Comments on: Chili Garlic Hot Sauce Recipe- Cult Sriracha style

By: Joel

Joel — Sat, 20 Feb 2010 23:42:34 +0000

Thanks for the inspiration on this one. I made a slight variation this afternoon and it was great. I doubled the garlic and instead of tomatoes I used roasted red bell and long peppers. I also added a dollop of shrimp paste.

By: Rob

Rob — Sat, 09 Jan 2010 00:46:27 +0000

I love your Sriracha recipe. I must confess, I’m an addict for the stuff too.
I have my own wing sauce that I make with Sriracha, Soy Sauce, black pepper. It is an outstanding flavor that is not too hot, with just enough kick and a touch of Asian flavor.

Regards,

Rob
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By: White on Rice Couple

White on Rice Couple — Mon, 09 Nov 2009 01:53:04 +0000

Neel – glad it turned out well for you. I like that you added more vinegar and fish sauce!

By: Neel

Neel — Wed, 21 Oct 2009 19:23:21 +0000

Bookmarked this recipe months ago. Waited until I could get fresh-off-the-vine red Thai chilies. Stirred it up as directed. Seasoned the pureed final product to my taste with more vinegar, fish sauce, and sugar. And voila… it turned out fantastic. So simple yet so delicious! Thanks for posting this recipe.

By: Vance in Ohio

Vance in Ohio — Tue, 29 Sep 2009 19:05:31 +0000

Loved the recipe. I used all fresh ingredients from our garden,even the garlic. After making it once using your recipe,I tweeked it a little for my own tastes. I upped the garlic and omitted two Table spoons of sugar and replaced with a whole red bell pepper. Was perfect for my own tastes,sweet as well and the color was more red and less orange. Thanks again for giving us the basics to making this addiction at home.

By: pixen

pixen — Mon, 31 Aug 2009 00:49:04 +0000

This sauce reminded me of Hainan Chicken Rice. I sure missed dipping the chicken in it! I’d been looking around for this Sriracha sauce for cooking of Thai’s Red Curry recipe for some time now. I can’t find the recipe for this paste. Thank you for sharing this info!

By: Jessica@FoodMayhem

Jessica@FoodMayhem — Sat, 29 Aug 2009 17:54:44 +0000

I’m going to make this today!

By: Annie

Annie — Mon, 08 Jun 2009 00:15:47 +0000

Yea – I always buy the big rooster squirt bottle and now I’m very excited to make my own sriracha. Now, about this scallion oil confit…

By: Prix Fixe

Prix Fixe — Sun, 07 Jun 2009 18:08:48 +0000

Great recipe! Another idea if you want a really smooth sauce, after pureeing it – pass it through a chinois.

By: White on Rice Couple

White on Rice Couple — Mon, 25 May 2009 20:26:06 +0000

Thanks for all of the shared excitement over our little spicy kick. Answering those who are concerned about the lasting capacity of the sauce, it usually always does last much longer than a week, although some batches have developed mold after about two weeks. Other batches have lasted much longer and the taste changes a bit over time, but not really deteriorating.
Denise-Yeah. The site moved locations and messed up the feeds. We fixed one problem, but some might still need to re-subscribe. Sorry about that.
Pam- We have a few different brands we use for fish sauce, depending on it’s intended purpose. The one we use the most is Phu Quoc “Flying Lion Brand.”
Thanks for all the spicy love everyone.