5 Ingredients or Fewer

Fresh Sriracha (aka, home made 'Rooster')

August 23, 2010
7 Ratings
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

Test Kitchen Notes

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&M —The Editors

Watch This Recipe
Fresh Sriracha (aka, home made 'Rooster')
  • Serves 1 1/2 cups
Ingredients
  • 1/2 pound red fresno chiles, coarsely chopped
  • 4 garlic cloves
  • 1 teaspoon kosher salt
  • 1 cup distilled white vinegar
  • 2 tablespoons palm sugar
In This Recipe
Directions
  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.

See what other Food52ers are saying.

  • Rusty Luthe
    Rusty Luthe
  • Beth Cloer Welsh
    Beth Cloer Welsh
  • Melissa S
    Melissa S
  • Scott Citron
    Scott Citron
  • boymeetsgirlmeetsfood
    boymeetsgirlmeetsfood
I work in the entertainment business, and in my free time, I really enjoy growing my own vegetables, trolling my local farmers markets and trying to re-create yummy dishes I eat at my favorite restaurants. My son is a big influence on how and what I cook. He's my guinea pig and promises to try anything I make once. Luckily the recipes on food52 are bountiful and delicious.

147 Reviews

Redneckchef December 23, 2020
Hello..what are Fresno peppers..Do they go by a different name...Where can I find them
 
Rusty L. December 1, 2020
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.
 
Beth C. August 13, 2020
Can you use this recipe but, with say banana peppers or shisito?
 
Melissa S. May 12, 2020
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.
 
Jacob March 2, 2019
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.
 
Scott C. May 13, 2018
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.
 
boymeetsgirlmeetsfood January 17, 2018
Question! Would you be able to soak the chillies in the vinegar mixture for 36 hours instead of a day? Thanks in advance!
 
angelitakarmalita January 17, 2018
Absolutely, although it may take a little more of the sting out of whatever chili your using. I've done an extended brine w/o loss of any sort.
 
boymeetsgirlmeetsfood January 18, 2018
Thanks for your speedy response! Put them in the brine last night and will blitz them tomorrow morning- hoping they still have a kick!
 
mstv November 15, 2015
Just made this again (2nd year in a row) and doubled it this time. Really nice recipe. Thank you for sharing.
 
MikeeLikesIt September 17, 2014
Thanks edamame2003 & Mre Wheelbarrow for your guidance, canned & froze over 2 gallons of sriracha last night!
 
Author Comment
edamame2003 September 16, 2014
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!
 
Author Comment
edamame2003 September 16, 2014
Plenty. dont fill up to high.
 
MikeeLikesIt September 16, 2014
Thanks for the info! It pays to talk to the farmer -- Alvarez Farms in Yakima, WA -- they took care of me on the Fresnos!
 
MrsWheelbarrow September 16, 2014
Use a 1/2" head space. The sauce may separate in the jar - just shake well before opening, and before using.
 
Author Comment
edamame2003 September 16, 2014
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!
 
MikeeLikesIt September 16, 2014
Great - thanks for the quick response. How long did you process -- is 10-12 min enough?
 
MrsWheelbarrow September 16, 2014
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!
 
MikeeLikesIt September 16, 2014
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.
 
Sharon May 8, 2014
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.
 
Elizabeth E. January 1, 2014
you can order the red fresno chili peppers online of they are not available locally
 
Elizabeth E. January 1, 2014
your local store may also get them for you if they order items from Melissa's
 
lawprof December 7, 2013
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.
 
Basil G. December 6, 2013
How long does it keep?
 
John September 18, 2013
Who cares about less salty. Sriracha is too gag nasty sweet. Recipe fail.
 
Sharon May 14, 2018
John, Sriracha, sweet? Are we talking about the same sauce? The commercial brand is certainly not at all sweet, but plenty hot. The beauty of making these condiments yourself is that you can tweak them to your own exact liking. With nearly all recipes of this sort, I find the sweet/salt/vinegar balance not to my liking. And with virtually ALL pickling recipes, I prefer much less sugar and much more salt, so I adjust and customize it to my own taste, and so should you. Be brave! Recipes are merely guidelines and not the holy grail. Tweak it until it meets YOUR standards. Try it again and make it your own. Rock it! Happy cooking!
 
TheManMachine September 11, 2013
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.
 
cpkog September 11, 2013
So the juice that you smush through the strainer is the sauce? After refrigerating?
 
angelitakarmalita September 11, 2013
Yep, that's it!