I’ve had a bumper crop of thai peppers off my one pepper plant (tree), and I’m putting together a delicious Asian style hot sauce similar to Sriracha but not quite as thick. In addition to my thai peppers, I’m throwing in other peppers that I have ripe as well including ghost, habanero and hot lemon peppers. There’s no aging time, and the flavor is spectacular. It’s got a bit of a kick with the added ghost peppers. Easier to make than you might think, this hot sauce is becoming a regular staple in my kitchen.
Asian-Style Thai Hot Sauce
1 pound, 454g, thai hot peppers
1 bulb garlic
1 cup, 237ml, white distilled vinegar
½ cup, 120ml, white wine vinegar
½ cup, 120ml, rice vinegar
¼ cup, 60g, brown sugar
1 teaspoon hoisin sauce
½ teaspoon kosher salt
¾ cup, 180ml, water
Place the peppers and unpeeled garlic on a baking sheet and broil on low for 10-15 minutes or until the skins begin to blacken. Remove from the broiler and allow to cool enough to handle. Once the peppers are cool, remove the stems and peel the garlic. Place the peppers, garlic and the remaining ingredients in a glass carafe blender or a half gallon regular mouth canning jar. Screw on the blender blades and base and blend until well pureed. Pour the sauce into a food mill fitted with the finest screen and process into a saucepan. Bring sauce up to 180℉, 82℃. Pour hot into a sterilized bottle. Turn upside down for a minute to sterilize lid. The sauce does not need to be refrigerated.
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