Bang Bang Sauce from Scratch Recipe

Bang Bang Sauce From Scratch Recipe

Ingredients

Sriracha Sauce

Yield : 1 1/2 cup

• 1 pound red jalapeno peppers, stems cut off
• ½ pound red serrano peppers, stems cut off4 cloves garlic, peeled
• 3 tablespoons light brown sugar
• 1 tablespoon kosher saltcup water
• ½ cup distilled white vinegar

Sweet Chili Thai Sauce

Yield 3 cups

• 1 cup water
• 1 cup rice vinegar
• 1 cup sugar2 teaspoons fresh ginger root, minced
• 1 teaspoon garlic, minced
• 2 teaspoons hot chile pepper, minced
• 2 teaspoons ketchup
• 2 teaspoons cornstarch

Bang Bang Sauce

Servings : 10-12

• 1 cup mayonnaise
• 2 tablespoons Sweet Thai Chili Sauce
• 1 tablespoon Sriracha Sauce
• 1 teaspoon rice vinegar

Method

Sriracha Sauce

1. Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water
2. Blend until smooth, pulsing several times to start
3. Transfer puree into a large glass container such as a large jar or pitcher
4. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day
5. The mixture will begin to bubble and ferment
6. Scrape down the sides during each stirring
7. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly
8. Pour fermented mixture back into blender with vinegar; blend until smooth
9. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce
10. Discard remaining pulp, seeds, and skin left in strainer
11. Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes
12. Remove saucepan from heat and let sauce cool to room temperature
13. Transfer sauce to jars or bottles and refrigerate

Sweet Chili Thai Sauce

1. Pour water and vinegar into a saucepan and bring to a boil over high heat
2. Stir in sugar ginger garlic chile pepper and ketchup; simmer for 5 minutes Stir in cornstarch
3. Remove saucepan from stove to cool
4. Then transfer to a bowl cover and refrigerate until needed

Bang Bang Sauce

1. Combine mayonnaise, chili sauce, Sriracha, and rice vinegar in a bowl until smooth

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