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
HOMEMADE SRIRACHA SAUCE
This homemade Sriracha sauce, made with everyday ingredients including hot peppers, vinegar, garlic, and salt, is easy to make, incendiary in taste, and less salty than the traditional version.
Provided by Randy Clemens
Categories Condiments
Time P7D
Number Of Ingredients 8
Steps:
- To make the Sriracha, in the bowl of a food processor, combine the peppers, garlic, garlic powder, if desired, sugars, and salt. Pulse until a coarse purée forms.
- Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily. (It may get a little fizzy; that's to be expected.)
- 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. [Editor's note: If you'd like to preserve the gut-friendly bacteria that has been brewing in your hot sauce, skip the simmering step and purée the pepper mixture and vinegar together in the next step.]
- Let the mixture cool and then purée it in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, add 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 you've been waiting a week to get.
- Taste and adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, granulated sugar, or garlic powder to suit your taste. Transfer to a glass jar, close the lid tightly, and refrigerate for up to 6 months.
Nutrition Facts : ServingSize 2 tablespoons, Calories 34 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 442 mg, Fiber 1 g, Sugar 5 g
HOMEMADE SRIRACHA
Steps:
- Bring a large pot of water to a boil over high heat. Add the chiles and let cook 2 to 3 minutes, then drain and cool. Wearing clean kitchen gloves, cut off and discard the stems and set aside the chiles.
- Heat the oil in a skillet pan over medium-high heat, then fry the shallots until translucent. Add the tomatoes and bring to a simmer, then turn off the heat and let cool.
- Pour the tomato mixture into a blender and add the chiles, vinegar, fish sauce, sugar and garlic and blend until smooth. Transfer to a clean jar or bottle and store in the fridge for up to 10 days.
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
JAN'S HOMEMADE SRIRACHA SALT
It is very easy to make your own sriracha salt at home. Make as little or as much as you need. Makes a nice addition to gift baskets of homemade items. Store in an air-tight container.
Provided by What's for dinner, mom?
Categories Side Dish Sauces and Condiments Recipes
Time 3h5m
Yield 96
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone mat.
- Mix salt and sriracha hot sauce together in a small bowl. Spread mixture onto the prepared baking sheet.
- Place the baking sheet in the preheated oven and turn off the heat; let sit in the oven without opening the door, about 3 hours. Stir salt mixture, breaking up any clumps. If not completely dry, repeat the process and check after 1 hour.
- Place dry salt mixture in a food processor and pulse for a few seconds until clumps are gone.
Nutrition Facts : Calories 0.1 calories, Sodium 486.2 mg
SRIRACHA SALT
Add a hint of subtle spice when you sprinkle this kicked-up salt on foods like eggs, grilled chicken, roasted veggies or popcorn. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 5m
Yield 1/2 cup.
Number Of Ingredients 3
Steps:
- Combine salt, chili sauce and lime juice; spread into a parchment-lined 15x10x1-in. baking pan. Let stand at least 8 hours or overnight. Store in an airtight container at room temperature.
Nutrition Facts : Calories 0 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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
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HOMEMADE SRIRACHA SAUCE RECIPE - CHILI PEPPER MADNESS
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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.
- After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.
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