Fresh Sriracha (aka Homemade Rooster)

First time I used palm sugar in this recipe. It has coagulated. What can I do? Add more vinegar?

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Hello..what are Fresno peppers..Do they go by a different name...Where can I find them

I've been using this recipe for the last few years. First with store bought Fresno chiles and this last time using our home grown Fresno chiles. I also used green Fresno's that had to be picked after the first frost. The green is just as good but the heat is less. If you are looking for a sauce that isn't as hot then use green Fresno. As the author states once you've tasted fresh Sriracha sauce you'll never want the commercial stuff. Beside not having the added chemicals the freshness is beyond compare. I don't really alter the recipe but I have added a bit more vinegar if the 'stew' seems too thick. Also I've found that blending for the full 5 minutes makes for a rich thick sauce with hardly any waste.

Can you use this recipe but, with say banana peppers or shisito?

This is simple to make, and the taste is outstanding! It has a great blend of flavors. I used brown sugar instead of palm sugar, and I froze the extra sauce in ice cube trays, because we don't use hot sauce often.

Accidentally added the sugar to the overnight brine. Which resulted in a pickled like taste. I can't tell if I'm in love with it or not.

Made this today after an overnight vinegar soak. Used light brown sugar for palm sugar and did not strain out the solids. Result was spectacular. As much as I like the store-bought stuff, this recipe blows it away. Best hot sauce I've ever had. Many thanks, Eda.

Question! Would you be able to soak the chillies in the vinegar mixture for 36 hours instead of a day? Thanks in advance!

Just made this again (2nd year in a row) and doubled it this time. Really nice recipe. Thank you for sharing.

Thanks edamame2003 & Mre Wheelbarrow for your guidance, canned & froze over 2 gallons of sriracha last night!

thanks cathy! i agree with the ample head space. I had a bit of an explosion in the sriracha factory that is my kitchen the first time I tried it! excited for you mikeelikesit!

Plenty. dont fill up to high.

Hi--I actually did do the water bath on this--and its kept for a year! I've tried a few different methods--fermenting, water bath, both...they all work great. lucky you with the fresnos!

Has anyone done a traditional canning/water bath with this recipe? I was curious on how long to process. I went all in this year and bought 10 LBS of Fresno's and ended up with almost 2 gallons so I'll be canning it tonight.

You can always substitute brown sugar, dark or light for palm sugar. I always do and it makes no difference at all. Not many people have palm sugar on hand.

you can order the red fresno chili peppers online of they are not available locally

I've kept it in the freezer for a year without noticeable degradation. It does separate when you thaw it, but a good shake restores its consistency. I've also stored it in my refrigerator (both fresh made and thawed) for three months without problems. It contains enough acid in the vinegar to forestall bacterial growth.

How long does it keep?

Who cares about less salty. Sriracha is too gag nasty sweet. Recipe fail.

To all the people wondering about the chili types, palm sugar etc: Don't worry so much about the exact type of the ingredients. I have made the sauce with other chillies of differing strengths. I have done it with other types of sugar, with regular table salt, with white wine vinegar and with apple cider vinegar. It all turned out excellent. Since I am impatient I also pass on the overnight brining and just boil the stuff in the pan right away. I did not notice any difference doing this. The sauce strength will obviously be directly affected by the chili type, though, but don't be afraid to experiment or stray a little. And cpkog, yes, the smushed juice is the sauce. Just refrigerate it and shake a little before using.

So the juice that you smush through the strainer is the sauce? After refrigerating?

Don't get those chillies here. What would be the alternate?

Oooooooo, I just made this! Fantastic! I have never made the recipe before because I have never found that many red chiles where I live. I recently hauled them back from the Oakland Farmers Market. YUM!

I live in MD and for some reason Fresno Chiles are hard to come by. So I planted my own this year. I tried this a few years ago and found it wasn't spicy enough for my liking. So, this year I tripled the recipe using 1 pound Fresnos and 1/2 pound Thai Dragon Chiles. I used a combination of white vinegar and cider vinegar but lessened the amount by a half cup. The sauce came out much spicier than previous years which made me very happy. The basic recipe is already great and I thank the author for posting it because it is hard to go back to regular Rooster once you've had the pleasure of this sauce on your taste buds!

