© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
Pronounced: See-RAH-cha (the first "r" is not pronounced)
|Sri Racha is a seaside port and fishing town in Thailand, about 90 minutes south of Bangkok by car. It is the largest private port on the eastern coast of Thailand in Chonburi province. One of the main attractions in Sri Racha is Sri Racha Tiger Zoo, but most westerners recognize the name as the famous "Sriracha Chile Sauce".
Sriracha sauce is made from sun-ripened chiles blended into a smooth paste with garlic. By far, the most popular and widespread brand in the US is Huy Fong made in Rosemead, California. The extensive Chinese and Vietnamese writing on the bottle lead many people to assume Huy Fong Sriracha sauce is made in Asia, but it is made from sun-ripened southern California chiles.
In Thailand, I purchased a bottle of Three Mountains brand Sriracha. It is similar to the Huy Fong Sriracha, but typically I find Sriracha sauces from Thailand to be a little sweeter than the Huy Fong brand.
This is a recipe from the excellent cookbook for Thai foods, Thai Food by David Thompson. I highly recommend this book for anyone with an interest in cooking Thai food.
1 cup garlic cloves, peeled
pinch of salt
5 to 10 dried long red chiles, deseeded and soaked
2 tablespoons white sugar
1 cup water
Combine all the ingredients in a small saucepan and cover. Simmer until garlic and chiles are tender, replenishing with a little water, if necessary. Cool and puree.