Homemade Asian Hot Sauce with Thai Peppers

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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My Homemade Asian Hot Sauce is a flavorful sauce that is similar to sriracha, though a little thinner and smoother, with a slightly deeper flavor. This is my go to sauce on any Asian food, and pizza.

Serves: 20 oz

INGREDIENTS
16oz Thai peppers (~4 cups)
¾ cup water
4 garlic cloves
4 tbsp brown sugar
1 tsp hoisen
1 cup rice vinegar
1 cup white vinegar

INSTRUCTIONS

Roast peppers in oven until starting to char slightly.
Roast garlic till softened.

Add water, brown sugar, hoisen, garlic, and peppers to blender and puree till smooth.

Add vinegar to mixture and blend.

Run through food mill on finest setting and pour into saucepan.
Heat to 180+ degrees, place in containers and store.

If you are bottling the sauce, pour into sanitized bottles while still above 180 degrees, screw on clean caps, and flip upside down for at least 5 minutes to sanitize cap.

NOTES
The PH of hot sauce needs to be below 4.6 to be shelf stable, for home use I recommend aiming for keeping it under 4.0.
If the sauce is too mild I recommend adding more vinegar, however increasing the ratio of rice vinegar will raise the PH. White vinegar will keep the PH level low.

From foxvalleyfoodie.com