What is Salsa sriracha and what are its origins?
Salsa sriracha is Quick & Easy recipe from Special food.
Salsa sriracha is a sauce of Thai origin (from the toponym “Si Raca”, the city in which it was invented). It is spicy, tending to acid and with a particular and strong taste. It is mainly used to accompany fish second courses and various fries, although throughout Asia it is credited as an accompaniment to a large number of local recipes, including those based on eggs and rice. The Salsa sriracha, in fact, is consumed throughout Eastern Asia and throughout Southeast Asia. It arrived in Europe a few years ago as an ethnic product but is spreading with some speed.
As for its preparation, it is very long and can take more than two weeks. However, it is not very complicated. It is divided into three distinct phases: the blending of food, to create a kind of “raw sauce”, fermentation in sealed glass jars protected from sunlight, and cooking. The result is a sauce with a very pungent but tasty flavour and a consistency similar to that of the syrup. The flavour can also be more or less acidic, depending on the fermentation period. If it is very fermented it will be more acidic, if instead it is slightly fermented it will be more delicate.
The benefits of chilli pepper and its properties
The main ingredient of Salsa sriracha is red chilli pepper. You can choose the variety you want, the choice is subjective and depends on the degree of spiciness you want for this precious sauce. Regardless of the variety, all red chillies are characterized by some elements.
For example, they abound in vitamin C, which as everyone knows, strengthen the immune system. Same goes for vitamin E, reported for its ability to relieve the symptoms of chronic respiratory diseases. Finally, all chillies contain capsaicin, the substance responsible for spiciness. Well, it boasts a useful salutary effect, that is, it promotes digestion.
Which sugar to use for Salsa sriracha?
Another key ingredient in Salsa sriracha is sugar. Its purpose is to impart greater flavour to the sauce but also to balance the acidity a little, which would otherwise be too pronounced, even in the case of minimal fermentation (less than two weeks).
At this point, the question arises: which sugar to use? Again, the margin of discretion is wide. However, I advise you to use both granulated sugar, or coarse white sugar, and cane sugar. The first sweetens without affecting too much on the taste, the second is responsible for a warm hint of caramel (due to molasses) which still represents an added value for the Salsa sriracha. All without coming into conflict with the other ingredients, covering them or compromising the final yield.
Here is the recipe for Salsa sriracha:
Ingredients for 2 jars:
1/2 kg of red chillies;
1/2 lt. of natural water;
1 teaspoon of sea salt;
2 minced garlic cloves;
1 tablespoon of brown sugar;
1 teaspoon of granulated sugar;
100 ml. of white wine vinegar.
To prepare the Salsa sriracha, start by peeling the garlic cloves. Then carefully wash the red chillies and cut them into small pieces. In the glass of the mixer put the pieces of chillies, half a litre of water, garlic, sugar and sea salt. Blend everything in order to obtain a slightly thick mixture. The sauce thus obtained must be poured into hermetically sealed glass jars and kept in a dry place for at least two weeks. It must also be a place not exposed to sunlight. The two weeks are necessary because the cream must ferment, indeed it must develop a “lactic fermentation” to be precise.
This fermentation acidifies the Salsa sriracha through the production of lactic acid. The procedure, I assure you, affects the best from the point of view of taste. Occasionally, you can choose to lengthen the fermentation time, in this way, however, the sauce will become more acidic. So if you prefer it like this, let it brew for three weeks or more. If, on the other hand, the desired product is less acidic, smoother and more liquid, you could even reduce the time from two weeks to ten days. After fermentation, however, you will have to subject the sauce to a final phase, i.e. you will have to filter it through a colander. In this way, you will eliminate the seeds and any solid residues. The sifted sauce is then poured into a saucepan.
At this point add 100 millilitres of white wine vinegar and cook over a moderate flame until you obtain a kind of syrup. There is no predefined cooking time because it depends on how much you let the sauce ferment. Adjust this way, when the sauce has acquired the consistency of the syrup, turn off the heat. With the average fermentation, that of two weeks, however, three or four minutes are enough. After cooking and reducing to syrup, Salsa sriracha is finally ready.
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