Homemade Sriracha ~ Rooster Sauce

Filed under: Uncategorized | Tags: | April 13th, 2011


Sauces are the key giving your food that little bang that’ll propel things from boring to amazing in a flash. The key to not being bored while eating your good foods is to know different cooking techniques, and have an arsenal of high quality condiments on the fridge. We’re fortunate to have both, but we definitely lean heavily on the latter.

This one’s a fresh take on an old favorite, and it’s completely beginner-friendly. The taste is much fresher and slightly sweeter than the storebought sauce, and there aren’t any gnarly preservatives or colorings in this version. Egg’s will never be the same again (until you’ve got a batch of XO sauce around, another time……).

In a nuthshell;

1. Get a whole grippa burnin’ hot peppers.
2. Marinate the peppers
3. Blend into sauce.

Take the tops off the peppers and toss ‘em out……..Then coarse chop the peppers to to prep them for a brief stint in the marinade jar.

Then, pop ‘em in the jar with the vinegar and salt.

…….And let them sit overnight in the jar to disperse the flavors and cool down the red fresno’s.

-Put all the ingredients in a saucepan, bring to a boil, then let turn the heat down to a gentle simmer for five minutes.

-Pour that mixture in the blender and spin till it’s a nice puree~~~Five minutes or so

-Put the sauce in a chinois (or a fine metal strainer) to drip off the excess water……..and you’re done!


Ingredients (makes about 1.5 cups)

1/2 pound red fresno chiles, coarsely chopped
4 garlic cloves
1 teaspoon kosher salt
1 cup distilled white vinegar
2 tablespoons palm sugar

Recipe from Edamame2003


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