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Home Cooking

Sriracha Spread

meeds | Jun 25, 201512:06 PM     18

Hello. I am trying to find some techniques to turn the "Rooster" sriracha sauce into a thicker, paste-like consistency - without dramatically changing the flavor. I've tried cornstarch slurry, purried carrots, even a butter flour roux and still cant get the thick pasty consistency I'm looking for without changing the flavor a lot. I want to use the final product as a spread on bread etc. Any help you can offer is greatly appreciated !

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