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Homemade sriracha is super easy and this version provides a sweet Asian BBQ twist on what is still a very spicy condiment.

INGREDIENTS

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7 Spice Kung Pao Chicken

Red Pad Thai

Place whole chiles in a large bowl and cover with boiling water. Place a heavy plate or bowl on top to keep chiles submerged in water. Steep for at least 30 min. then remove from water and roughly chop, removing seeds if desired for less heat. Place chopped chiles in a sterilized quart-sized glass jar along with the habanero (to taste), Asian Delight, and salt. Pour in vinegar to cover, seal jar and refrigerate for 2 weeks. Shake the jar lightly every few days. Insert an immersion blender into the jar (or use a countertop blender) and blend well. Pour the blended mixture through a fine mesh sieve set over a large bowl. Stir and press with a rubber spatula to strain as much liquid as possible from the solids; discard solids. Ladle into a sterilized 1-pint jar and seal tightly. Store in the refrigerator for up to 1 year.

Serve as a condiment with our Red Thai Pad Thai or Grilled Thai Beef Salad. Makes a great dipping sauce for potstickers, sushi, or grilled Asian fare. Use as a spicy base sauce for preparing pork shoulder, brisket, or short ribs in a slow cooker.

ITEMS IN THIS RECIPE

Chipotle (Morita) Chile

31

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Habanero Chile Powder

74

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Asian Delight BBQ Rub

97

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Fine Pink Himalayan Sea Salt

170

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