Chili Garlic Hot Sauce (aka Sriracha Hot Sauce) Recipe
Precaution: PPE (not a joke), you need a pair of goggles and wear a mask if you intend to make real deal hot sauce 1. In a saucepan, medium roast some chili flakes until you start smelling the spice (I use Sichuan chili flakes, this part is optional but will give better flavor). Never use high heat as it will burn the chili flakes. The ratio to fresh chilis is around 1:10 (i.e. 1 part of chili flakes to 10 part of fresh chilis) 2. Add a batch of good chilis into a saucepan with just enough water to cover the chilis+ 10% more, bring it to boil and simmer it until softened. 3. Lower to medium heat and based on the cooked down chili 'soup', add approximately 50-60% of rice vinegar*, 10%-18% sugar, 5% salt, 12%-18% garlic powder. I use garlic powder as it gives a bit of garlic sweet to it. Fresh garlic may not have the right balance of flavor and consistency which often over power the chili sauce. I may add 5%-10% fresh garlic when I ...