Green Sriracha Chili Sauce
What you need
- 1 lb (454 g) jalapeno peppers (about 10), stemmed and roughly chopped
- 4 large garlic cloves
- 3 serrano chilies, stemmed and roughly chopped
- 1 tsp (1 g) lime zest
- ¼ cup (54 g) Redpath ® Golden Yellow Sugar, packed
- ¼ cup (60 ml) rice vinegar
- 2 tbsp (30 ml) lime juice
- 1 tbsp (15 ml) fish sauce
- 2 tsp (12 g) salt
1. Combine the jalapeno peppers, garlic, serrano chilies and lime zest in the bowl of a food processor, or in a blender. Process on high until mixture becomes a paste, about 3 minutes.
2. Pass the paste through a fine mesh sieve, pressing well with a rubber spatula to strain as much of the juice and pulp as possible; discard solids.
3. Place mixture in a medium saucepan and add Redpath® Golden Yellow Sugar, rice vinegar, lime juice, fish sauce, and salt. Bring to a boil over medium heat. Reduce heat to low and cook, stirring, until slightly thickened, about 10 minutes. Cool for 10 minutes afterwards.
4. Place cooled sauce back into food processor or blender and process for 1 minute.
5. Transfer sauce to an airtight glass container. Sriracha will keep in the refrigerator for up to 2 months.
- This sauce is quite spicy! For a milder green Sriracha chilli sauce, remove the seeds and ribs from the inside of the jalapenos, and omit the serrano peppers altogether.
- Always wear food-safe gloves when handling hot peppers. Be careful not to touch skin, especially on the face, until gloves have been removed and hands have been thoroughly washed. Care should be taken to clean all work surfaces thoroughly, as well, that have come in contact with hot peppers.