Why in heavens would you make your own Sriracha, when the bottled version is cheap, readily available, and already pretty perfect? It’s actually quicker and less expensive to buy, than it is to make. Because you can, that’s why. Plus, when you make this Thai hot sauce yourself, you can adjust the heat and garlic to your liking. Just be sure to plan ahead; start-to-finish, the whole process takes about a week.
Homemade Sriracha (“Rooster Sauce”)
Makes about 2 cups
- 1 3/4 pounds red jalapeno peppers, stems removed and halved
- 3 cloves garlic
- 2 tablespoons garlic powder
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 1 tablespoon light brown sugar
- 1/2 cup distilled white vinegar
In food processor, combine peppers, garlic, garlic powder, granulated sugar, salt, and brown sugar. Pulse until a coarse puree forms. Transfer to a glass mason jar or other airtight glass container, seal, and store at room temperature for seven days, stirring each day.
After a week, pour the mixture into a saucepan over medium heat. Add vinegar and bring to a boil. Lower heat and simmer for five minutes. Transfer mixture back to food processor, and puree for 2-3 minutes, until smooth and uniform. Strain mixture through a fine mesh strainer, pushing on the solids to get every last ounce of sauce out. Serve with chicken, fish, or in soup.