chiles, curry, gardening, hot sauce, humor, peppers, recipes, rooster sauce, spicy, sriracha, thai
Oh, the beauty of the Rooster. Why even try your own version of this perfect condiment? You can get a pretty large bottle of Rooster Sauce for under three bucks at almost any major grocery store. Hell, Walmart carries it! It’s not your typical vinegar based cayenne sauce because it’s thicker and kicks way more ass. 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! I also suggest their chili garlic sauce which comes in a jar instead of a squeeze bottle. It is much thicker and much hotter, making it a great base for any quick stir fries.
But have you had FRESH Sriracha?
The ingredients are simple enough and the process only takes a few minutes (minus the 3 months it took to grow the peppers). 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.
The recipe below will yield about 1 1/2 cups of delicious hot sauce. This sauce will keep in your fridge for 3 weeks.
1 1/2 cup chopped Thai peppers (I use 20 mature Kung Pao chiles, use whatever you have access to)
1 Tablespoon fresh lime juice
3 cloves of garlic
2 Tablespoons brown sugar (or palm sugar, if you’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 (also, you will have less sauce and I will think you are less cool).
Check out the Oatmeal’s open letter to Sriracha Sauce.
For another recipe that goes great with Sriracha check out PEPPERMEISTER’s Thai Fire Curry.
Sriracha! That’s what it’s called. My trivia team lost a question because of this. All we could say was, “Rooster Sauce!”
I’m definitely trying this. Thanks for the recipe!
Sophia Morgan (griffinspen) said:
I bet that’s very hot sauce! I used to be unable to handle hot and spicy foods, but now that my taste buds have matured, I might have to add this to my list! Thanks for sharing. 🙂
Yes, it’s pretty hot but not as hot as it looks, the brown sugar and lime really take the edge off. I also suggest taking out the seeds for a much milder taste.
OH EM GEE I LOVE SRIRACHA!!!! Ok now that I got that out of my system I just love this stuff. I go through so much of it. Thanks for the recipe I will be going out to the store tomorrow just to get the ingredients. PS The Oatmeal is the shizzle! I need all of this stuff here http://shop.theoatmeal.com/collections/sriracha . Thanks again.
Oh and what was the beer for? consumption? ;]
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Ew, ROOSTER sauce?
Things like this make me proud to be a vegetarian.
Your alternative sauce sounds delicious!
Also, WOO you’re on the front page of wordpress WOOO
Mikalee Byerman said:
I HEART Rooster Sauce! Totally excited to try your version — if I can find all the ingredients, that is…
You can find Thai chile peppers at Asian grocery stores. Believe it or not the most popular Sriracha sauce is made with red ripe jalapenos (in California!).
Have you ever tried canning or freezing it? There’s no chance I would actually manage to consume that much, and they do make little 4 oz jars that could work.
Definitely freeze-able. Also if you boil the peppers and garlic before processing, it will double the fridge life of this sauce.
Really cool recipe.. i think ill try it sometimes soon..:-D
Ah, this is almost too good to be true!
I didn’t even know it was possible to make hot sauce without having to use sorcery.
Looks tasty. Thanks, Connie
More about the beer, please……LOL!! Seriously, thanks for posting this recipe – will definitely try it out!
The beer in the pic is Hoegaarden (pronounced Hoo-garden). Not my first choice but a nice domestic take on a Belgian wheat beer. There will be a chiles and beer post coming up very soon.
The recipe sounds awesome. Thanks for sharing!
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Sunday Funday Blog said:
I am going to make this…and then I am going to pour it on everything! There has to be a way to incorporate this into the worlds best bloody mary.
I’ve never tried Sriracha sauce, but I’ve been meaning to. I’ve written about my favorite chili sauce before.
Too bad you can’t get it in the States :’-(
It’s only a matter of time, I’m seeing a lot more sweet-chili sauces in the states. When my wife and I were in Australia (3 yrs ago), we encountered some form of chilli sauce on every table in every restaurant. I have to get my hands on some of that Heinz chilli sauce you wrote about, looks delicious.
