Green Sriracha Chili Sauce

S e r v i n g s 2 c u p s 1 0 m i n u te s 1 5 m i n u te s

Ingredientes
What you need

1 lb (454 g) jalapeno peppers (about 10), stemmed and roughly chopped

4 large garlic cloves
3 serrano chilies, stemmed and roughly chopped
1 tsp (1 g) lime zest
¼ cup (54 g) Redpath ® Golden Yellow Sugar, packed
¼ cup (60 ml) rice vinegar
2 tbsp (30 ml) lime juice
1 tbsp (15 ml) fish sauce
2 tsp (12 g) salt

Green Sriracha Chili Sauce

Instrucciones stirring, until slightly thickened, about 10

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1. Combine the jalapeno peppers,
garlic, serrano chilies and lime zest in the
bowl of a food processor, or in a blender.
Process on high until mixture becomes a
paste, about 3 minutes.
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2. Pass the paste through a fine mesh
sieve, pressing well with a rubber spatula
to strain as much of the juice and pulp
as possible; discard solids.
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3. Place mixture in a medium saucepan
and add Redpath® Golden Yellow
Sugar, rice vinegar, lime juice, fish sauce,
and salt. Bring to a boil over medium
heat. Reduce heat to low and cook,
minutes. Cool for 10 minutes afterwards.
4. Place cooled sauce back into food
processor or blender and process for 1
minute.
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5. Transfer sauce to an airtight glass
container. Sriracha will keep in the
refrigerator for up to 2 months.
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CHEF'S TIPS
• This sauce is quite spicy! For a milder green
Sriracha chilli sauce, remove the seeds and ribs
from the inside of the jalapenos, and omit the
serrano peppers altogether.
• Always wear food-safe gloves when handling
hot peppers. Be careful not to touch skin,
especially on the face, until gloves have been
removed and hands have been thoroughly
washed. Care should be taken to clean all work
surfaces thoroughly, as well, that have come in
contact with hot peppers.