What is sriracha, pronounced seer-RAH-shah? Well, it is a hot chilli sauce named after a town in Thailand from which it originated. It is also known as rooster sauce because the California-made Huy Fong brand features a rooster on the bottle.The general recipe for sriracha includes ground chiles, vinegar, garlic, sugar, and salt,
Sriracha is one of the many basic ingredients I use regularly. Once you try homemade sriracha, you will never go back to store-bought products that often contain sugar or preservatives. What I love about making my own sriracha is that I can adjust the heat to my taste using different chilies.
1 Ibs Red jalapeno peppers(Fresno chilies)
1/4 Ibs Red habaneros
8 Cloves garlic
8 Oz. Water (Bottled)
1 Tbsp. Salt
2 Tbsp. Sugar
4 Oz. Rice wine vinegar
1. Remove the stems from the peppers and discard! Be sure to wear gloves while handling the peppers.
2. Chop all the peppers into small pieces. They do not have to be uniform.
3. Using a blender, add the peppers, water, garlic, sugar and salt.
4. Puree thoroughly.
5. Transfer the puree into a 32 Oz. mason jar that has been sterilized.
6. Cover lightly with a top or use an air lock. If using a top be sure to burp the jar once a day.
7. Place the jar in a dark cool environment and ferment for 5 days.
8. After 5 days give the mash a final blend and transfer to a sauce pan.
9. Add the vinegar and simmer for 25 minutes until slightly thick.
10. Chill completely and enjoy with your favorite foods!