I adapted this recipe to make my own and blogged about it here: http://www.amberdegrace.com/2013/08/homemade-sriracha-recipe-aka-cock-sauce.html

It's August here in NOVA, and I just found the first Fresno's of the year. I bought a pound and a half, and am making a triple batch today. I make it exactly as the recipe is written. This keep so well, if you find Fresno's make a big batch.

i've made this sauce several times and always make a giant batch when i find the chilis. it keeps beautifully in the fridge and just gets more mellow. it is wonderful for gifts. i have used combos of the chilis-green and red- prefer fresnos but i have used jalapeno. brown sugar honey or agave, and use a little less sugar with bragg's apple cider vinegar. i have been meaning to comment on this forever and thankyou so much.

It's spring here in NOVA and I don't have access yet to Fresno's, but what I do have is amazing access to a lot of Asian markets. I picked up a huge bag of Thai bird chilies, and am trying the same recipe w/them. It's about to get hot up in here!

Had to skip the step of letting everything "brine" overnight, but using red jalapenos (nine came out to a half pound), it wasn't overly spicy. A really nice, tasty hot sauce. Substituted maple syrup (Grade B) for the sugar. After processing and straining, the sauce was smooth and a beautiful color. Will make again!

How many peppers equal 1/2 pound?

I made a half batch of this recipe, except I added two habanero peppers and a little ginger, and replaced white vinegar with apple cider vinegar and palm sugar with dark brown sugar. I also roasted the peppers and garlic before letting them sit in the fridge overnight. It was DELICIOUS and extremely hot!

to lawprof: thanks for the jalapeno tip--just bought a pound with a few serranos to try the "green rooster" !

Adding to MikeeLikesIt's freezing update. I am still using parts of a double batch I made and froze a year ago. It does separate when thawed, but a quick shake and it was fine. Still has the same deep, rich flavor.

I used the very same recipe substituting Jalapeno peppers and produced a rich, vibrant, spicy and not salty green hot sauce. I froze that also with similar results.

Awesome recipe! Try growing or using these peppers! http://stores.ebay.com/Naturescreations-Award-Winning-Seed/Pepper-Scorching-Hot-Seeds-/_i.html?_fsub=3017512014&_sid=73443634&_trksid=p4634.c0.m322

I just wanted to join the choir and state that this recipe is truly excellent in its simplicity. I had never tried the real Sriracha sauce since it is difficult to come by here (I live in Brazil), but I was curious what all the hype on The Oatmeal was about, and so I tried this recipe. I couldn't find Fresno peppers so I mixed half and half with a stronger red pepper type known here as "Dedo de moça" together with a heatless green pepper type. I also substituted the palm sugar for mascavo sugar (raw, unprocessed cane sugar). The end result was great.

Then a week later I happened upon the genuine Sriracha sauce in an Asian supermarket. I was really eager to taste "the real thing". It was a letdown. The commercial product is salty and kind of flat tasting in comparison, while the home made stuff tastes fresh and a bit more garlicky. This will be a staple product in my fridge from now on.

It feels like the sauce loses some heat in the fridge (oh my, what a pun!). After a week or two it tastes mellower than when it's completely fresh. I guess this is normal with vinegar based pepper sauces. I compensate by using more of it. :o)

Freezing Update!

My son was home for dinner and spotted the jar I froze last Sept and immediately volunteered to test it, after thawing he said it had separated, but a quick stir and it was perfect!

This recipe is GENIUS! I'm making my second batch today, and I'm tripling it! The first time I made this, I doubled it and gave it to my friends and they flipped over it! I will NEVER buy sriracha again, this is the only hot sauce for me. Thank you!

Eda, You know I am a total convert to this sauce, but here on the East Coast, red jalapenos are hardly ever available. Even at the local Pan-Am Market (a fantastic source for all sorts of chiles, ripe, inexpensive avocados and baseball sized white onions,) the red jalapenos almost always have some mold. I've been substituting cherry bomb peppers (in season,) and I hoard every drop of my homemade Srirracha from August to August. What do you think about making it with green jalapenos? Aargersi, what chiles did you use?

I am never buying commercial rooster again. This is SO good!

This recipe is excellent, thanks so much for sharing. I've made it as is several times, and also used it as a scaffold for some hot sauce experiments.
My favorite so far:
Replace half the vinegar and all the salt with soy sauce, double the garlic, and add half an orange. Makes a delicious, spicy teriyaki.

