Friday, March 16, 2018
Homemade Sriracha (“Rooster Sauce”)
Makes about 2 cups
1 3/4 pounds red jalapeno peppers, stems removed and halved
3 cloves garlic
2 tablespoons garlic powder
2 tablespoons granulated sugar
1 tablespoon kosher salt
1 tablespoon light brown sugar
1/2 cup distilled white vinegar
In a food processor, combine peppers, garlic, garlic powder, granulated sugar, salt, and brown sugar. Pulse until a coarse puree form. Transfer to a glass mason jar or other airtight glass containers, seal, and store at room temperature for seven days, stirring each day.
After a week, pour the mixture into a saucepan over medium heat. Add vinegar and bring to a boil. Lower heat and simmer for five minutes. Transfer mixture back to a food processor, and puree for 2-3 minutes, until smooth and uniform. Strain mixture through a fine mesh strainer, pushing on the solids to get every last ounce of sauce out. Serve with chicken, fish, or in soup.