Everybody knows Sriracha, aka the Rooster Sauce, which comes in the clear plastic bottle with a bright green cap. True Sriracha fans might want to take the next step and try making it at home with this quick recipe. Feel free to adjust the garlic or sugar to your liking.
Makes: 1½ cupsHands-on: 10 minutesTotal: 25 minutesDifficulty: Easy
Makes: 1½ cups
- ¾ lb. fresh red chilies such as Fresno, Holland, or cayenne, seeded and roughly chopped
- 4 cloves of garlic, peeled and roughly chopped
- 1¼ tsp. kosher salt
- 2 Tbsp. palm sugar (available at Asian markets), or 2 Tbsp. light brown sugar
- ¼ cup white vinegar
- ½ cup water
- Put the chilies, garlic, salt, sugar, vinegar, and water in small saucepan. Bring to a boil, then lower heat and let simmer for 5 minutes. Remove from heat and let cool to room temperature.
- Purée the mixture in a blender for about 5 minutes, adding water if necessary, until the sauce is smooth.
- Strain the sauce into a clean bowl. Taste and adjust seasoning.
- Transfer sauce to a jar and let sit for a few hours so the flavors can come together. Store in the refrigerator, where it will keep for about 1 month.