SRIRACHA SAUCE

Ideal to accompany: chicken wings, scrambled eggs, salad.

Ingredients:

• 3 garlic cloves
• 3 grams of salt
• 150 grams of red peppers
• 30 grams of whole cane sugar
• 30 milliliters of rice vinegar
• 100 milliliters of water

Preparation:

1. We start by washing and cleaning the red peppers. You remove the peduncle and the white part of its interior
2. You also peel the garlic cloves, remove the germ and chop them
3. Now we proceed to make a mixture of peppers and garlic. To do this, you need to add the rice vinegar, peppers and garlic in the blender. Process until a homogeneous mixture is obtained.
4. Put the mixture in a container and let it rest at room temperature and without direct light for 3 days.
5. After this time, take the mixture and add it to a bowl along with the sugar, salt and water.
6. Add all the ingredients well and cook over medium-low heat. Once it begins to boil, you will keep cooking for about 10 minutes.

Grades:

• Yes, you want it not to be too hot, remove all the seeds from the peppers.
• If you want a spicy sauce, add the pepper seeds to the preparation.
• To prevent the sauce from getting too thick, remember not to exceed the boiling time.
• If the consistency is too thick, you can add a little water and mix.
• If you want a finer sauce, you can grind the sauce again and pass it through a strainer.
• To preserve the sauce for longer, store it in an airtight container and refrigerate it until consumption.