Fresh Sriracha (aka, home made 'Rooster')

By • August 23, 2010 • 136 Comments

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Author Notes: Another Thai-centric sauce is the ubiquitous Sriracha, affectionately dubbed ‘Rooster’. Apparently, it’s not just for Thais anymore, as I have heard that is in just about every kitchen (from the Asians to Falafel stands and even in many fine dining establishments). I don’t have to go to Asian markets to pick up a bottle--Wal-Mart in Kennesaw, GA even carries it (I was on location last year and found it there!). It’s so popular that The New York Times has written about it and the ‘Rooster’ has a Facebook page with over 220,000 fans.
Don’t get me wrong--I love my Rooster and for the cost, why make it from scratch? I guess I’m just into testing out flavors and how they blend together--just curious, with some late summer time on my hands and gorgeous peppers available in my garden and at the farmers market. Plus, upon inspection of my ‘Rooster’ sauce, I found it contains Xanthan Gum and Sodium Bisulfite. I suppose it means that the commercial ‘Rooster’ is fermented, and uses the Sodium Bisulfite similarly to wine, as a preservative. - edamame2003
edamame2003

Food52 Review: Warning: once you make edamame2003's version, you may never be able to go back to commercial sriracha again. The vibrant color and piquancy of the fresh fresno peppers, combined with plenty of garlic and a boost of vinegar, make for a zippy, versatile condiment that would be great with anything from banh mi to scrambled eggs. We'd never used palm sugar before and were intrigued by its gentle sweetness, which helps to round out the heat of the sriracha. - A&MThe Editors

Serves 1 1/2 cups

  • 1/2 pound red fresno chiles, coarsely chopped
  • 4 garlic cloves
  • 1 teaspoon kosher salt
  • 1 cup distilled white vinegar
  • 2 tablespoons palm sugar
  1. Place all the ingredients except the sugar in a jar and let sit overnight to mellow the heat of the peppers. I guess one could consider this a brine.
  2. Place the mixture and sugar in small saucepan. Bring to a boil over high heat, then lower the heat and simmer for 5 minutes. Remove from heat and set aside to cool to room temperature.
  3. Transfer to a blender and puree for about 5 minutes, until a smooth, orange-red mixture forms. Run through a strainer and smush out as much juice as possible.
  4. Once refrigerated, the sauce should have the same consistency and texture as the 'Rooster', but less salty and a whole lot fresher tasting!
  5. I've also adapted a spicy Sriracha spread recipe combining a 1/2 cup vegenaise (or mayo, if you prefer), 1/8 cup of this fresh sriracha, and a Tablespoon of sweetened condensed milk. Yum for anything you'd use mayo on, but with a kick.
Jump to Comments (136)

Tags: savory

Comments (136) Questions (5)

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3 months ago MikeeLikesIt

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

Eda_takoyaki_cooking

3 months ago edamame2003

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!

Eda_takoyaki_cooking

3 months ago edamame2003

Plenty. dont fill up to high.

1000000198

3 months ago MikeeLikesIt

Thanks for the info! It pays to talk to the farmer -- Alvarez Farms in Yakima, WA -- they took care of me on the Fresnos!

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3 months ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Use a 1/2" head space. The sauce may separate in the jar - just shake well before opening, and before using.

Eda_takoyaki_cooking

3 months ago edamame2003

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!

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3 months ago MikeeLikesIt

Great - thanks for the quick response. How long did you process -- is 10-12 min enough?

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3 months ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Hi MikeeLikesIt (and Eda! Hi!) -- I can this, and similar, hot sauces all the time. 10 min for an 8 ounce jar, 15 for a pint. It holds perfectly for at least a year. I'm jealous of the Fresnos, too!

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3 months ago MikeeLikesIt

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.

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8 months ago Sharon

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.

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12 months ago Elizabeth Ellis

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

92_301_2

12 months ago Elizabeth Ellis

your local store may also get them for you if they order items from Melissa's

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about 1 year ago lawprof

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.

Stringio

about 1 year ago Basil Glew-Galloway

How long does it keep?

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over 1 year ago John

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

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over 1 year ago TheManMachine

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.

