If you've never had Sriracha you simply must try it. It is an amazing chili garlic sauce. Almost as addictive as crack but you get to keep your teeth. Not too hot and not too sweet. I put it on almost everything.
I said almost. It doesn't go with toothpaste for some reason...
I use sriracha and soysauce is great tho, this goes excellent with my veggié recipe from the apknite site. It's just so great~
cW uses a mixture if Sriracha and yogurt as a dipping sauce for just about everything. It's delicious.
I made this tonight. Its awesome, even though my tiny grocery store only sells regular old green jalapenos. I'd like to try it with a mix of several peppers mixed together, say, serrano, jalopeno, red chilis, habanero. I think that would make it the best.
I think it was a bit sweeter than the store bought variety. The recipe calls for a cup of sugar. Next time, in addition to changing up the pepper content, I will probably use 1/2 cup sugar and 1/4 cup brown sugar (or possibly some combination of sugar and honey). I think cutting the sweetness and adding a little different type of sweetness might be good.
Update: I made a new batch today with the following. Instead of 1.5 lbs jalapenos, I used 1lb cherry hot peppers, 0.5 lb Thai red chilis and 2 habaneros. Also, no white sugar, and only 1/3 c brown sugar. Put 1/4 c salt, because I thought the first iteration was not salty enough. This batch is fucking amazing, and I think I like it more than store bought sriracha. Its maybe a touch salty. I think that I might have thought the first batch wasn't salty enough, because the overpowering sweetness killed everything else. Its mostly perfect, however, and I would highly recommend.
Three things: 1. I needed to cook it for a half hour or maybe a little more to get it reduced enough. 2. when you bring it to a boil, watch it like a hawk, then reduce to simmer right away. Otherwise, you'll have a giant pepper puree mess all over your stove. It boils over pretty easily. 3. I didn't take the seeds out, becuase i like a little more spice. Didn't ruin the texture at all.