Claire's Sriracha Sauce

So first off, we're going to make

Triracha sauce. You like hot stuff, Dan? I'm going to get a clean finger

Yeah, but you're going to put it in Dan's mouth. Listen, Dan and I have been working together for 12 years

You want some? Give him some. All right, tell me what you say

Don't lie. What's the verdict? It's very good. It's really super good

Y'all, this is one of my favorite series on the network now

It's Passport Recipes. You see, our friend Claire here is a Thai expert

She actually went to Thailand, lived for a year, and worked for free, didn't you

Yeah. Just because she had such a great love and passion for Thai cooking

So Claire has been sweet enough to come in from New York City and teach us some Thai sauces

And are these sauces that we can kind of universally use them like

Yeah, this is Triracha sauce. This is the rooster. Yeah, you've probably heard of this one before

You could use either red jalapenos or red Fresnos. They're spicy, but they're not like..

What's the difference between a red jalapeno and a green? A red is more mature

Which means it's hotter? It has a bit more heat to it. Okay. I did not know that. Did y'all

It's not like... A red jalapeno versus a green, I didn't know that

Yeah. So first off, you definitely want gloves. Be safe when you deal with chilies

Yes. Michael would not appreciate it. I have to remember the day that Jamie wouldn listen to me We were doing jalapeno dishes I said son please put on your gloves He wouldn listen to his mama Never listen to my mama do I No Touched his eyeball afterward No

he touched the restroom. Even worse. It was hot. And he asked, he came back in the kitchen

with tears in his eyes asking for a glass of milk. Not to drink. Not to drink. That's

not true. It is true. Every word of it's true. So when you actually, when you work with chilies

you want to take out the seeds and even this white membrane. The vein? Yeah, because that has a lot

of the heat in it. I've heard that the vein has a lot of heat. Yeah, if you're making it for Michael

and he likes really spicy, you could leave all the seeds in, you could leave the membranes in

Oh, that would serve him so right. Yeah. Teach him a lesson for saying he likes spicy. But he likes

it so hot that he has to keep a rag by his plate to mop

his forehead. I like that, too. Now, to me, that's torture. I don't want something

in there that hurts. Good kind of torture. All right. Let's get you to work so you actually

get that in there. Okay, let me get rid of these seeds. Wait, Jamie, I don't want you hurt

If I want to toss them in here. Yes, that's exactly what I'm going to do

And I'm going to try not to miss one player. Now, so can we get

these in our grocery store? This is one and a half pounds of Fresno, which you can find

in the supermarket. Fresno. Fresno, yeah. Okay. Then we're gonna do three tablespoons

of tomato paste. And this all goes into the blender. And then let's do about three tablespoons

of the honey. Let's just pour that in. That'll be faster. Let's do two tablespoons of fish sauce

Also, you can find that in the Asian aisle at, you know, most any supermarket

And then we're gonna add seven to eight cloves of garlic. You know that doesn smell really good by itself But it adds it true by itself it fishy but then when you add it into something it I love it I not It a round flavor And then we gonna do about a third of a cup apple cider vinegar

and then one and a half teaspoons of salt. And then we just blend that on high

Two-handed. I have missed what y'all are doing. We just blend until it's completely smooth

Okay. So this can take less puree. And that's just to get really smooth

That's a good blender, isn't it? Wow. Now, would you make this at home, Jamie

Yep. I'll run it. Does Brooke enjoy hot stuff? She doesn't. At all

Nah, but I put it on everything. All right, now we're going to cook that

So basically, we're just going to cook this. You see all that foam that's on top of the air that's been incorporated

Yes. We're gonna cook that for about 10 minutes until it thickens and it doesn't taste raw anymore

So you get rid of the raw garlic, the raw chili. Yeah. And if you want to taste it, it's hot, but it's not overwhelmingly hot

Tastes like it. Is that too much? No, it's not. It's not uncomfortable hot

Then I was gonna say, since maybe you don't like things so hot, and I also know you love mayonnaise

I wondered what the mayonnaise was. I've seen you add it to a few of your dishes

So this is a combination. Sleep with it under my pillow at night

I approve. Just in case I run up on something. Yeah, I need a little bit more

This is more Paula-friendly. Yeah, that is good. Sometimes my mom, instead of butter on grilled cheese

uses mayonnaise. It is. Yeah. So what I'm going to do is I'm going to take... It works the same because mayonnaise is all, y'all

Your sauce. Which is what butter is Sorry to completely derail what y are doing All right now tell me Claire everything that you would serve this with Um this could go with so many things I love to do it with a chicken salad

That's very good. Do you want more heat? How's the spice for you

No, it's hot, but it's actually a tolerable hot. Right, the mayo makes it easier. Right

You know, I do love a chicken wing. Who doesn't? Oops, I was about to dip it in my water

Oh, and see, I'm a heavy sauce eater, and I would have to learn not to do this much

But the heat, you know, it raises your metabolism, so actually it's totally fine to eat that much

I've heard, y'all, that heat raises your metabolism. It's true. Your metabolism controls your weight

So this is basically free calories, then, since there's heat in it. Mm-hmm, so..

Jamie, how's that coming out back in your sandwich? That is very good on that chicken

What I did, Mom, is I took the sriracha mayonnaise, I put it on the bread, now I'm doing a grilled cheese and tomato sandwich

with sriracha instead of butter. That's an excellent idea. I approve. Did you put the sriracha on the outside of the bread, Jamie

How about on the inside? Nope, just on the outside. You know what you could do? You could add some of this fried chicken

toss it in some sriracha, put it in this grilled cheese sandwich. I don't like a panini, that would be awesome. Amazing

I kind of like the way Jamie put it on the outside, so it toasted red

I wouldn't have thought of that. I like it. Mmm. Dramy

You know how to work this riracha. Now, you ain't only just putty, you smart