Homemade Asian Hot Sauce with Thai Peppers
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.
Servings: 20 oz
Calories: 15kcal
Ingredients
- 16 oz Thai peppers, ~4 cups
- ¾ cup water
- 4 cloves garlic
- 4 tablespoons brown sugar
- 1 teaspoon hoisen
- 1 cup rice vinegar
- 1 cup white vinegar
Instructions
- Roast peppers in 450 degree 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.
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.
Nutrition
Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 6mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.2mg | Calcium: 5mg