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over 1 year ago cpkog

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

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over 1 year ago angelitakarmalita

Yep, that's it!

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over 1 year ago Zo

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

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over 1 year ago angelitakarmalita

Red jalapenos would be a good substitute. Their the right color and they've got some heat.

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over 1 year ago Zo

Can this be made with round red chillies. We get only those red chillies here and that too dried ones.

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8 months ago Sharon

Also throw in several dried chile de arbol with the jalapenos. They add tremendous depth of flavor.

Chef_emily

over 1 year ago epicureanodyssey

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!

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over 1 year ago Debutante Daisy

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!

Stringio

over 1 year ago Amber Roth DeGrace

I adapted this recipe to make my own and blogged about it here: http://www.amberdegrace...

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over 1 year ago angelitacarmelita

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.

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over 1 year ago msgruvn

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.

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over 1 year ago angelitakarmalita

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!

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almost 2 years ago Butternut

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!

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almost 2 years ago Pauly

How many peppers equal 1/2 pound?

Eda_takoyaki_cooking

almost 2 years ago edamame2003

hi pauly-
I just happened to be making this today and using medium sized red jalapenos; i counted about 10-12 peppers in a half pound. good luck!

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almost 2 years ago Keith Petersen

Do you seed the peppers before adding them?

Eda_takoyaki_cooking

almost 2 years ago edamame2003

hi keith- no, don't seed them...well, unless you want a non-spicy sauce. The vinegar bath will mellow them out and then you can also strain out some of the seeds.

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almost 2 years ago Awb08

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!

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over 2 years ago MikeeLikesIt

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

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over 2 years ago lawprof

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.

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over 2 years ago choudin

Awesome recipe! Try growing or using these peppers! http://stores.ebay.com...

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over 2 years ago TheManMachine

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)

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almost 3 years ago MikeeLikesIt

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!

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almost 3 years ago angelitakarmalita

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!

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almost 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

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?

Eda_takoyaki_cooking

almost 3 years ago edamame2003

thats a good point--yes, I'm used to having just about everything available in socal. I love the cherry bomb peppers when they're available for the one week in october here and I get to the market early in sept-oct to pick out the red serranos. The green peppers don't seem to have ripened enough and aren't as spicy as the reds, so thats why I hold out and hoard the red peppers and freeze when I can.

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almost 2 years ago angelitakarmalita

Sorry, I'm just reviewing recent comments here and read your older one. I use Fresno chilies for the red jalapenos and I live on the East Coast (Washington DC area). They're not always available either, but fresher and more available than red jalapenos. Beware though, they are sweet, but can be really, really hot! I now make a really big batch when they are available since this sauce keeps so well.

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almost 3 years ago aargersi

Abbie is a trusted source on General Cooking.

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

Eda_takoyaki_cooking

almost 3 years ago edamame2003

right? i haven't either--especially since red jalapenos are always around. i'm glad you liked!

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about 3 years ago michaeljcorliss

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!

Eda_takoyaki_cooking

about 3 years ago edamame2003

sounds delish! thanks for the idea--this may have to be my next stir fry!

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over 3 years ago Melissa79

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

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over 3 years ago lawprof

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.

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about 3 years ago LLStone

How did the freezing work out? I'm thinking of freezing some too, and then breaking it out over the holidays for gifts? Anyone see any reason why this wouldn't work?

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almost 3 years ago ornamentalorb

Freezing is unnecessary. Though the flavor may diminish over time, this recipe contains enough chili and vinegar to prevent it from going bad for a decade if you refrigerate it.

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over 3 years ago lawprof

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.

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over 3 years ago Debutante Daisy

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.

Stringio

over 3 years ago Risa Golding

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.

Eda_takoyaki_cooking

over 3 years ago edamame2003

I'm glad you're making it. Try red serranos or yes, red Thai chili peppers work best. I've had a really hard time finding them other than once a year, but it you can get them, that's great. Just make sure they're not bird chilis. The small peppers--that would be way too spicy and tough to work with. You need to use a meatier chili. good luck!

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over 3 years ago Plant Muncher

Made your Sriracha recipe, it totally rocks. This hot sauce loving vegan thanks you.
http://www.plantmuncher...

