Sriracha Caramel Sauce Food

EASY CARAMEL SAUCE

Easy Caramel Sauce image

For an easy go-to caramel sauce, try Ree Drummond's recipe, perfect over ice cream or pie, from The Pioneer Woman on Food Network.

Provided by Ree Drummond : Food Network

Categories dessert

Time 30m

Yield 1 1/2 cups

Number Of Ingredients 5

Ingredients

1 packed cup brown sugar
1/2 cup half-and-half
4 tablespoons butter
Pinch salt
1 tablespoon vanilla extract

Steps:

Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

EASY HOMEMADE SRIRACHA SAUCE

Easy Homemade Sriracha Sauce image

Rooster Sauce! It's not your typical vinegar based cayenne sauce because it's thicker, sweeter and way more versatile. It's great on everything and it brings the perfect blend of thai chile heat, garlic, and a subtle sweetness that makes every drop of sweat worth it. Try it in soups, eggs, pizza, noodles, tacos, steak, chicken.... you get it. There are entire cookbooks dedicated to incorporating Sriracha sauce in to every recipe! The ingredients are simple enough and the process only takes a few minutes. The only special tools you need are a food processor and some clean hot sauce bottles or jars. I use a mini chopper that works well and I've used a blender which gets the job done too.

Provided by Peppermeister1

Categories Sauces

Time 15m

Yield 1 1/2 cups, 30 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups chopped Thai peppers (I use 20 mature Kung Pao chiles, use whatever you have access to)
1 tablespoon fresh lime juice
3 garlic cloves
2 tablespoons brown sugar (or palm sugar, if youÃ¢ ve got it, for a more authentic touch)
2 teaspoons salt
1/4 cup white vinegar

Steps:

Rough chop the chiles (seeds in) and garlic and add all ingredients to food processor and chop away until you get a smooth sauce.
You can add filtered water to the mixture to get your desired consistency. Pour mixture right into jars and leave in fridge. It will get better every day until it's gone.
If you have a strainer and don't like texture to your sauce, feel free to get fancy and use it. The sauce will keep in your fridge for a month (but you'll finish it before then).

Nutrition Facts : Calories 4.5, Sodium 155.4, Carbohydrate 1.1, Sugar 0.9

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