Time P3DT35m Yield 24 Number Of Ingredients 7 Steps:
Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start. Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly. Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer. Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired. Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.
Time 2h25m Yield 16 to 24 servings Number Of Ingredients 18 Steps:
Pulse the garlic, onion, red pepper, cilantro, oregano, white vinegar, lime juice and red pepper flakes in a food processor (or can be made by hand in a mortar and pestle). Remove the mixture from the processor and pour it into a medium bowl. Whisk in the olive oil and adjust the seasoning with additional salt, pepper, vinegar and lime juice, to taste. Check the flavor by dipping a piece of bread into the sauce and tasting. Reserve half of the sauce for the marinade. Clean and devein prawns. Hold a prawn in the palm of your hand keeping the shrimp straight and slide in the skewer from head to tail. Use 1 prawn per skewer. Line 4 of the skewered prawns next to each other in a row. Draw an additional skewer perpendicular through the row, connecting the 4 skewered prawns together. Continue this step until all of the prawns have been skewered into groups of 4. Brush them with chimichurri and marinate for 2 hours. Preheat an outdoor grill or an indoor grill pan. Put the skewered shrimp on a grill and brush with more chimichurri. Flip the skewers and repeat. Cook until the prawns are opaque, about 5 minutes per side. Remove the skewers when the prawns are fully cooked. Mix all the ingredients for the sriracha cocktail sauce in a bowl. Pour some of the sauce into shot glasses. Top with a prawn and garnish with a chive.
Time 5m Yield 3/4 cup Number Of Ingredients 7 Steps:
Combine all ingredients in a small bowl. Either serve immediately or cover and refrigerate until ready to serve.
Time 11m Yield 6 serving(s) Number Of Ingredients 6 Steps:
In a medium bowl combine all ingredients.Season to taste and serve chilled.Store the cocktail sauce in a airtight container in the refrigerator for up to 2 weeks. It can also be frozen for later use.
More about “sriracha cocktail sauce recipes”
Time 10m Yield about 1 cup Number Of Ingredients 8 Steps:
In a medium bowl, whisk together the ketchup, chile sauce, the prepared horseradish, the fresh horseradish, lemon juice, onion, and Worcestershire. Season with salt and pepper. Refrigerate until will chilled. The cocktail sauce will keep up to 3 days, tightly covered, in the refrigerator. It may separate, so give it a quick stir again before serving.
