Buffalo Sriracha

Although originally from Si Racha in Southern Thailand, the Sriracha most people know nowadays (the Flying Goose brand in a red bottle with a green twist cap) is actually designed and made in California. The recipe below takes this new found Americanism one step further by ‘Buffalo-ing’ it. Buffalo Sauce is a 1960s New York invention of combining butter with a classic American hot sauce to; develop its flavour, reduce the heat level, and enhance how it cooks when you use it as marinade. This recipe steal all of these advantages, fusing it with a Thai classic. You’ll love it.

Prep Time: 7 Days

Cook Time: N.A.

Difficulty: Easy

Serves: 1 small jar

Ingredients

  • Chillies - 250g

  • Light Brown Sugar - 2 tbsp

  • Caster Sugar - 1 tbsp

  • Garlic - 3 cloves

  • Rock / Sea Salt - 2 tsp

  • Rice Wine Vinegar (or white wine vinegar) - 50ml

  • Unsalted Butter - 100g

Method

Buffalo Sriracha One - It’s all in the Blend

Cut the stalks off the chillies (and remove the seeds if you want the sauce to be more mild).

Add the chillies, both types of sugar, garlic, and the salt to a blender.

Blend until you have a rough paste.

 

Buffalo Sriracha Two - A Long Wait

Transfer to a sanitised airtight jar / container.

Place in the fridge for 1 week to ferment (opening the lid each day to release the pressure).

This will mellow the heat and develop the flavour.

 

Buffalo Sriracha Three - The Buffalo

At the end of the week, put the paste back through a blender for 2-3 minutes to make a fine paste, then transfer the sauce to a pan and heat on low until it’s simmering. Very gentle simmer for 2-3 minutes - if you boil too hard it’ll release chili fumes into the house / make your eyes water quite a bit!

After it’s simmered, keeping the heat on low add the butter and vinegar, stirring until the butter’s melted through.

 

Buffalo Sriracha Four - Buffalo Sriracha

Transfer back to a sanitised airtight jar. Keep in the fridge.

And that’s it, hope you enjoy!