BURLINGTON, Vt. -
It might be the world's new favorite condiment Siracha chili sauce.
We are celebrating the famous bright red rooster sauce for National Siracha Week with Kate Hays from Dish Catering.
Sriracha-style hot sauce
Makes about 1½ cups sauce
Note: This sauce should be prepared in a well-ventilated area and is best prepared at least 1 to 2 days before using. Cane vinegar and palm sugar can be found at select well-stocked cooking stores, as well as Asian markets.
- 1 pound fresh red chiles, stemmed and chopped
- 4 cloves garlic
- 1/4 cup rice vinegar
- 1 1/2 teaspoons sea salt, more if desired
- 2 tablespoons light brown sugar, more if desired
1. In the bowl of a food processor, pulse together the chiles, garlic, vinegar, salt and sugar to form a coarse paste.
2. Remove the mixture to a non-reactive saucepan and simmer, stirring occasionally, until the aroma softens or mellows a bit, about 5 minutes. Remove from heat.
3. Blend the sauce again to form a smooth paste, thinning as desired with water.
4. Taste the sauce, and tweak the flavors as desired with additional salt, sugar or vinegar.
Harissa hot sauce
- 1 red pepper
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp caraway seeds
- 1 1/2 tbsp olive oil
- 1 small red onion, coarsely chopped (scant 2/3 cup / 90 g in total)
- 3 cloves garlic, coarsely chopped
- 3 hot red chiles, seeded and coarsely chopped
- 1 1/2 tsp tomato paste
- 2 tbsp freshly squeezed lemon juice
- 1/2 tsp salt
1. Roast the red pepper until wilted and soft. Peel the pepper and discard its skin and seeds.
2. Toast the coriander, cumin, and caraway seeds over low heat until fragrant, approximately 2 minutes. Remove them to a spice grinder and to grind to a powder.
3. Heat the olive oil in a frying pan over medium heat, and cook the onion, garlic, and chiles until soft and almost caramelized. Add the roasted peppers and puree in a food processor until smooth, adding a little more oil if needed.