Srirach sauce

Description

The husband built the sauce. Delicious with any dish. Can be prepared from any of the varieties of Chile pepper.

Ingredients

Chili

300 g
Pepper

200 g
Garlic

5 tooth
Salt

11 g
Brown sugar

43 g
Sauce

29 g
Vinegar

85 g
Water

100 g

Cooking

Sweet peppers remove seeds, and have a sharp cut off "the stalk", and chop in a blender (you can manually) with sugar, salt and garlic in a little but not puree. Cover with film and leave for 3-4 days. The content should taposiris and begin to ferment. 1 every day to mix.

After 3-4 days, pour the vinegar and fish sauce...

Beat in a blender as fine as possible... I got so

The next chore: to RUB through a sieve, cake (as dry as possible) to throw. The resulting mass, bring to boil, reduce the heat and cook for 10-15 minutes. Until thick.

Dilute with water to the consistency of the sauce, boil. Keep forever, the joke of the author of the recipe. Because the only downside of this sauce is that to eat much faster than preparing.

After adding the vinegar in the sauce was a week, no mold, the taste is still harsh (I'm not sterilized), in addition to the severity creates acid, sweetness. Thick, does not spread.

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