(Family Features) Sriracha, a Thai hot sauce made from fresh red chilies, has become a new obsession throughout the nation as Americans crave heat in a big way.
“Chilies are a really exciting spice. That delicious burning sensation in your mouth prompts warm, energetic, adventurous feelings and all sorts of positive emotions,” said Silvia King, a sensory scientist at McCormick. “That’s why chile fans love them so much, and why they’re always seeking out that next chile thrill.”
For those new to Sriracha and Sriracha lovers alike, a sweet and spicy homemade BBQ sauce is a great way to add exciting flavor to backyard barbecues. It’s the perfect complement to Memphis spice-rubbed and grilled pork ribs, providing a nice combination of heat and sweet. It’s also versatile enough to be used with other grilled meats like chicken wings, pulled pork and even as a hamburger condiment.
Have your own tips for bringing the heat in homemade sauces? Share with us at www.FlavorofTogether.com or on social channels using #FlavorStory. For every story shared, McCormick will donate $1 to United Way to help feed those in need as part of its 125th anniversary.
Visit McCormick.com for more homemade Sriracha BBQ sauce recipes, including Cajun-Style, Mango Ginger, Moroccan-Inspired, Mesquite and OLD BAY. Get more “grate” inspiration at grillingflavorforecast.com.
Homemade Sriracha BBQ Sauce
Ingredients
- 3/4 pound fresh Fresno chilies, stemmed and coarsely chopped, do not remove seeds
- 4 cloves fresh garlic
- 1 can (8 ounces) tomato sauce
- 1/2 cup water
- 1/4 cup firmly packed light brown sugar
- 1/4 cup molasses
- 1/4 cup white vinegar
- 1 teaspoon McCormick Smoked Paprika
- 1 teaspoon McCormick Gourmet Sicilian Sea Salt
Preparation
- Mix all ingredients in medium saucepan. Bring to a boil on high heat. Reduce heat to low; simmer 10 minutes, stirring occasionally. Remove from heat. Cool to room temperature.
- Spoon mixture into blender container; cover. Blend on medium speed 2 minutes or until smooth. May also use hand blender to puree in saucepan. Strain through sieve to remove seeds.
- Makes 1 1/4 cups sauce.
- Note: May also replace Fresno chilies with red jalapeno or serrano chilies.
Notes, Tips & Suggestions
-
For less heat in sauce, remove seeds from chilies before chopping.
-
Chilies contain capsaicin, which can burn your skin. After chopping chilies, wash hands and cutting board thoroughly with warm soapy water. Or, wear rubber gloves when handling chilies.