smooth. (You may need to pulse the blender at first so the ingredients don't catch in the blender blades.).
Depending on the size of your blender, you may be able to continue adding ingredients to the pureed sauce until all of the ingredients are used. If you need more space, pour half of the pureed sauce into a bowl and continue blending the remaining ingredients in batches, always using a little bit of the original sauce to start with.
When all of the ingredients are blended smoothly, pour the sauce into a medium bowl and stir well. The sauce can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts : Calories 1123.7, Fat 97.1, SaturatedFat 37.7, Sodium 1142, Carbohydrate 55.3, Fiber 30.2, Sugar 21.3, Protein 31.2

FRESH GREEN BEANS WITH HEAVEN SAUCE

Fresh Green Beans with Heaven Sauce image

Wonderful side dish that will make even the green bean haters beg for more. Created from my own trial and error. It is perfect now.

Provided by J.B. David

Categories Side Dish Vegetables Green Beans

Time 17m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound fresh green beans, trimmed
2 tablespoons butter
½ cup minced onion
1 tablespoon minced garlic
1 tablespoon sesame seeds
¼ cup soy sauce
2 tablespoons mayonnaise
1 teaspoon sriracha hot sauce
¼ teaspoon ground allspice
salt and ground black pepper to taste

Steps:

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 2 to 6 minutes.
Melt butter in a saucepan over medium heat; cook and stir onion and garlic for 2 minutes. Add sesame seeds; cook and stir until sesame seeds are golden brown, 3 to 5 minutes.
Mix soy sauce, mayonnaise, sriracha hot sauce, and allspice into onion mixture. Add green beans and toss to coat; season with salt and pepper.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 12.8 g, Cholesterol 17.9 mg, Fat 12.5 g, Fiber 4.7 g, Protein 4 g, SaturatedFat 4.7 g, Sodium 1085.8 mg, Sugar 2.8 g

HOW TO MAKE HOMEMADE SRIRACHA SAUCE

How to Make Homemade Sriracha Sauce image

Not only is making your own hot sauce (also known as rooster sauce) at home possible, it's really fun and there's hardly any work involved. Serve it on just about anything.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes

Time P3DT35m

Yield 24

Number Of Ingredients 7

Ingredients

1 pound red jalapeno peppers, stems cut off
½ pound red serrano peppers, stems cut off
4 cloves garlic, peeled
3 tablespoons light brown sugar
1 tablespoon kosher salt
⅓ cup water
½ cup distilled white vinegar

Steps:

Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.

Nutrition Facts : Calories 16 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.5 g, Sodium 241.8 mg, Sugar 2.6 g

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