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.


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


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



Adapted from

edamame2003 via food52
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