Sriracha has a special place in my heart. It reminds of different time, of a different place. It reminds of bitterly cold mornings, of waking up before dawn for class. It reminds of rustic food stalls everywhere in sight, of toy-sized dirty plastic stools by the corner of the street. It reminds of a steaming bowl of pho, of seeing people rushing by for work, for school.
Just a lovely time…
I’m not sure where sriracha comes from. It’s supposed to be named after the coastal city of Sri Racha of Thailand. Maybe that was its birthplace? I don’t exactly know. I know that I grow up with this spicy sauce, that it makes everything taste dramatically better, from fried fish balls, papaya salad, to chicken salad (Yes, even chicken salad!).
Sriracha is very simple to make. You have the option to use fresno, or serrano peppers, or a mixture of whatever spicy peppers you can lay your hand on. My beloved H-Mart has very fresh and vibrant serrano peppers today. They were perfect, except for one thing, they were GREEN!
Isn’t sriracha supposed to be red????
Maybe it was my inner rebel that made me decide to challenge the conventional standard and make Green Sriracha.
~Express Green Siracha Sauce~
- 1lbs green serrano peppers, stemmed
- 8 cloves garlic
- 4 tbs brown sugar
- 2 tsp sea salt
- 1 c water
- 1/2 vinegar
- Combine all ingredients in a food processor and blend until smooth.
- Bring the puree into a saucepan and heat until boil.
- As soon as the mixture boils, reduce to low heat.
- Simmer for 5′. Stirring occasionally
- Let cool and blend again until smooth.
- Transfer to a jar and keep in the fridge.
If you don’t have a powerful blender like a Vitamix or a Blendtec, it’s very important to blend again to achieve a smooth consistency. I don’t have neither of those, as you can see in the pic, the “puree” mixture was still rather chunky.
Here is our finished product. It filled up two 1/2 quart jars.
I couldn’t wait to taste this green monster so I topped off my mom’s Viet Curry with 1 heaping spoon of the green sriracha. It tastes heavenly: spicy, fresh, lightly sweet, lightly salty, lightly tangy, yet earthy. It’s the perfect sidekick for just about anything. Period.