Sriracha sauce has long been a staple on our table. However, a month or so ago my neighbor Jay turned me on to a tangier alternative. We went through a half gallon of the stuff last month! It is amazing.
INGREDIENTS:
- 3 dried ancho chiles
- 3 sliced red Fresno chiles, cut ¼ inch thick
- 1 red bell pepper, cut ¼ inch thick
- 5 tablespoons garlic, roughly chopped
- 1 cup diced shallots
- 3 cups cider vinegar
- 5 tablespoons salt
INSTRUCTIONS:
- Heat oven to 350. Roast ancho chiles for two minutes. Seed and de- stem.
- Combine all ingredients in bowl and let sit for an hour.
- Transfer mixture to a blender and puree until smooth. Put back in bowl and cover with clean towel, and let sit for 3-5 days. Transfer to airtight container and keep chilled.
- Makes one quart.