Introduction: Extra Hot Sriracha Sauce (Mme Jeanette)
Who doesn't love some good sriracha sauce to spice up his or her food? Its sweet, garlicky and hot taste has made the sauce a much loved condiment all over the world. But some people (like me ^^) would love a sauce with the same taste but much hotter. So I've created this extra hot sriracha sauce.
This sauce tastes excellent with grilled meats, fish and cheese. You can also use it in a marinade for your bbq. Just mix it with equal parts soy sauce and rice wine and put your meat in it overnight.
Step 1: Ingredients
What do you need to make about 350ml (1,5 cup) of this hot delicacy?
Step 2: Chop Till You Drop
To start, you'll need to clean all the lombok and Mme Jeanettes. Take the stem off and rinse them under cold water. After that you can coarsely chop them up. If you feel adventurous ( like me ^^) you can leave all the seeds in but if you like it somewhat less hot, you can take them out.
Be careful when chopping the Mme Jeanettes. I would advise you to wear gloves and to make sure that you don't touch your eyes. These chillies are extremely hot and it really hurts when you get the stuff in your eyes or nose.
Clean the garlic and chop that up too.
Step 3: Make It Boiling Hot
After you've chopped the chillies and the garlic, you can put them in a pan together with the water, the vinegar, the sugar, the allspice and the star anise. It is a good idea to break or cut the palm-sugar into smaller pieces. This will make it dissolve into the sauce faster.
Bring everything to a boil on a high heat and then shimmer it for about 5 minutes.
Step 4: Smooth Up Your Act
When the cooking is done, you can transfer your sauce into a blender. Purée it until it looks super smooth. If you don't have a blender you can use a hand blender. It might end up a bit less smooth but don't worry you will still get the nice silky texture.
When you have blended the sauce, it's a good idea to let it cool until it's hand warm (or cooler).
To get the silky finish, you should put the cooled sauce in a fine mesh strainer. Pass the sauce though it into a clean bowl with the help of a spoon. Any solids that remain in the stainer can de discarded.
Your sauce is ready now. If you keep it in the fridge, it will last for over a month.
Participated in the