HOMEMADE SRIRACHA
Makes about 2 cups.
Note: From "The Sriracha Cookbook."
• 13/4 lb. red jalapeño peppers, stems removed and halved lengthwise
• 3 garlic cloves
• 2 tbsp. garlic powder, plus more as needed
• 2 tbsp. granulated sugar, plus more as needed
• 1 tbsp. kosher salt, plus more as needed
• 1 tbsp. light-brown sugar
• 1/2 c. distilled white vinegar, plus more as needed
• Water, as needed
Directions
In the bowl of a food processor, combine the peppers, garlic, garlic powder, granulated sugar, salt and brown sugar. Pulse until a coarse purée forms. Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily.
After 1 week, pour the chile mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. Let the mixture cool, then purée in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, adjust the consistency with a small amount of water.
Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness. Adjust the seasoning and consistency of the final sauce, adding vinegar, water, salt, granulated sugar, or garlic powder to suit your taste. Transfer to a glass jar, seal, and store in refrigerator for up to 6 months.
SRIRACHA SLAW
Serves 6 to 8.
For the dressing
• 1/3 c. chunky natural peanut butter
• 1/4 c. freshly squeezed lime juice
• 1/4 c. fresh pineapple juice or freshly squeezed orange juice
• 1/4 c. sriracha
• 2 garlic cloves, minced
• 2 tbsp. fish sauce
• 1 tbsp. ginger paste
• 2 tbsp. sugar
For the slaw
• 11/2 lb. napa cabbage, shredded
• 1/2 lb. red cabbage, shredded
• 2 carrots, peeled and julienned
• 2 red bell peppers, seeded and julienned
• 1 jalapeño, seeded and minced
• 6 green onions, white part only, thinly sliced on the diagonal
• 1/4 c. chopped fresh cilantro
• 1/4 c. chopped fresh mint
• Salt and freshly ground black pepper
• Coarsely chopped fresh Thai basil for garnish
• Lime slices, for garnish
Directions
To make dressing: In a medium bowl, combine peanut butter, lime juice, pineapple juice, sriracha, garlic, fish sauce, ginger paste and sugar. Cover and store in the refrigerator until ready to use.
To make slaw: In a large bowl, mix together the cabbages, carrots, bell peppers, jalapeño, green onions, cilantro and mint. Add the dressing and toss to mix. Season with salt and pepper to taste. Garnish with basil and lime. Serve immediately to retain crunch.
SRIRACHA CEVICHE
Serves 6 to 8.
• 11/2 lb. seafood, diced (such as shrimp, scallops, yellowtail, tilapia or kampachi)
• 1/2 c. freshly squeezed lime juice
• 1/4 c. freshly squeezed orange juice
• 2 to 3 medium tomatoes, diced
• 1 large red onion, diced
• 2 Persian cucumbers, diced
• 1 ear fresh sweet corn, kernels only
• 4 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 81/2 c. chopped fresh cilantro, plus more for garnish
• 2 tbsp. extra-virgin olive oil
• 1/2 c. sriracha
• 1 c. tomato juice or V8 vegetable juice
• Salt and freshly ground black pepper
• 1 avocado, sliced, for garnish
Directions
In a large bowl, combine the seafood with the lime and orange juices. Cover and let sit in the refrigerator, stirring occasionally, until the flesh becomes firm and opaque, about 3 hours.
Add the tomatoes, onion, cucumbers, corn, garlic, jalapeño, cilantro, oil, sriracha and tomato juice, stirring to combine. Cover and refrigerate for another 30 to 60 minutes to allow flavors to marry.
Season with salt and pepper to taste. Serve in chilled bowls or martini glasses, garnished with sliced avocado and cilantro.
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