Whenever I (or one of my co-workers) go back to Singapore I make sure I get at least a half dozen new bottles. If you find it online in the States make sure it has the yellow label.
There’s a Heinz Sweet Chili sauce that they sell here, but it looks like it’s in a spaghetti sauce jar with a white label. It’s really more of a garnish you would put on meatloaf–not at all spicy.
lovely… the hotter, the better! and, for a Brazilian to be saying this, it’s quite some!!! Loved your recipe… need to share with my 1/4 Mexican hubby!!! Thanks! Cheers from Brazil! 😮
Olivia K said:
I put Sriracha on everthing. I will have to try making my own, assuming I can find a way to put a rooster on the bottle (or it just wouldn’t be the same). Thanks for the inspiration.
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thanks, will have to try this, I love that stuff!!
wow spice ^^
swellkid recipes said:
We love sriracha at my house- we will try this!
oh my goodness. I LOVE SRIRACHA. you have no idea the big smile that was on my face when I saw your blog. 🙂 Thanks for sharing. Spiciness rocks. I’m gonna go make some now!
Brilliant. However no asian household is complete without Sriracha. haha
Nika LeFemme said:
This is awesome & I’m gonna try it!
I can practically feel the burn the following morning if you get what i mean! I will try this. I love a bit of heat.
I love that stuff and who knew it was so easy to make? I wouldn’t strain it though, so I guess I would still be kinda cool 🙂
Never tried the sauce but I have all the ingredients to make it, I freeze batches of chillies from my local Thai mini market. Would love to grow my own, will check out your tips
Contact me when you’re ready to start growing, I’d love to help get you started.
thanks for sharing, I will try this definetly.
This looks awesome! Thanks so much for sharing and congratulations on getting featured in recipes.
Will definitely try this one! Love spicy food ever since I fell in love with Thailand. Plus it´s so cold here now that we need something to warm up 🙂
i LOOOOVVVVEEEE the rooster! very cool article.
Yum! I have a recipe for homemade Tabasco I need to try, but I think this recipe will trump it – thanks!
Love Sriracha! Just moved to England and feel that it isn’t as hot/spicy as in the States. Any one else feel this way???
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Oh my! I gotta try this! It’s
I put this sauce on everything. I was so excited to see a homemade recipe! Saracha rules…cannot wait to try this.
-Katie @ BloomEveryday
Like many Asians, I keep a bottle of Sriracha sauce in the kitchen all the time. Have to try this recipe. Is it possible to lessen the vinegar/ vinegar taste?
This recipe doesn’t have too much of a vinegar bite to it, but you can always lessen the amount of vinegar and add more water. Just be sure to keep some vinegar in, to act as a preservative.
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Dan McCullough said:
Wow, I was just eating my lunch of leftover pasta drizzled with Sriracha when I came across your blog. I can’t wait to try this! My bottle of Sriracha is almost empty, so I’m just going to wash it out and put the homemade stuff in there because I like to zig-zag it over the plate for better presentation.
Great blog. Thanks!
Nice Dan! The bottle is great, I love a nice “Sriracha swirl” on my pizza too.
mmm…troegs? aaand sriracha? i think you’ve hit the nail on the head…. spicy beer
Hoegaarden is correct! Not my first choice, as I try to buy more local brews. I like a wheat beer with my Sriracha. It just seems more refreshing. Just had a Hop Sun from Southern Tier brewing Co. Very good. I’ll save the rest of this discussion for my upcoming post about beer and chiles.
Oh my gosh this is fantastic! As my husband and I wittily say, “Love me some cock sauce!!” 🙂 🙂 I love your blog too!! That’s just beautiful you are ALL about the peppers! Amazing! I had the nickname “Pepper girl” deemed to me in Ecuador because I was so fond of pepper. 🙂 🙂 We should be friends!!
Very cool, any particularly spicy Ecuadorian recipes you can send would be most appreciated. Thanks for checking this out.
