Sriracha a.k.a. Rooster Sauce-DIY

By MJH

Ingredients

• Kitchen Equipment:
• Gloves**
• 1 3/4 pounds Fresno Chili Peppers, Red Jalapenos or Red Serrano
• 3 Thai Chili Peppers
• 2 tbsp Garlic Powder + additional as needed
• 2 tbsp Granulated Sugar + more as needed
• 1 tbsp light brown sugar
• 1 tbsp kosher salt
• 3 cloves garlic
• 1/2 cup distilled white vinegar + more as needed
• Water as needed
• 2 lb Glass jar
• 1 bottle
• Funnel
• Metal Strainer
• Sauce pan
• Food Processor
• Wooden Spoon

Details

Adapted from instructables.com

Preparation

Step 1

*** Please wear gloves while handling chile peppers***

Remove stems from chili peppers and half lengthwise

Remove outer skin from cloves of garlic. Can use the back of a knife.
Place garlic clove on hard surface, and then press down gently with the back of a knife.
This will help the skin come off easier.

Measure out sugars and garlic powder.

In your food processor, add peppers, salt, granulated sugar, garlic powder, garlic and brown sugar.
Pulse until a coarse puree forms.

Transfer mixture to a glass jar and seal. Store jar at room temperature. *** Your job for the next seven days is to stir the mixture****

After seven days of hard work ,stiring and waiting, we are ready to turn our mixture into Sriracha!

Pour pepper mixture into small saucepan over medium heat. Next, add the vinegar and bring to a boil. Lower heat and simmer gently for five minutes.

Remove from heat after five minutes and let cool completely.

Line a bowl with a metal strainer and pour mixture into it.
Stir and press onto solids until no liquid remains.
This is time consuming so you must be patient.

Taste your sriracha and adjust seasonings and consistency to suit your taste.
You can add additional salt, garlic powder, vinegar, sugar or even a little fish sauce, a little bit of veg. oil.