If you’re a sriracha lover like me, you’ve thought once or
twice about making your own delicious sauce. However, all of the recipes I’ve
found (until now), have involved days of waiting and pounds of chilies for a
small amount of goodness that you don’t even know will be that good. Look no
more, my heat-seeking friends, for I have found a salvation for you.
This paste is not only easy to make, but the power is in
your hands to make it garlickier, creamier, or spicier, based on your taste
buds’ first desire.
Wonderful photos courtesy, Jason Delgado with 10:10:5 Productions, you can see the depth, crunch, and spice of
this heart stopping paste.
60 dried chilies
4 tablespoons vegetable oil
6 cloves garlic
½ teaspoon salt
Soak chilies in boiling water for about 30 minutes or
until soft. (I’d recommend putting them in a bowl that you can seal or find a
bowl that will fit the bottom of a plate to compress the chilies.)
Put chilies, garlic, oil, and salt into a food processor
and pulse until smooth, adding water a spoonful at a time until consistency is
a paste.
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