Prep 15 mins
Cook 0 mins
Rooster Sauce! It’s not your typical vinegar based cayenne sauce because it’s thicker, sweeter and way more versatile. It’s great on everything and it brings the perfect blend of thai chile heat, garlic, and a subtle sweetness that makes every drop of sweat worth it. Try it in soups, eggs, pizza, noodles, tacos, steak, chicken…. you get it. There are entire cookbooks dedicated to incorporating Sriracha sauce in to every recipe! The ingredients are simple enough and the process only takes a few minutes. The only special tools you need are a food processor and some clean hot sauce bottles or jars. I use a mini chopper that works well and I’ve used a blender which gets the job done too.
- 1 1⁄2 cups chopped Thai peppers (I use 20 mature Kung Pao chiles, use whatever you have access to)
- 1 tablespoon fresh lime juice
- 3 garlic cloves
- 2 tablespoons brown sugar (or palm sugar, if youÃ¢ ve got it, for a more authentic touch)
- 2 teaspoons salt
- 1⁄4 cup white vinegar
- Rough chop the chiles (seeds in) and garlic and add all ingredients to food processor and chop away until you get a smooth sauce.
- You can add filtered water to the mixture to get your desired consistency. Pour mixture right into jars and leave in fridge. It will get better every day until it’s gone.
- If you have a strainer and don’t like texture to your sauce, feel free to get fancy and use it. The sauce will keep in your fridge for a month (but you'll finish it before then).
You shri, I shri, we all shri for Sriracha! I self medicated with homemade Sriracha tonight.