Originally posted July 07, 2011

sriracha (rooster sauce)

sriracha (rooster sauce) by joanie

I don't know about you, but I sometimes like me a little sriracha. Put some in my chicken salad...Yum! Problem is, I never go through the thing before I have to throw it out... Making your own small batch solves that problem.

I changed up the original recipe by reducing the yield and opting not to strain the final product. I don't mind the lumpy bits.

Word of caution: you'll have chile fingers after handling those peppers. Take care not to rub your eyes or do anything weird.

Ingredients

  • 8 red fresno chiles
  • 3 cloves garlic
  • 2/3 cup distilled white vinegar
  • 1 tbsp sugar
  • 1 tsp kosher salt
about 1 cup

Directions

Remove the stem and seeds of the chiles. Then roughly dice them. Smash the garlic to release its flavor.

In a small saucepan, combine the chiles, garlic, vinegar, sugar, and salt. Bring to a boil. Then lower the heat to medium and simmer for 5 minutes. Remove from heat and let cool.

Transfer to a food processor and puree until smooth. Strain if you like it smooth.

Use right away or refrigerate.

30 minutes

Comments

Comment
Cancel

Adapted from

edamame2003 via food52
views saves adapts comments
4,233 3 0 2