Fresh Sriracha (aka Homemade Rooster)
edamame2003
Photo by Food52
- Serves
- 1 1/2 cups
The Thai sauce sriracha, affectionately dubbed "rooster," is so popular that The New York Times has written about it and the rooster has a Facebook page with over 220,000 fans. Don’t get me wrong—I love my rooster sauce and for the cost, why make it from scratch? I guess I’m just into testing out flavors and how they blend together; just curious, with some late summer time on my hands and gorgeous peppers available in my garden and at the farmers market. - edamame2003
Ingredients
- 1/2 pound red Fresno chiles, coarsely chopped
- 4 garlic cloves
- 1 teaspoon kosher salt
- 1 cup distilled white vinegar
- 2 tablespoon palm sugar
Featured Video
Fresh Sriracha (aka Homemade Rooster)
Warning: Once you make edamame2003's version, you may never be able to go back to commercial Sriracha again. The vibrant color and piquancy of the fresh Fresno peppers, combined with plenty of garlic and a boost of vinegar, make for a zippy, versatile condiment that would be great with anything from banh mi to scrambled eggs. We'd never used palm sugar before and were intrigued by its gentle sweetness, which helps to round out the heat of the sriracha. - A&M
Directions
- Step 1
Place all the ingredients—except the sugar—in a jar and let sit overnight to mellow the heat of the peppers. (I guess one could consider this a brine.)
- Step 2
Place the mixture and sugar in small saucepan. Bring to a boil over high heat, then lower the heat and simmer for 5 minutes. Remove from heat and set aside to cool to room temperature.
- Step 3
Transfer the cooled mixture to a blender and puree for about 5 minutes, until a smooth, orange-red sauce forms. Run through a strainer and smush out as much juice as possible. Store in the refrigerator.
- Step 4
I've also adapted a spicy sriracha spread recipe combining a ½ cup Vegenaise (or regular mayo, if you prefer), ⅛ cup of this fresh sriracha, and 1 tablespoon sweetened condensed milk. Delicious for anything you'd use mayo on, but with a kick.