Whether or not you would consider this Sriracha authentic and Thai remains to be sampled....and since I've never had store-bought Sriracha then you know, this is it for now. <br /> <br />I call in rainbow because of the multitude of coloured chilli peppers which I bought without a recipe in mind - they looked gorgeous. Further research and edamame's winning recipe led me to this....a tale of two sauces in which nothing goes to waste! <br /> <br />Because the different chilli peppers have slightly different flavour profiles, the resulting sauce has a unique flavour. <br /> <br />The leftover mush (once the sweet liquid fire of the pepper sauce is extracted) is fried in oil and makes a chunky, sweet, hot and flavourful paste. Perfect for tossing into some rice, spicing up pulled pork or topping eggs.
Oct. 1, 2021, 11:50 a.m.
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Give this cold-weather classic a makeover with pumpkin and sweet potatoes.
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