Daniel Bean said:
Just discovered your blog. Because of this post, I now have a man crush on you. This has become a very confusing time for me…luckily I’ll be able to take my mind off it with sriracha.
It happens man, If you win next month’s seeds giveaway, I’ll throw in a few locks of my hair.
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I’m definitely a far of the “cock sauce” and will try out the recipe. I actually just returned on a trip from Thailand and the Philippines among other places and I thought that the chilis are unique to those areas. Where do you get Thai chilis in the US?
http://calimike.wordpress.com – check out the Tablas island story on chili picking.
Mike, thanks for checking out the recipe. I actually grow my own Thai chiles in my backyard (among about 17 other chile varieties). You can get the seeds to grow your own from a lot of different sellers online, but my favorite guy for seeds is pepper joe . Otherwise you can usually find Thai chiles in the produce section of Asian grocery stores or markets. If you are fortunate enough to continue your travels, you can acquire chile seeds from other countries and legally bring them to the US (you will have to declare them at customs). Its a great way to get real authentic chiles and expand your tolerance for spice.
Great tip about importing chili seeds. While I was hiking in the mountains of Tablas island, I came across some really small chili peppers and put a handful in my pocket. It would be 10 minutes before my whole upper leg was burning. There are more than a few chili’s that I’d encountered that I would have liked to take back, but alas, I’m back in California. I’ll check out the Asian markets.
obsessed! cannot wait to try.
Healthy Mama said:
Omg! Tried it on eggs with potatoes- yummm!
Thanks for this, I have a chilli bush that has flowered twice so I am now harvesting my second crop. There’s no more room in the freezer so I am desperate for recipes. I can’t get Sriracha here (I live in Spain) so can’t wait to try it out!!
awesome!!! how spicy are thai chilies? i’m a wimp haha 🙂
Most Thai chiles are HOT. You can substitute red jalapenos or even red wax peppers which would be less hot. The brown sugar really does take the edge off.
Have some fried crispies with it…..completes your saturday brunch
This is such a simple recipe for sriracha! Who knew it was so easy?? What do you think about me using chile de arbol instead??
I think de arbols would be great. The original Sriracha rooster sauce is actually made with red jalapenos.
This post just changed my life. I love sriracha and use it in almost everything that i cook and eat. Weird that i have never thought to make my own. I will be making this for sure, Thanks for sharing.
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yay! I’ve actually been looking for this recipe! I love the stuff in the bottle but I don’t think alot of those ingredients are very healthy…
This looks AMAZING! …also thought that you might be interested in these goings on in a Scottish restaurant recently: http://www.telegraph.co.uk/foodanddrink/foodanddrinknews/8808120/Worlds-hottest-chilli-contest-leaves-two-in-hospital.html
Thanks for the link! Neurotoxins! That explains a lot. I linked to this on twitter @peppermeister1
awesome!! can’t wait to try!
I love sriracha. I love hot sauces. I love spicy food. Well done you.
Glad I could bring all of your loves together. Enjoy!
looks amazing, thanks for sharing!
Woohoo finally something to make with the peppers I have grown! Thank you!!
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I used to be a house mom for a houseful of African inner city teens. They could tolerate spice like no one else! I am going to make a whole bunch and mail it to them. They’re gonna be so excited. We used to go through a bottle of Rooster sauce a week when I lived with them.
That’s great to hear. My wife and I put this sauce on everything. We have found that almost any hot chile (green, red or both) will work with this recipe. I suggest growing some Fatali peppers, they originate from central Africa. Thanks for reading.
We’re growing Fatali peppers and they have been far more prolific than we expected, and have resorted to freezing them and drying a bunch so we can use them at a later time. We’ve made hot sauce and a bunch of salsa, and I want to try this sriracha recipe with them! How many would you suggest for this with the same measurements for everything else? Thanks 🙂
15-20 should do the trick. Congrats on the big harvest. I’ve never grown fatali myself, but I’ve heard they are great tasting peppers. Enjoy!
I would, but I can’t even get my chia pet spice garden to grow on the windowsill. But thanks for believing in me.
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