Eda_takoyaki_cooking

over 3 years ago edamame2003

great! glad you like it!

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over 3 years ago balancefromwithin

edamame2003 this is awesome!

we made it here; http://www.bespoke303.com...

thanks for sharing!

Mike

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almost 4 years ago Kitchen Butterfly

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

Claire

almost 4 years ago midnitechef

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

Fb

about 4 years ago BlueKaleRoad

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!

Eda_takoyaki_cooking

about 4 years ago edamame2003

you're so welcome! whenever i see red chili peppers at the farmers market, i just buy them and stock pile because i know I will always want the sauce, and i've been giving it away as host gifts too. i'm glad you like it.

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about 4 years ago creed

how long will it last in a container?

Eda_takoyaki_cooking

about 4 years ago edamame2003

hi there-i put mine in a squeeze bottle in the fridge. it should be good for a month, though i finish mine before that...

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about 4 years ago jlabarge

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!

Eda_takoyaki_cooking

about 4 years ago edamame2003

thank you! me too--my friends are asking for the stuff too!

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about 4 years ago luzform

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.

Eda_takoyaki_cooking

about 4 years ago edamame2003

hi there! did you boil the peppers/vinegar to reduce the vinegar? You can boil for longer than the 5 minutes for more of a reduction too :)

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about 4 years ago Literary Equivalent

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.

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about 4 years ago santa

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

Eda_takoyaki_cooking

about 4 years ago edamame2003

thanks santa! i go through a bath about every two/three weeks, but I have kept it in the fridge for at least a month. You'll start finding dishes to put it on :)

Lynn0001_3_2

over 4 years ago LynnATL

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

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over 4 years ago Chelseabell

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

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over 4 years ago Rubik

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...

Eda_takoyaki_cooking

over 4 years ago edamame2003

Hi Rubik- you can take out seeds or leave in the vinegar longer to mellow out the peppers. mine seems tamer each time i use it...

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over 4 years ago Calamityville

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.

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over 4 years ago rlthorn

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

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over 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I couldn't find fresno peppers, so used mostly cherry bomb and a few cayenne and King Thai peppers.

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over 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

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

Chef_emily

over 4 years ago epicureanodyssey

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

Notgood

over 4 years ago mtlabor

thanks for sharing! I need to make this pronto!

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over 4 years ago jazztafari

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!

Eda_takoyaki_cooking

over 4 years ago edamame2003

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!

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over 4 years ago Cooktopus

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...

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over 4 years ago ShoeboxKitchen

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...

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over 4 years ago The Enchanted Cook

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

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over 4 years ago lapadia

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

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over 4 years ago aliyaleekong

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!

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over 4 years ago Goosey

Without the annoying tags, but with much apologies:

http://i869.photobucket...

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over 4 years ago Goosey

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...

Eda_takoyaki_cooking

over 4 years ago edamame2003

i am so excited for you goosey! i love the pic--and glad it tastes good too. i've been substituting the fresh version for the rooster and i agree--it is just really good, i agree with you and many others that it could use more garlice/salt. i guess i was just being conservative. thats why cooking is so fun--everyone can make a recipe their own.

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over 4 years ago jimi

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!

Eda_takoyaki_cooking

over 4 years ago edamame2003

jimi--love the commitment. you won't be sorry when you make this sauce. thank you!

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over 4 years ago joshcmorrison

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?

Eda_takoyaki_cooking

over 4 years ago edamame2003

i vaguely remember it being about 25 peppers?

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over 4 years ago MikeeLikesIt

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

Eda_takoyaki_cooking

over 4 years ago edamame2003

never tried the agave substitute for this recipe, but I use agave for everything, so I think it will work...

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over 4 years ago Debutante Daisy

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.

Eda_takoyaki_cooking

over 4 years ago edamame2003

hi debutante-i wound up making this sauce for the same reason--too many peppers in my garden, which is never a bad thing. i'm thai, and I've never used shark brand--but agree--my taste prefers a sweeter spice than the rooster. and this taste so fresh--you will be very pleased.

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over 4 years ago TexInTheKitchen

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

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over 4 years ago Jennifer Ann

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!

Eda_takoyaki_cooking

over 4 years ago edamame2003

i burned my finger tips too! glad A&M made note of the gloves/plastic wrap. i just served the sauce with dinner and everyone loved it.

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over 4 years ago georgety

You can find this recipe here
http://www.shesimmers.com...

Eda_takoyaki_cooking

over 4 years ago edamame2003

I am a fan of shesimmers--love her descriptions and recipes, but I hope you aren't implying anything. you can find many variations of a recipe: http://www.vietworldkitchen...
or here: http://www.whiteonricecouple... or here: http://www.hotsauceblog.... You can also read the back of the bottle of the Rooster sauce.

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over 4 years ago The Enchanted Cook

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!

Eda_takoyaki_cooking

over 4 years ago edamame2003

So great enchanted cook! And I like how you substituted the palm sugar. I wasn't sure what would work. But I think that's the fun in sharing recipes. That it can be re-interpreted in so many different ways. You can build on something and call it your own.

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over 4 years ago iluvdessert

Is there a substitute for the chiles called for?

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over 4 years ago The Enchanted Cook

I'm fairly certain you could use red jalapenos - they are pretty similar to red fresno chiles.

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over 4 years ago FortWorthGuy

Can anyone suggest an alternate to the palm sugar?

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over 4 years ago The Enchanted Cook

I just made this today and I didn't have palm sugar so I substituted 2 Tablespoons brown sugar + 1 teaspoon molasses. DELICIOUS! I also added extra garlic (just my preference).

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over 4 years ago takora

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)?

Eda_takoyaki_cooking

over 4 years ago edamame2003

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.

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over 4 years ago KelseyTheNaptimeChef

What a great recipe!

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over 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

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

Mcs

over 4 years ago mcs3000

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.

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over 4 years ago JimHero

AAAAAAAHHHHHHHHHHHHHHH YOU HAVE RUINED ME FOREVAR.

I can no longer eat not-this-sriracha.

/lifes over.

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over 4 years ago JimHero

Also, I doubled the garlic. Why? CAUSE IM CRAZY

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over 4 years ago gingerroot

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

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over 4 years ago The Enchanted Cook

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 :-)

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

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?

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over 4 years ago lapadia

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

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over 4 years ago TheWimpyVegetarian

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!

Eda_takoyaki_cooking

over 4 years ago edamame2003

hi chez suzanne! i recently started becoming obsessed with label reading and trying to figure out how to make my own condiments too. what a great feeling and it tastes so good too!

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over 4 years ago Kitchen Butterfly

:-) Smiling......because my 'family famous' tomato salsa comes from fudging my own ingredient proportions from the label of a dorito salsa jar. I love that there are other weird people who do that - no better way to learn me thinks!

Eda_takoyaki_cooking

over 4 years ago edamame2003

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.

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over 4 years ago The Enchanted Cook

Thank you so much! Funny about the roasted tomatillo recipe because I also have a chimichurri recipe which I use to marinate flank steak, carne asada and use as a garnish! I think we have similar tastes. I'll definitely be making your sriracha sauce - thanks for the recipe!

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over 4 years ago The Enchanted Cook

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

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over 4 years ago The Enchanted Cook

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

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over 4 years ago gingerroot

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

Eda_takoyaki_cooking

over 4 years ago edamame2003

hi gingerroot--i think these days, we take so much for granted, and when we break things down to its simplest, we realize that everything we want is right in front of us, and doesn't need to be mass produced to be good. how great is that?

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over 4 years ago gingerroot

I made a version of this with green jalapenos today (am still searching for a local fresno pepper source) and while the taste was obviously very different - it was so exciting! Thanks again edamame2003 for the inspiration and recipe - you are so right, it is so great that we have what we need right in front of us - we just have to try it/do it/make it!

Eda_takoyaki_cooking

over 4 years ago edamame2003

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.

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over 4 years ago lapadia

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!

Eda_takoyaki_cooking

over 4 years ago edamame2003

agreed lapadia. its a recipe that's so simple, but the implications of being able to blend your own flavors to your taste without preservatives is pretty exciting.

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over 4 years ago Phish

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.

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I love the rooster. Thanks for the recipe!