Just found this comment on the sriracha recipe page.
"posted bylawprof
I quadrupled the recipe, using fresh red Fresno pepper. I seeded the peppers and, because I couldn't find palm sugar, I substituted agave nectar in the same proportion. I used an immersion blender and skipped running it through a strainer. The sauce is magnificent! Wonderful flavor, tangy from the vinegar, sweet from the agave, deep flavor from the peppers and just the right amount of heat. I netted a little less than a quart. I'll give away alot, but I'm going to try freezing some. I'll let you know the result."
I'm soooo gonna try this version too. I like the notion of not straining the sauce.
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