Hope someone likes it as much out of it as I like the original! Thanks again!

I have a question, I have Kung Pao chilis growing, can I use those?

I quadrupled the recipe, using fresh red Fresno pepper. I seeded the peppers and substituted agave nectar (couldn't find palm sugar at the moment). I used an immersion blender and skipped running it through a strainer. The sauce is magnificent! Wonderful flavor: tangy from the vinegar, sweet from the agave, deep rich flavor from the peppers, and just the right amount of heat. I netted a little less than a quart. I'll give away a lot, but I'm going to try freezing some. I'll let you know the result.

I quadrupled the recipe, using fresh red Fresno pepper. I seeded the peppers and, because I couldn't find palm sugar, I substituted agave nectar in the same proportion. I used an immersion blender and skipped running it through a strainer. The sauce is magnificent! Wonderful flavor, tangy from the vinegar, sweet from the agave, deep flavor from the peppers and just the right amount of heat. I netted a little less than a quart. I'll give away alot, but I'm going to try freezing some. I'll let you know the result.

I made this recipe last summer with my over abundance of Thai Dragon Chilies...with the exact proportions the recipe calls for but replacing the Fresno with the Dragon Chilies. I had Bird Chilies too but I decided to dry them and use them for crushed red pepper over the winter since they are so easy to dry out.

It was so hot that I couldn't use it...and believe me, I like it HOT. I ended up using it by cutting it into my store bought version of Sriracha (The actual stuff from Thailand)...which is not as spicy and more sweet than the Rooster brand. I saved one bottle and used it straight when I wanted to "take it to the next level". I do intend on making it again this summer since it is a great way to use up my chilies that I grow in my garden. This time I will still use the Dragons but I will do my best to find some of the Fresno kind too so I can actually eat it in its' original form.

I cannot get Fresno peppers anywhere. I would think Thai peppers would be more authentic. I can get them locally. I know that would make a much hotter sauce but I would like it better as commercial sriracha is way too mild for the chile-head in me.

Made your Sriracha recipe, it totally rocks. This hot sauce loving vegan thanks you.
http://www.plantmuncher.com/2011/06/spice-up-your-vegan-food-with-homemade.html

edamame2003 this is awesome!

we made it here; http://www.bespoke303.com/home/?p=2957903949

thanks for sharing!

Mike

Made this recently - loved it. Added some fish sauce to give a hint of fermented.....and saved the leftover mush, fried in oil for use as a thick chile paste. Delicious...and hot, but sweet and spicy. Thank you

I'll have to plant frenso peppers just to try this out!

This is a wonderful recipe! We taste tested this sauce next to the bottled and there is no comparison...we're never going back! It's become a fridge staple. Thanks for sharing!

how long will it last in a container?

Love, love, lovelovelove. We are through with one batch and onto the next. I like it better than the bottled stuff at this point. Thank you!

I just made this recipe this morning. While it smelled delicious, I think I made a mistake. I decided to double the recipe and therefore doubled the amount of vinegar. I then poured the entire mixture into the blender and the sauce has turned out rather vinegary. I'm kinda bummed but will try it again. I recommend scooping out the peppers and garlic from the vinegar mixture into the blender and slowly adding vinegar until you get the desired taste.

We found some Fresno chiles and made this sauce properly rooster-red -- wow! The ripe sweetness of the red peppers really makes a difference. While we enjoyed our green "peacock sauce," I recommend the red if you can find red chiles.

Love your sauce and your blog. I made a triple batch of your roaster sauce, how long will it last in the refrigerator?

Can't wait to make this. I adore Rooster sauce! Thanks for the recipe.

Great recipe! I LOVE Sriracha, most definitely will make this!

This turned out great, except it was... dare I say it... just too spicy. And I love heat. But this tore my face off. It made our bottle of storebought sriracha seem as mild as ketchup.

I can't really fault the recipe. The texture, flavor, color, etc is all spot on. Perhaps I should have left out the seeds or... I don't know... maybe Whole Foods just sells unusually spicy fresnos (and yes, they were definitely fresnos).

Anyway, I'll still use it, I'm sure... Just not quite in the way I normally use sriracha...

Made a batch with one pound of Fresnos - this stuff is fabulous.

