Mexican Sriracha from Amá: A Modern Tex-Mex Kitchen (page 29) by Josef Centeno and Betty Hallock

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Accompaniments: Broccolini torrada with aged cheddar and lime

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Notes about this recipe

  • lholtzman on August 02, 2024

    This sriracha is a bit too spicy for my taste. It’s good, but crazy hot (this is mentioned in the head note). I made 1/2 the recipe and am glad I did sense a little goes a long way and I’m not sure I’ll use it all within two weeks.

  • Running_with_Wools on May 25, 2021

    I made a batch of this as I was making the shrimp tostadas. I was grateful to have a big bag of the peppers in my pantry. It came out super spicy, and delicious. We used it several times in marinades, and on its own.

  • southerncooker on September 17, 2020

    Wow this stuff is powerful. Had my nose running and my eyes watering. I did a little taste before popping in fridge to use in some recipes. It's mighty HOT. My son should love it.

  • bernalgirl on September 01, 2020

    Needs a bit of acidity, combined with a homemade vinegar-carrot hot sauce

  • SheilaS on August 08, 2020

    This stuff is so good. I've been putting it on everything! After putting it through a strainer, mine was like a thick ketchup so I ended up thinning it down. I also added a spoonful of honey to balance the flavors.

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