Green Sriracha Recipe + Musashi Foods Midori Sriracha
Happy St. Patrick’s Day! Did you know that green Sriracha exists?! Not only is green Sriracha sauce available for purchase in bottles, my friend—Chef Kajsa Alger—was kind enough to send me the green Sriracha recipe she uses at her Hollywood restaurant, Mud Hen Tavern!
First up: let’s talk about the Midori Sriracha sauce from Musashi Foods! Midori (みどり) is a Japanese word meaning “green”, and this green Sriracha is quite different than the red rooster sauce we know and love. Made with green serrano chiles, garlic, rice vinegar, brown sugar, and salt, Musashi’s green Sriracha has a very bright, almost grassy flavor to it from the young peppers, and as their label says, “it captures the essence of Sriracha with a Japanese twist.”
You can purchase Midori green Sriracha via Amazon or from Musashi Foods directly.
======
Second up is discussing this green Sriracha spin from Mud Hen Tavern. It’s one of my absolute favorite places to eat in Los Angeles, and one of my favorite dishes there is called Angry Eggs, which consists of deviled eggs with green Sriracha, red Sriracha, and a spicy Indian reshampatti chile powder. Thank to chefs Kajsa Alger and Susan Feniger, who were kind enough to share their green Sriracha recipe with us… just don’t expect it to taste anything like the Musashi Foods Midori Sriracha or the Huy Fong Foods red original! The addition of dried coconut, roasted chiles, and fresh herbs makes this a Sriracha tasting experience unto itself!
Green Sriracha recipe from Mud Hen Tavern
Reprinted from Susan Feniger’s Street Food: Irresistibly Crispy, Creamy, Crunchy, Spicy, Sticky, Sweet Recipes with permission.
Makes 4 cups“A mildly spicy, almost fruity, herbal fresh condiment, it is fantastic on a piece of grilled fish, on roasted chicken, and on sautéed mushrooms. It’s also great as a garnish for a rich soup, on top of mashed avocados with feta cheese, or as a dip for crudités. This Sriracha sauce is different from the typical red sauce you see in squeeze bottles in every Asian restaurant. I still use chiles, but I use poblanos, which give the sauce a rich, gentle heat.” —chef Susan Feniger
- 3 poblano peppers, roasted, peeled, seeded, and roughly chopped
- 2 serrano chiles, stems removed, sliced (optional)
- 3 cloves garlic, sliced
- 1 cup shredded, dried, unsweetened coconut
- 1 (3-inch) piece young ginger, peeled and roughly chopped
- 1 (½-inch) piece fresh turmeric, peeled and thinly sliced
- 1 bunch fresh cilantro, leaves and stems roughly chopped (about ½ cup)
- Leaves from 1 bunch fresh Thai basil, or regular basil (about 2 cups)
- Leaves from 1 bunch fresh mint (about 1 cup)
- 1 bunch fresh chives, roughly chopped (about 1 1⁄2 cups)
- 4 kaffir lime leaves, roughly chopped
- 1⁄2 teaspoon finely minced lemongrass, inner stalks only
- 1 cup canola oil
- 1⁄2 cup cold water
- juice of 3 to 4 limes (about ½ cup)
- 2 1⁄2 teaspoons kosher salt
Put roughly a third of the roasted poblano chiles, serrano chiles, garlic, coconut, ginger, turmeric, cilantro, Thai basil, mint, chives, lime leaves, and lemongrass in a blender. Add all of the oil, water, lime juice, and salt. Puree until smooth. (You may need to pulse the blender in the initial stages of blending so that the ingredients don’t catch in the blender.)
Depending on the size of your blender, you may be able to continue adding ingredients to the pureed sauce until all of the ingredients are used. If you need more space, pour half of the pureed sauce into a bowl and continue blending the remaining ingredients in batches, always using a little bit of the original sauce to start with.
When all of the ingredients are blended smoothly, pour the sauce into a medium bowl and stir well. This green Sriracha sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Related recipe:
Sriracha Deviled Eggs recipe from The Sriracha Cookbook (via Serious Eats)
