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.