-
-
My review
How to Make Homemade Sriracha Sauce
Chef John
"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."
Added to shopping list.
Go to shopping list.
Ingredients
3 d 35 m servings 16 calsOriginal recipe yields 24 servings (1 -1/2 cup)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Footnotes
- 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
Per Serving: 16 calories; 0.2 g fat; 3.6 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 242 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2732 Ratings
-
-
-
-
-
Most helpful positive review
1/25/2014
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! WH...
Most helpful critical review
1/31/2014
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.
Most helpful
Most positive
Least positive
Newest
1/25/2014
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! WH...
1/22/2014
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 :-)
1/23/2014
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 ...
1/22/2014
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, w...
1/23/2016
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 d...
1/26/2014
I wonder how would it taste if you skipped the cooking step. It would be full of beneficial bacteria which is very healthy.
1/31/2014
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.
10/18/2014
fantastic! I didn't strain it as I like a few volcanic rocks in my lava.