How to Make Prep: 30 mins

Cook: 5 mins
Homemade
Additional: 3 days
Sriracha Sauce
Total: 3 days 35 mins
Servings: 24
Sriracha sauce (also known as
rooster sauce) is possible to Yield: 1 1/2 cups
make at home with just a few
ingredients! It's really fun
and there's hardly any work
involved. Serve this
homemade hot sauce on just
about anything.
By Chef John

Ingredients Directions
1 pound red jalapeno Place jalapeño and serrano peppers into a
peppers, stems cut off blender with water, garlic, brown sugar, and salt.
Pulse several times, them blend until smooth.
½ pound red serrano
peppers, stems cut off
Transfer puree into a large glass jar or pitcher.
⅓ cup water Cover container with plastic wrap and place into
4 cloves garlic, peeled a cool dark location for 3 to 5 days, stirring and
scraping down the sides once a day. The mixture
3 tablespoons light
will begin to bubble and ferment. Rewrap after
brown sugar
every stirring and return to a cool, dark place
1 tablespoon kosher salt until the mixture is bubbly.
½ cup distilled white
vinegar Pour fermented mixture back into the blender;
add vinegar and blend until smooth. Strain
mixture through a fine-mesh strainer into a
saucepan, pushing as much of the pulp as
possible through the strainer into the sauce.
 Discard remaining pulp, seeds, and skin left in
the strainer.

Transfer sauce into a small saucepan; bring to a

boil over medium heat, stirring often, until
reduced to your desired thickness, about 5 to 10
minutes.

Let sauce cool to room temperature. The sauce

will thicken a little when cooled. Transfer sauce
to jars or bottles and store in the refrigerator.

Cook's Note:
I used about 75% red jalapeños, also sold as
Fresno chilies, and about 25% red serrano chilies
so this version is probably a bit spicier than the
rooster sauce you're probably more familiar with.

Nutrition Facts
Per Serving: 16 calories; protein 0.5g;
carbohydrates 3.6g; fat 0.2g; sodium 241.8mg.

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Printed from https://www.allrecipes.com 06/20/2022