Make Ahead

Rainbow Sriracha & Chili Paste

March 24, 2011
Author Notes

Whether or not you would consider this Sriracha authentic and Thai remains to be sampled....and since I've never had store-bought Sriracha then you know, this is it for now.

I call in rainbow because of the multitude of coloured chilli peppers which I bought without a recipe in mind - they looked gorgeous. Further research and edamame's winning recipe led me to this....a tale of two sauces in which nothing goes to waste!

Because the different chilli peppers have slightly different flavour profiles, the resulting sauce has a unique flavour.

The leftover mush (once the sweet liquid fire of the pepper sauce is extracted) is fried in oil and makes a chunky, sweet, hot and flavourful paste. Perfect for tossing into some rice, spicing up pulled pork or topping eggs. —Kitchen Butterfly

  • Makes 1 portion each of sriracha and chilli paste
Ingredients
  • Rainbow Sriracha sauce
  • 1/2 pound/ 250g Holland/Fresno chiles, washed and stem snipped but leaving crown behind - different colours
  • 4 garlic cloves
  • 1 teaspoon kosher salt
  • 1 cup distilled white vinegar
  • 2 tablespoons palm sugar, or more to taste
  • 2 teaspoons – tablespoons of Thai fish sauce
  • Chilli paste
  • 1/4 cup vegetable oil
  • 1 portion leftover chilli mush
  • Fish sauce, to taste
  • Palm sugar, to taste
In This Recipe
Directions
  1. Rainbow Sriracha sauce
  2. Cut up the chiles with kitchen scissors, roughly snipping. Place all the ingredients in a jar and let sit overnight, covered.
  3. Place the mixture in a small saucepan and bring to the boil over high heat, then lower the heat and simmer for 5 minutes, or longer if you’d like a thicker sauce. Remove from heat and set aside to cool to room temperature. Transfer to a blender and puree for about 5 minutes, until a smooth, orange-red mixture forms.
  4. Pass the mixture through a strainer, pressing out as much liquid as possible. Reserve the leftover chilli mush. Let the liquid stand for a few hours before using to allow the flavors develop and bloom. Then taste it and adjust with salt, sugar, fish sauce or vinegar. Bottle/put the liquid in a jar and use within a month.
  1. Chilli paste
  2. Heat the oil in a small pan and when warm, add the chilli mush. Season to taste with the fish sauce and sugar and stir on medium heat till the sauce is 'fried' and oily.
  3. Remove from heat, let cool and then store in a jar and refrigerate. Use within a month.

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For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen! Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety. Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!