Sriracha style Thai Sauce

[J762]

So, I had a good sized harvest of Thai Dragon, and Thai sun chili's, so I made up some Sriracha sauce THAI -MATER GOO!!! with them.

Here are all of the fresh Ingredients.

1 Medium Shallot
1 medium-small red onion
3 Tomatos from the garden
and a big head of Elephant Garlic.
and the Thai's. There are roughly 215 Thai Suns, and 20 or so Dragons

In a Sauce pan, heated 2tbs Ghee
Add a pinch of Hing/asafoetida powder
Add Garlic and Onion/Shallot and saute till the onion starts to brown

Then I added The Thai's after Chopping them up

I stirred that around for about 5 min or so over med heat, then added The Maters,2Tbs Fish sauce, 4Tbs rice vinager, 16oz Mater Sauce, 3Tbs Sugar and a little Lemon juice.
Then let that simmer for a bit. I also added a handful of Huckle Berries for the heck of it since I had nothing better to do with them and wanted to see how it played with the sauce.
I forgot to take a pic of that.
After letting that simmer for a while, I dumped it into the Blender of doom.

That blender is crazy. It will powder an Iphone should you Choose to do so with it. once blended, there are no seeds left. It gets everything and makes a very smooth sauce.

Then I put it back on the stove to reduce it down, and then into canning jars and into the fridge. All of this will be gone by next Sunday, I put it on everything.
It made 2 pint jars worth. In the background is a batch of TB's Pina-Hab Sauce made with smoked Habs that I did at the same time. My House smells so good right now.

 

[texas blues]

I bow down and worship you sir for I am not worthy. The sauce looks awesome!! i give it the hot blue and righteous rating!! Do your 'thang!

 

[Grimus]

Sounds really tasty

 

[charlesNYC]

Looks amazingly yummy.

I don't mean to rain on your parade, but if you're talking about the sriracha sauce that comes in a plastic bottle with a rooster on the label; It's made from red jalapeños (yeah, crazy I know) in California, and they are allowed to ferment before anything else is done.

Still, that looks really good.

 

[POTAWIE]

Looking good
I find fresh srirachi sauce can be great but usually much sweeter and less tangy than than the fermented type

 

[Geosojda]

that sounds really good....hope i get enough yield from my thai to try this out!

 

[J762]

Looks amazingly yummy.

I don't mean to rain on your parade, but if you're talking about the sriracha sauce that comes in a plastic bottle with a rooster on the label; It's made from red jalapeños (yeah, crazy I know) in California, and they are allowed to ferment before anything else is done.

Still, that looks really good.

Oh, I know it's Red Japs. Most people just now this kind of sauce as a Sriracha style, so I went with it. The kind my buddy brings me back from Thailand is real close to what I did, except not quit as tomato tasting. I Usually don't put fresh maters in, but had tons of extras from the garden.


It came out pretty good, and will probably be better over the next 3 days or so. It is definitely hotter feeling than the Hab Sauce. The Hab Sauce is hot, and gives that stinging Hab type burn to my lips and one spot on my tongue, but the Thai sauce is more of a deeper all over burn that just hits you suddenly and then sticks around for a bit.
I have friends that aren't supposed to eat spicy foods due to stomach issues... They left here in pain last night

TB, Thanks. The first sauce I ever made was yours Pina-Hab Sauce and it is still hands down a favorite in my house. I have to make a batch almost every week and go through 2 quart jars in about a week. Week and a half tops is how long they make it.

Potawie, that's what I have found as well and this is definitely sweeter especially with my Garden Maters which are really sweet. I added more rice Vinegar than I usually do to try and up the tang to it. It worked a little bit. I think I am actually going to Ferment some Thai's and Red Japs next time when i have a larger harvest of both. I also really want to make a smoked Thai based sauce to try.


It's freakin crazy how smooth this Blender gets things. All of those seeds? Gone. It is a completely smooth paste with the consistency of really thick Catsup.



The secret ingredient for any cooking for me though is the Hing/Asafoetida. I can't live without it now. Just a pinch and most of the time you don't even need to add onion or Garlic. Every one perks their heads up when that hits the pan and the aroma wafts around.

 

[The Hot Pepper]

Looks amazingly yummy.

I don't mean to rain on your parade, but if you're talking about the sriracha sauce that comes in a plastic bottle with a rooster on the label; It's made from red jalapeños (yeah, crazy I know) in California, and they are allowed to ferment before anything else is done.

Still, that looks really good.

That's a copy of Thai sriracha made in California. But... this one doesn't look like sriracha to me, more like salsa

 

[J762]

Here is a shot of the final product to show the consistency of it.
Trust me the blender killed any salsa look or consistency.

Next time I am going to drop one can of the Mater sauce and use 1 more tomato. There is just a bit to much mater sauce flavor to it for me.
I think I am also going to fire roast the tomato's next time, as well as smoking the Thai's to give it all a little more depth. I'm also going to drop down the sugar and add a little more lemon or lime juice and a little more vinegar.
The Dragons are not hot at all and were some hybrid I found at Lowe's that looked like it had potential. It grew really fast and is covered with peppers, but I don't think I'll be growing them again next year. They are just that acidic Thai taste with some warm thrown on top. The Suns have a good burn to them though. So far I've pulled over 300 of the little things off of my one plant. It's the only chili I have that produces almost all year long even with the heat down here. No pod drop problems. Just wish they were bigger and hotter. Only time it is not producing is over the winter.

 

[The Hot Pepper]

Still, does not look like sriracha.

Thai chilies, sugar, vinegar, garlic, salt.

Basic but good. No maters, onions, or ghee.

As long as it tastes good though

 

[J762]

My bad. I shall have to change the name then... Thai-Mater Goo!!!


There, all better.