Thai sauce shirucha. Cooking yourself

What lies under the name "Sriracha" that is unusual for our ear? Unfortunately, many people did not even hear this. This sauce can not be called too popular. And in vain ...

Sharp sauce sharari came to us with Thai cuisine relatively recently, having managed, however, to conquer half the world by that time. Today it is served in oriental restaurants for meat, fish and seafood. And we'll take it and cook it ourselves. And the necessary ingredients will be found in every kitchen, although this hot sauce was born on the other side of the earth.

Success story multiplied by 2

Shirouch sauce appeared about 80 years ago in one small Thai village, called Si Racha. And cooked him secretly Thanom Chakkapak for his friends. They liked her new sauce so much that they persuaded her to cook it for sale. This idea inspired Thanom and two years later the new sauce beat all records of popularity in the country. In 1984, Thai Theparos bought from Madame Chakkapak the rights to this seasoning and began to produce it on an industrial scale. The technology, however, remained the same, and only natural products were used for cooking.

It is noteworthy that this story was repeated word-for-word on the other side of the Pacific Ocean. David Tran, a Chinese-Vietnamese emigrant, reproduced this sauce almost verbatim and began selling it in his tavern. People just fell in love with a new product! Soon it began to be produced serially in the States.

The basis of technology

The main ingredients are unchanged. The basis of the recipe is garlic, red hot pepper, salt, sugar, white vinegar. In the original, the process of natural fermentation lasts three months. But we are not going to wait that long? Therefore, we will speed up the process, trying to keep within 10 days.

So, the most important ingredient we need is chili. Professionals are advised to start with less acute varieties. For example, jalapeno or serrano. After, when you feel sharp, you can continue experiments, including with more burning varieties. We also need a capacious capacity in which the fermentation process will take place. Even an ordinary glass jar is suitable. In addition, you can not do without a blender - do not you want to crush the ingredients in the mortar?

Proportion of products

To prepare about half a liter of sauce, we need the following products:

• Hot pepper - 350 g;
• Garlic - 3 teeth;
• Sugar (brown) - 2 tbsp. L .;
• Salt - 0.5 tbsp. L .;
• Natural white vinegar - 65 ml.

Preparing sauce shraracha

The recipe implies fermentation, therefore, in order to prevent the pathogenic microflora from interfering with the process, carefully wash all the ingredients. After washing, remove the pepper's legs (leave seeds), peel the garlic, crush it with salt and sugar until pasty. We put the paste in a jar so that it does not fill more than half the volume. Throat cans can covered with gauze or cloth, so as not to block air access. Sauce shirucha during fermentation will increase significantly in volume.

The next day the mass in the bank will start to "play", you immediately notice the bubbles. During fermentation, the hot sauce should be stirred daily with a wooden spatula. The process will last about a week, and then very slow. This indicates that the time has come for the next stage.

Now we must completely block the fermentation, and in this we will help table white vinegar. Divide it into 3 parts and add one per day. You can add and immediately all the necessary volume of vinegar, but in this case, he will score the scents of pepper and garlic.

After adding the last portion of vinegar, wait another day and proceed to the final phase. Once again we interrupt the blender with a paste, and then we pass it through a fine sieve, helping with a silicone spatula.

It remains a little to boil the sauce in the pan - just 10 minutes. This will get rid of the remnants of vinegar notes and bring the consistency to perfection.

How chili sauce (shirucha) is used in cooking

The sour-sweet taste of the sauce perfectly matches with seafood and fried fish. Not bad it approaches and to meat, especially fried and baked on coals. Another shirucha can also be used as an ingredient for more complex sauces, gravy, mors.

And, of course, we can not fail to mention that this sauce is used for making alcoholic cocktails. He will give the drink unusual sharp notes. For example, they can replace Tabasco in the cocktail "Bloody Mary".