A table condiment to similar in appearance to ketchup–but much more
pungent–sriracha sauce is named after a seaside town in Thailand.
Increasingly popular, this sauce is found on the tables of Thai and
Vietnamese restaurants all over North America. Fresh red chiles are the
key to the flavor of this recipe
Place the chiles and vinegar in a saucepan and heat to boiling.
Turn off the heat and add the sugar and salt and stir until dissolved. Place the saucepan contents in a food processor or blender and puree until a smooth thin-paste consistency.
Add additional rice vinegar if the mixture is too thick. Allow the mixture to steep for several hours, place in glass containers, and refrigerate. The consistency should be slightly thinner than ketchup.
Optional: Strain the sauce through sieve and discard the solids for a smooth, seedless consistency.
