Ric Orlando's Homemade Sri Racha Recipe

Homemade Sri Racha
Red chiles are not always in the market so when they are,  grab 'em up!!! Show the world that the omnipresent Rooster is not the only one who can make this addictive sauce. I bought my first bottle of this is Boston in 1982...it's been a loooong love affair!
Nonfermented Version
12 oz red chiles—serranos, long hots, cayenne, red jalapeños or a mix, roughly chopped
4 big cloves garlic, smashed
4 tablespoons brown sugar
¼ cup live apple cider vinegar (like Bragg's)
2-3 teaspoons salt
¼ cup water (or more)

Put everything in a food processor and grind to a coarse grind. (Don’t wash that processor bowl yet!) Scrape it out well and put the chile mix in a nonreactive pot. Simmer for 5 minutes or so to dry it out a  bit. Put it all back in the processor. Puree til smooth. Press through a strainer.

Store refrigerated in a glass jar.

Fermented Version
Make recipe as above but do not strain.
Put in a sterile jar. Cover with wax paper held on by a rubber band like a drum head.
Leave it on the counter or another safe place where it won't be disturbed for 24 hours. Then remove the wax paper, stir, and replace the drum head lid.
By the second day, you should begin to see bubbles appearing in the mix and it will start to expand. That's ok.
Repeat the stir and re-cover routine for 4 days.
At the end of four days, puree and strain the fermented, scary-looking sauce. Put in a nonreactive pot and bring to a boil. Reduce to a simmer and cook for 10 minutes.
Store refrigerated.


Anonymous said...

Amazing, I must try this!

steph mastini said...

We have an Asian market that apieats,to have a,generous supply .. I'll try this . Ty.