Remember how I used Sriracha sauce in one of my most popular recipes, honey sriracha chicken breasts? It’s the soul of the dish. If you don’t have it, I’ll show you what to do next.
If you want to save time, you might consider this store-bought Sriracha sauce, which has a flavor similar to the one in my recipe.
Sriracha sauce (also known as rooster sauce) is possible to make at home with just a few ingredients! It’s really fun and there’s hardly any work involved. Serve this homemade hot sauce on just about anything.
Table Of Contents
Ingredients
- 1 pound red jalapeno peppers, stems cut off
- ½ pound red serrano peppers, stems cut off
- ⅓ cup water
- 4 cloves garlic, peeled
- 3 tablespoons light brown sugar
- 1 tablespoon kosher salt
- ½ cup distilled white vinegar
Directions
Yield: 1 1/2 cups
Place jalapeño and serrano peppers into a blender with water, garlic, brown sugar, and salt. Pulse several times, them blend until smooth.
Transfer puree into a large glass jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring and scraping down the sides once a day. The mixture will begin to bubble and ferment. Rewrap after every stirring and return to a cool, dark place until the mixture is bubbly.
Pour fermented mixture back into the blender; add vinegar and blend until smooth. Strain mixture through a fine-mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in the strainer.
Transfer sauce into a small saucepan; bring to a boil over medium heat, stirring often, until reduced to your desired thickness, about 5 to 10 minutes.
Let sauce cool to room temperature. The sauce will thicken a little when cooled. Transfer sauce to jars or bottles and store in the refrigerator.
Enjoy!
Notes
I used about 75% red jalapeños and about 25% red serrano chiles, so this version is probably a bit spicier than the rooster sauce you’re more familiar with.
Homemade Sriracha Sauce
Ingredients
- 1 pound red jalapeno peppers, stems cut off
- ½ pound red serrano peppers, stems cut off
- ⅓ cup water
- 4 cloves garlic, peeled
- 3 tablespoons light brown sugar
- 1 tablespoon kosher salt
- ½ cup distilled white vinegar
Instructions
- Place jalapeño and serrano peppers into a blender with water, garlic, brown sugar, and salt. Pulse several times, them blend until smooth.
- Transfer puree into a large glass jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring and scraping down the sides once a day. The mixture will begin to bubble and ferment. Rewrap after every stirring and return to a cool, dark place until the mixture is bubbly.
- Pour fermented mixture back into the blender; add vinegar and blend until smooth. Strain mixture through a fine-mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in the strainer.
- Transfer sauce into a small saucepan; bring to a boil over medium heat, stirring often, until reduced to your desired thickness, about 5 to 10 minutes.
- Let sauce cool to room temperature. The sauce will thicken a little when cooled. Transfer sauce to jars or bottles and store in the refrigerator.
- Enjoy!
Notes
I used about 75% red jalapeños and about 25% red serrano chiles, so this version is probably a bit spicier than the rooster sauce you're more familiar with.
Nutrition Information:
Amount Per Serving: Total Fat: 0gSodium: 242mgCarbohydrates: 4gFiber: 1gSugar: 3g
