Sriracha - Homemade Sriracha Hot Chili Sauce Recipe - Rooster Sauce

red jalapeño peppers

🥗Healthier: habanero peppers

💰Cheaper: green bell peppers

Habanero adds heat, while green bell peppers are more affordable and milder.

distilled vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a fruity note, while white vinegar is more economical.

Rinse and drain hot red peppers thoroughly.

Cut off the stem end of each pepper.

Cut each pepper into four or five pieces.

Add the peppers to a blender.

Add garlic, brown sugar, salt, and a splash of water to the blender.

Puree the mixture until very smooth, starting with pulsing and then blending on high speed.

Transfer the pepper mash into a glass jar or non-reactive container.

Cover the container with plastic wrap, not airtight, to keep critters out.

Place the container in a cool, dark location for 3 days, stirring at least once a day.

After 3 days, check for bubbles indicating fermentation; if none, let it ferment longer.

Transfer the fermented mash back to the blender and add white distilled vinegar.

Blend the mixture until very smooth again.

Strain the blended mixture through a fine strainer into a saucepan, using a spatula to push through as much liquid as possible.

Discard the solids left in the strainer.

Place the saucepan over medium-high heat and bring to a boil.

Boil for 5 to 10 minutes until the sauce thickens, stirring often to prevent scorching.

Skim off any foam if desired.

Turn off the heat and let the sauce cool completely before bottling.

Use a funnel to transfer the cooled sauce into a serving vessel, like a squeeze bottle or glass bottle.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary