You Can Make Cock-Sauce At Home!
Question: Who doesn’t love sriracha?
Answer: People who haven’t tried it yet.
This is how I feel about Sriracha. The quintessential spicy goodness that can be found at most reputable Pho eateries. It goes well on everything from eggs to guacamole to sushi. The best thing is that it is super easy to make.
The folks over at nomnompaleo.com have come up with a 20 min recipe that will get you results that are very authentic.
One of the best things to come out of the USA!
The anticipation of the burning sweet sensation on your lips makes it so much more tempting. My mouth is savoring thinking about having some with lunch.
1½ pounds fresh red jalapeño peppers, stemmed, seeded, and roughly chopped
8 garlic cloves, peeled and smashed
⅓ cup apple cider vinegar
3 tablespoons tomato paste
3 tablespoons honey
2 tablespoons fish sauce
1½ teaspoons kosher salt
Red jalapenos work well but for more kick get some serranos or Lumbre peppers.
When prepping the veggies it is a good idea to wear gloves so as not to get the pepper in your eyes.
Keep the seeds and the rib for an extra kick.
This is the easy part. Put all the ingredients in the blender and blend to your desired consistency.
Don't let the bright red color fool you. This is not ready yet. (It does look delicious though.)
Next you need to bring the concoction to a boil in a medium sauce pan over high heat.
As soon as it boils, reduce the heat to low and maintain a simmer for 5 to 10 minutes, stirring occasionally.
Boiling the sauce will cut the sharpness of the garlic and help some of the other flavors develop more complexity.
It's ready when it is bright red and you can't detect any more raw vegetable smell.
Season to taste and put in jars to cool.
It lasts a week in the refrigerator.
For easier access it is always good to have it on hand in a squeeze bottle.
Всё о политике в мире