Sriracha sauce is a favourite in Thailand, and if you have travelled to the Land of Smiles and have a craving for Sriracha sauce, you can easily make a gluten-free version at home. You will need only a handful of ingredients, and it is simple to prepare but will take some time before it is ready to be eaten. Below is a simple recipe for Sriracha gluten-free that can give you the taste of Thailand in your home and bring back fantastic memories.
The ingredients
The first thing you will need to do is gather the ingredients and equipment you need to make your Sriracha sauce. The ingredients you will need are as follows:
- 1 ¾ Pounds of Chillies – A mixture of chillies is good, but you will want to include Thai Birds Eye chilli and other varieties.
- 3 Cloves of Garlic
- 2 Tablespoons of Garlic Powder
- 2 Tablespoons of Granulated Sugar
- 1 Tablespoon of Brown Sugar
- 1 Tablespoon of Salt
- ½ Cup of Distilled White Wine Vinegar
- Water
You may need extra salt, sugar, garlic powder, or white wine vinegar to get the taste you want. The equipment you will need is as follows:
- A Blender
- Mixing Bowl
- Resealable Glass Container
- Small Saucepan
- Spoon
- Strainer
Step One: Take the chillies and cut them up, removing the stalks and seeds if you prefer it not too hot. Put the chillies into a blender with the sugars, salt, garlic, and garlic powder and pulse until it is like a coarse puree.
Step Two: Transfer the mixture to the glass jar and seal it, storing it at room temperature for seven days, stirring it daily.
Step Three: After one week, you can then take your mixture and pour this into a saucepan, add the white wine vinegar and bring it to a boil. Once boiling, simmer it for five minutes and then remove it from the heat.
Step Four: Let the mixture cool and then transfer it back to the blender and blend until smooth. If the sauce is too thick, you can add some water to thin it out.
Step Five: Now, you need to pass the mixture through the sieve or strainer, and you will need to press down using the back of a spoon to get as much liquid as you can for your sauce.
Step Six: The final step is to adjust the taste or consistency of your sauce if you need to, so you get it perfect and how you and your family like it. You can then transfer your Sriracha sauce to your jar and store it in the fridge for up to six months. For more excellent recipes that are quick and easy and gluten-free, click here.
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