HOW TO MAKE HOMEMADE SRIRACHA SAUCE
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
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
SRIRACHA SOUR CREAM
Besides the slew of south-of-the-border specialties that you can spice up (nachos, quesadillas, or 7-layer dip, anyone?), think about using this in place of plain sour cream in your favorite casseroles like beef stroganoff or noodle kugel.
Yield makes about 1 cup
Number Of Ingredients 2
Steps:
- In a medium bowl, mix the sour cream and Sriracha, stirring to combine. Use immediately or store, refrigerated, in an airtight container for up to 1 week.
- Double the amounts listed, and combine with 1 envelope of Lipton French Onion Soup mix.
SPICY SOUR CREAM SAUCE
Provided by Serena Palumbo
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- In a small bowl, whisk the sour cream, lemon, and sriracha sauce together until completely blended. Season the sauce with salt, to taste, and serve with the gyros.
SPICY SRIRACHA WINGS WITH CUCUMBER SOUR CREAM
Everyone knows that the best chicken wings have crisp skin and tender meat, but achieving that perfect balance can be a challenge. In this recipe, which is adapted from Taku, a Japanese restaurant in Brooklyn, the uncooked wings are brined overnight in a combination of yuzu juice and salt, then fried for a good 15 minutes. The result? Surprisingly crisp skin and juicy, flavorful meat. Once fried, they're tossed with a spicy sambal-Sriracha sauce, then served with a cooling cucumber-sour cream dip alongside.
Provided by Jill Santopietro
Categories dinner, snack, poultry, appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Make the brine by combining the yuzu juice, 1/2 cup salt, sugar and 2 quarts water in a container large enough to hold the wings. Stir until the salt and sugar dissolve. Add the wings and refrigerate overnight. Rinse well and pat dry.
- In a small saucepan over low heat, combine the butter, sambal, Sriracha and vinegar. Simmer for a few minutes, stirring occasionally. Transfer to a blender and purée until smooth.
- Cut the cucumber crosswise into 1/4-inch-thick pieces. Sprinkle them lightly with salt and let them sit for 10 minutes. Pat dry with a towel. Grate the ginger over a towel or cheesecloth and squeeze out 2 tablespoons juice into a bowl. Add 1/2 teaspoon salt to the juice, then combine with the sour cream and cucumber. Season to taste.
- Pour 2 inches of oil in a 10-by-4-inch pot and place over high heat. When the oil reaches 375 degrees, fry the chicken wings in batches. Cook for about 15 minutes, or until nicely browned. Transfer wings to a bowl. Toss with hot sauce. Serve with cucumber cream.
Nutrition Facts : @context http, Calories 965, UnsaturatedFat 67 grams, Carbohydrate 10 grams, Fat 93 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 22 grams, Sodium 951 milligrams, Sugar 7 grams, TransFat 1 gram
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