EASY HOMEMADE SRIRACHA SAUCE
Rooster Sauce! It's not your typical vinegar based cayenne sauce because it's thicker, sweeter and way more versatile. 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! The ingredients are simple enough and the process only takes a few minutes. 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.
Provided by Peppermeister1
Categories Sauces
Time 15m
Yield 1 1/2 cups, 30 serving(s)
Number Of Ingredients 6
Steps:
- 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. The sauce will keep in your fridge for a month (but you'll finish it before then).
Nutrition Facts : Calories 4.5, Sodium 155.4, Carbohydrate 1.1, Sugar 0.9
HOW TO MAKE HOMEMADE SRIRACHA SAUCE
Not only is making your own hot sauce (also known as rooster sauce) at home possible, it's really fun and there's hardly any work involved. Serve it on just about anything.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time P3DT35m
Yield 24
Number Of Ingredients 7
Steps:
- Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
- Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
- Pour fermented mixture back into blender with vinegar; 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 strainer.
- Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
- Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.
Nutrition Facts : Calories 16 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.5 g, Sodium 241.8 mg, Sugar 2.6 g
HOMEMADE SRIRACHA
Well, not exactly Rooster Sauce, but it is from The Sriracha Cookbook. If you want the real Rooster Sauce taste, don't bother going through the trouble. The real deal is manufactured in an industrial processing plant that probably can't be precisely replicated at home. Just go buy it. It's cheap, only about $2.99. Okay, so why make this? Because you can.
Provided by gailanng
Categories Sauces
Time P7DT5m
Yield 2 about 2 cups
Number Of Ingredients 8
Steps:
- In the bowl of a food processor, combine the peppers, garlic, garlic powder, granulated sugar, salt and brown sugar. Pulse until a coarse puree forms. Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily.
- After 1 week, pour the chile mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. Let the mixture cool, then puree in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, adjust the consistency with a small amount of water.
- Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness. Adjust the seasoning and consistency of the final sauce, adding vinegar, water, salt, granulated sugar or garlic powder to suit your taste. Transfer to a glass jar, seal and store in refrigerator for up to 6 months.
Nutrition Facts : Calories 239.7, Fat 1.6, SaturatedFat 0.4, Sodium 3510, Carbohydrate 53.8, Fiber 12.1, Sugar 35.9, Protein 5.5
SRIRACHA DIPPING SAUCE
Looking for an easy and spicy condiment? Then check out this Sriracha dipping sauce - perfect for Thai cuisine that can be ready in five minutes.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- In small bowl, mix dipping sauce ingredients.
Nutrition Facts : Calories 60, Carbohydrate 1 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 1/2 g, ServingSize 2 Tablespoons, Sodium 85 mg, Sugar 1 g, TransFat 0 g
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- First, ferment the chili peppers. Process your fresh peppers in a food processor. If you don’t have a processor, use a mortar and pestle or simply finely chop them. Pack them into a jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.
- Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.
- Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, “How to Make Fermented Pepper Mash”, for further instruction.
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