Searched out a deal on 10 lbs of Fresno peppers and canned 15 pints plus some leftovers! Reheated it after the straining step and water bath processed it for 15 minutes. I'm not sure my blender will ever be the same.

Where can I get these fresno red peppers around wilmington, nc? rlthorn

I am in love with this sauce. I'm planning meals around this sauce. Thank you for a great recipe.

I am a die-hard fan of homemade Sriracha!! Thank you for sharing your version.

thanks for sharing! I need to make this pronto!

i usually make a hot sauce with various chilis and have substituted cinder vinegar for white vinegar, so is there any reason why i shouldn't be able to do the same here? or is the white vinegar critical to getting that sriracha flavor that we all know and love??

thanks, can't wait to try this!

it is such an honor and a surprise to be EP for the fresh sriracha. I'm fairly new to all of this--blogging, sharing recipes, and especially entering contests. someone actually told me about a sriracha recipe they read about on the huff post--when i looked it up, it was this contest! so very funny. I was really intimidated by all the recipes and beautiful blogs on food 52. but it's opened my eyes. this was a great experience and even better to 'meet' foodies who are also so encouraging and positive. shoebox, i used to date a BBQ restaurant owner...and your sauce reminds me of something I've tasted once. I can't wait to make it myself. now, I am backlogged on recipes to try...thanks for the inspiration!

So if I were to make this with the intention of canning it, would it be okay to heat it back up after pureeing it when it goes into jars/bottles? Or do you think would that change the color or flavor?

Personally, I only ever use a drop at a time of sriracha, so I would never go through a whole batch, but I have some friends who have burned off their tastebuds with the stuff, and would really love a homemade bottle for the holidays...

Hey, edamame2003, we commented to you over on our recipe, but we also wanted to go on record here to say thanks for your delicious looking rooster sauce which we fully intend to make ourselves - it just looks and sounds fantastic. "Good game," as they say - as far as we're concerned, everybody wins here because of all the great sharing of ideas. If we could "share" this virtual trophy with you we certainly would, because we know so many have already benefited from "the rooster." And as we said over on the other comment, we have already learned so much more from this helpful community of foodies than we could ever hope to contribute - so thanks to everyone. And P.S., we just love your blog, edamame, and the ideas you're sharing over there - folks, y'all need to go check it out: http://edamame2003.blogspot.com/

I'll second lapadia's statement! I, too, voted for you. Delicious sauce and congrats - what an honor to be an EP and Finalist!

CONGRATULATIONS on being the Editors' Pick runner up, however, I must let the world know that I, voted YOU!!!!

Delicious! and love the use of palm sugar here. I use it all the time in my cooking, and it deserves it's place because of how balanced the flavor is. Thanks!

Without the annoying tags, but with much apologies:

http://i869.photobucket.com/albums/ab252/lansolarian/Cooking/IMG_1167.jpg

My partner showed me this recipe and we went to make it. We couldn't find any Fresnos in our local area (they're probably in the farmer's markets, but we were wussies) so I went with a half and half of serrano and jalapenos. For the sugar, we grated two tablespoons of sugar off of a piloncillo, since we were already off the rails. Otherwise, we stayed true to the recipe!

It is delicious. We did a side-by-side taste test with the bottled Rooster and it is like night and day. I think the recipe could use a bit more garlic (or we need to use larger cloves!), but even so the taste is amazing--it's in-your-face fresh and has all the good parts of the sriracha experience and none of the bad. The consistency is perfect, and I'd gladly use it anywhere I'd use store bought sriracha (i.e. everywhere).

Here's hoping my attempt to show off our "Peacock" sauce works. If not, I'll post a link to a picture in a separate comment. Thank you so much, Edamame!

[IMG]http://i869.photobucket.com/albums/ab252/lansolarian/Cooking/IMG_1167.jpg[/IMG]

I've never voted for these things because I never felt I should have to create an account to vote. This recipe made me create one just to vote for it. Thank you!

This is a somewhat dumb question, but roughly how much is half a pound of fresno peppers (or red jalapeno peppers in my case) by volume, half a cup or so?

The recipe looks amazing--I am considering trying it with agave syrup instead of palm sugar. Anyone out there experimented with it?

