Spicy Chili SauceWe were making grilled chicken sandwiches last night, post on that next. I ran out of my key ingredient. This key ingredient is a staple in my pantry and fridge. I went to check the pantry area in the kitchen and there was zero Sriracha sauce. I could of swore the last time we were shopping I picked some up. Low and behold I needed to do something about this.
I added boiling water to the Chili Peppers, grabbed a glass of wine and went outside to hang out with my hubby while he grilled our dinner.
I let them sit for about an hour. I drained them and was happy to see how pliable they became.
I started pulling the top off trying to keep the starlike stem part intact. I have read in many places and cook books the benefit of this. It leaves a subtle flavor. So why not. Then I will throw these in my food processor and add only a few ingredients. Garlic is one of them..
- Chili Peppers, Jalapeno peppers, what ever sort of heat your looking for. This batch is about a quart jar of dried peppers.
- 2 Garlic Cloves Minced
- 2 Tablespoons Sugar
- 1 Tablespoon Soy Sauce
- 1 Can tomato sauce
- 1/4 Cup Vinegar
- 1/4 Cup Water
- 2 Tsp Salt
- De Stem your peppers try to leave the little star in tact.
- If they are dried reconstitute them for a good hour in boiling water
- Add the peppers and garlic into your food processor and chop until you get a fine consistency, start adding the water to get the consistency.
- Place this into a pot, add the rest of the ingredients and from here your going to simply let the mixture simmer.
- I let mine simmer for an hour and half. Then I bottled it. This recipe gave me about 2 Cups . Just enough to get me through the week.