Not only is making your own hot sauce (also known as rooster sauce) at home possible, it's really fun and there's hardly any work involved. Serve it on just about anything.

Recipe Summary

prep:
30 mins
cook:
5 mins
additional:
3 days
total:
3 days
Servings:
24
Yield:
1 -1/2 cup
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

I used about 75% red jalapenos, also sold as “Fresno chilies,” and about 25% red serrano chilies, so this version is probably a bit spicier than the rooster sauce you're probably more familiar with.

Nutrition Facts

16 calories; protein 0.5g 1% DV; carbohydrates 3.6g 1% DV; fat 0.2g; cholesterolmg; sodium 241.8mg 10% DV. Full Nutrition

Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/26/2014
I used the honey like he mentioned, and a little more garlic than the recipe called for, both excellent choices. But... I also made a batch and used pineapple juice instead of vinegar... OMG! WHAT A GAME CHANGER! I've had people offer to pay the cost ANN pay for my time to make it for them! Read More
(116)

Most helpful critical review

Rating: 2 stars
02/01/2014
I made this sauce I didn't get a lot of bubbles after 5 days so I don't know if it's good seems to be to thin. Read More
(9)
50 Ratings
  • 5 star values: 43
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/25/2014
I used the honey like he mentioned, and a little more garlic than the recipe called for, both excellent choices. But... I also made a batch and used pineapple juice instead of vinegar... OMG! WHAT A GAME CHANGER! I've had people offer to pay the cost ANN pay for my time to make it for them! Read More
(116)
Rating: 5 stars
01/23/2016
For a Sriracha lover this is a fantastic recipe. The hardest part is find Fresno chilies. And please do not throw away the bits left after sieving. Spread on a cooking sheet and bake in a 200 degree oven for an hour or so until dry. Then run through a processor. That is the real gold! Read More
(50)
Rating: 5 stars
01/22/2014
I grow my own peppers and receive peppers from friends so I plan to make a lot. It is great!, Maybe I could sell some to Tania :-) Read More
(37)
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Rating: 5 stars
01/22/2014
This is almost the same process as Tabasco, the red peppers, salt and fermentation, straining and heating. Great combination! I have one suggestion, do not throw the mash away after straining, wrap it in a cheesecloth corner (make a pouch)and use it for seasoning ANYTHIN' you boil; shrimp, crabs, crawfish, potatoes, chicken, noodles.... one CAVEAT, cover the lid while boiling, if you don't you will basically OC everyone in the house. Enjoy! Read More
(29)
Rating: 5 stars
01/23/2014
This is really close to what I came up with. I might use slightly less vinegar and a add a bit of starter made with brewer's yeast to kick start fermentation. However either way I can't go back to the store bought Sriracha any more as the homemade really is that much better. I try to make bigger batches and then water bath it into smaller jars to give to friends. Also freezes well if you go for that 10-15lb batch. Read More
(27)
Rating: 5 stars
01/26/2014
I wonder how would it taste if you skipped the cooking step. It would be full of beneficial bacteria which is very healthy. Read More
(14)
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Rating: 5 stars
10/18/2014
fantastic! I didn't strain it as I like a few volcanic rocks in my lava. Read More
(10)
Rating: 2 stars
01/31/2014
I made this sauce I didn't get a lot of bubbles after 5 days so I don't know if it's good seems to be to thin. Read More
(9)
Rating: 5 stars
09/01/2016
I made this with ghost peppers and WOW!! Great flavor from the ferment, didn't cook mine to keep all the beneficial bacteria. Will be making another batch with pineapple juice as someone suggested. Read More
(8)