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Sriracha Hot Sauce Recipe
Fill a container half full with peeled garlic cloves. Fill the rest of the way with 2 (at least) habaneros and a mix of dried serrano and cayenne pods that have been stemmed but not seeded. Add 1 tablespoon of non-iodized salt and fill the container (to cover chile pods and garlic) with 5% strength white vinegar. Cider vinegar or wine vinegar will work but will give you a different flavour.
As the chile pods re-hydrate top up the liquid with water or vinegar. After a few days to a week of steeping in the vinegar dump the whole mess into the food processor or blender and puree until a smooth, thick consistency is reached. If the mixture is too thick it may be thinned with vinegar or water.
The resulting sauce is tangy, quite garlicky and very tasty. Mixed 50/50 with tomato sauce (American catsup) it makes a very nice seafood coctail sauce. Or ir can serve as a salsa on tortilla chips. It’s very versatile.
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Posted by: Nick Lindauer - Categories: Uncategorized
Permalink: Sriracha (Rooster) sauce recipe
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7 Comments »
Thank you for the recipe! I’m growing Red Savina that I had already planned to do this with and you took the guess work out of it.
This might be a good sauce but it is not Sriracha. For one thing Sriracha is a “balanced” sauce–it contains a good quantity of sugar. For another there are no habenero in Sriracha. Thirdly the sauce is best made with fresh red chilis (Thai or similar), not dried.
Daniel on 4/12/2006 at 10:32 pm said:
Wouldnt it be cheaper to buy it? just a guess. less effort too.
Yes, but this recipe has no sodium bisulfate, potassium sorbate, or xanthan gum.
Woody Williams on 6/2/2007 at 10:24 am said:
This might be a good sauce but it is not Sriracha. For one thing Sriracha is a “balanced” sauce–it contains a good quantity of sugar. For another there are no habenero in Sriracha. Thirdly the sauce is best made with fresh red chilis (Thai or similar), not dried.
arguable. i came with a great taste using dried japanese peppers.
I am trying out this sauce… I started it yesterday and my garlic cloves are turning a bright blue in the middle…. can someone tell me why? I have never seen anything like it. Help!
Dawn on 11/12/2007 at 10:25 pm said:
I am trying out this sauce… I started it yesterday and my garlic cloves are turning a bright blue in the middle…. can someone tell me why? I have never seen anything like it. Help!
Dawn - did you use regular table salt instead of non-iodized salt? Iodine can cause garlic to turn an iridescent blue (it doesn’t harm it, however). But immature garlic will also turn blue in the presence of an acid - it has something to do with the sulfur compounds in the garlic (these compounds are what give garlic its distinct smell when it’s chopped or crushed). If this is what’s causing it turn blue, it could have an unpleasant effect on flavor.
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Wouldnt it be cheaper to buy it? just a guess. less effort too.