I love Rooster (I've been known to drink it straight from the bottle) but I gotta tell you...Rooster is not Thai. Rooster is made in America and not what you will find on a table in Thailand. If you want to try an authentic Thai Sriacha...sample Shark Brand. It isn't as spicy....a tiny bit sweeter. You won't find it in Walmart but you can order it at www.importfood.com along with just about any other Thai condiment, herbs/spices, cooking tools/utensils etc...

By the way, thanks for the idea of making my own Sriacha. I have TON of ripe hot chilis in my garden that I have to use up. What a great way to utilize them.

I am so glad that this site was on my Google Reader!

Hot, sharp, and subtly fruity, Sriracha cravings tilt the condiment scale in our home on a regular basis. It is not surprising at all that there are a lot different takes recipe online (so addictive, isn't it?). After a 6+ hours of burning fingertips after my last tango with fresno peppers, I am are really looking forward to trying YOUR fresh take on srilacha, especially the tip for taming of those aggressive beasts overnight in the vinegar bath. cannot wait!

You can find this recipe here
http://www.shesimmers.com/2010/03/homemade-sriracha-how-to-make-authentic.html

I made this today and it was fantastic! I love it!! Beautiful orangey-red just like the pics and the flavor is awesome. I added extra garlic (and salt), just my personal preference. Also, I did not have palm sugar so I used 2 Tablespoons brown sugar + 1 teaspoon molasses. I thought it worked beautifully.

Also, I saved the part that you strain out because it looks and tastes like the Thai chile paste I use. I just put it in a jar with some olive oil (maybe there's a more appropriate oil for this, but evoo seemed just fine) on top and put in the fridge. I've also already added it to a dish and it was yummy! So, two great condiments for the price of one! Yea!! Thanks edamame2003 for this great recipe!

Is there a substitute for the chiles called for?

Can anyone suggest an alternate to the palm sugar?

Thank you for this! My favorite is the Sri Racha SUPER SOUR sauce, which I can no longer find. Anyone have any suggestions as to how I might alter this recipe to make it like the Super Sour sauce? (Or any idea where I can still get Super Sour sauce)?

thanks so much for the positive response and votes! i appreciate it--really happy to know there are lots of curious cooks just like me. The great thing about making your own condiments and sauces is the opportunity to adjust ingredients to your own taste--like making it up as you go. And knowing exactly what's in your sauce.

What a great recipe!

I can't wait to try this. Thank you for the recipe!

Just voted for @edamame2003 - good luck! Great intro. to the recipe. It's true, once you make it you will never buy it again. Love the vibrant orange color too - like a liquid sunset. Inspired by Amanda's Worcestershire piece in NYT mag featuring the sauce in a beautiful swing-top bottle, I did the same with Sriracha.

AAAAAAAHHHHHHHHHHHHHHH YOU HAVE RUINED ME FOREVAR.

I can no longer eat not-this-sriracha.

/lifes over.

Congratulations on being a finalist!! I'm going to try my hand at your recipe this weekend.

edamame2003 - CONGRATS on being a finalist! I was just telling a friend about your homemade version of this today and we both agreed we were making it, then I saw you were a finalist. So awesome :-)

Congratulations--I'm looking forward to trying this. I don't think I've seen red fresno chiles; do you know where to get them?

Congrats on the EP and good luck as a finalist, thanks for sharing your creative idea! Voted!!!!!

I love Sriracha too and add it to all kinds of things. I'm trying to get away from preservatives and make more of my own condiments, etc. I will definitely make this and love the spread idea with mayo/etc! Congrats on being a finalist!

Enchantedcook--your recipes are great...and the photos even better. wow! i think we share a very similar roasted tomatillo recipe. I keep my home made sriracha in the fridge for about a month...maybe longer.

Do you happen to know how long it will keep in the fridge?

I LOVE Sriracha sauce - so cool to see a homemade version. I'll have to try this!

Thanks so much for this! I love sriracha and love that I have a recipe for it now.

thanks for taking a look! easy, right? i love that there are so many uses for the sriracha taste. I re-purposed a spicy mayo recipe--I am convinced thats what they use in sushi rolls. I just like it in place of mayo--also use it on my kogi tacos.

I quit buying “Sriracha” , much as I love it, because of the additives so thanks for your homemade "Rooster" recipe, OH, and love your picture too!

Thanks for this. I've been cock-sauce curious since I first saw the love for it on Reddit, but can't get it in my country.

I love the rooster. Thanks for the recipe!