For children who grew up in normal families, their favorite condiment on the dinner table was ketchup or mustard. For us Li kids, it was hot sauce. And not just one type of hot sauce, we had at least 4 different bottles on the table, ready to dress up the dish it best paired with.
Hot Sauce 101:
Sriracha: tastes great on just about anything. We used it as a dipping sauce for dumplings, “cherng fun” (chinese rice paper rolls), and in stir fried noodles.
‘Lee Kum Kee’ Chili Oil: Used in soup noodles & braised beef dishes (see my brother’s blog for his recipe!)
Tobasco: Went on basically every American dish. Not kidding.
Homemade hot sauce: Not really sure about this one, Daddy Li apparently made it so spicy that he wouldn’t let me taste it. Bummer.
Other honorable mentions: Chili garlic sauce, Korean Gochujang.
So as you can see, hot sauce is a pretty big deal in my house. I decided to see if I could whip up my own batch of the stuff using Serrano Peppers and a few Thai Chili Peppers. Don’t be fooled by the green color; the end flavors are anything but mild.
1 lb Serrano peppers (use red if you can find them, already green works too)
4-5 Thai chili peppers
2-3 cloves garlic
1/2 cup rice vinegar
1-2 Tablespoons sugar
1 Tablespoon salt
1/4th cup water (or more as needed)
1. chop the stems off the peppers, leaving the crowns. Roughly chop up peppers, discarding seeds if you don’t want the sauce to be as spicy
2. In a saucepan, add peppers, garlic, vinegar, sugar, salt and water. Bring to a boil, then simmer for 10 minutes.
3. Take off heat, and let cool.
4. Transfer to a food processor, and process until desired texture.
*Important: keep tasting as you go, if you feel it is too spicy, add more sugar or water, although this may change the consistency.