SRIRACHA SAUCE, HOW TO MAKE SRIRACHA SAUCE

INGREDIENTS

• 150 GRAMS OF SPICY RED CHILI (DO NOT USE THAI RED CHILIES)
• 1/4 CUP GRAMS OF BIG CHUNK OF PEEL OFF GARLIC
• 1 CUP OF WHITE VINEGER
• 1/4 CUP OF SUGAR
• 1 TBSP OF SALT

METHOD

• CHOP THE RED CHILLIES.
• TAKE A HEAVY SAUCE PAN.
• ADD ALL THE CHILIES WITH GARLIC AND ALONG WITH 1 CUP OF VINEGAR.
• SWITCH ON THE FLAME. SIMMER THE CHILLI ,GARLIC AND VINEGAR FOR ABOUT 15 MINS. OR TILL THE CHILLI AND GARLIC BECOME PERFECTLY SOFTEN.
• LET THE MIXTURE COOL DOWN COMPLETELY.
• THEN BLEND IT USING A HAND BLENDER OR MIXER JAR.
• SIEVE THE BLENDED MIXTURE WITH STRAINER IN ANOTHER BOWL. DISCARD THE IMPURITIES.
• AGAIN TAKE THE HEAVY SAUCE PAN AND ADD THE SPICY MIXTURE AND  COOKED OVER THE LOW TO MEDIUM FLAME.
• AT THIS STAGE ADD SALT ,SUGAR AND OIL.
• COOK UNTIL THE MIXTURE GETS THICKEN OR UNTIL IT GETS THE PERFECT CONSISTENCY.
• NOW TASTE IT. AND ADJUST THE FLAVOR ACCORDING TO YOUR TASTE. 
• YOU CAN STORE THIS IN THE MANSON JAR UPTO 1 MONTH IN REFRIGERATOR.

NOTES.

• INCREASE OR DECREASE THE AMOUNT OF CHILLI AS PER YOUR SPICINESS. BUT IT TASTE GREAT LIKE I MENTION THE INGREDIENTS AMOUNT.
• ADJUST THE FLAVOR AS PER YOUR TASTE.(INCREASE THE AMOUNT OF SUGAR IF YOU WANT IT MORE SWEETER.)
• ANY KIND OF FRESH RED CHILLIES CAN BE USED INSTEAD THE THAI RED CHILLIES.