Fresh Sriracha (aka, home made ‘Rooster’ hot sauce)
(some notes on potential adjustments here)
Yields 1.5 cups
- 1/2 pound red fresno chiles, coarsely chopped
- 4 garlic cloves
- 1 teaspoon kosher salt
- 1 cup white vinegar (or distilled vinegar)
- 2 tablespoons sugar (or palm sugar)
- Rough chop the peppers and garlic. Place all the ingredients except the sugar in a jar and let sit overnight to mellow the heat of the peppers. I guess one could consider this a brine.
- Place the mixture and sugar in small saucepan. Bring to a boil over high heat, then lower the heat and simmer for 5 minutes. Remove from heat and set aside to cool to room temperature.
- Transfer to a blender and puree for about 5 minutes (Yep, 5 minutes… don’t short cut this step), until a smooth, orange-red mixture forms. Run through a strainer and smush out as much juice as possible (Note: I didn’t strain, and it’s all good).
- Once refrigerated, the sauce should have the same consistency and texture as the ‘Rooster’, but less salty and a whole lot fresher tasting.
