by edamame2003
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by Melanie.Einzig
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by Melanie.Einzig
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by edamame2003
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by Melanie.Einzig
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by Kitchen Butterfly
A&M's Testing Notes:
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1/2 pound
red fresno chiles, coarsely chopped
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4
garlic cloves
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1 teaspoon
kosher salt
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1 cup
distilled white vinegar
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2 tablespoons
palm sugar
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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.
Ask the hotline about this step!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.
Ask the hotline about this step!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.
Ask the hotline about this step!Once refrigerated, the sauce should have the same consistency and texture as the 'Rooster', but less salty and a whole lot fresher tasting!
Ask the hotline about this step!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.
Ask the hotline about this step!sounds delish! thanks for the idea--this may have to be my next stir fry!
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.
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?
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.
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!
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
great! glad you like it!
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!
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.
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...
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!
thank you! me too--my friends are asking for the stuff too!
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.
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 :)
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?
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 :)
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...
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...
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 couldn't find fresno peppers, so used mostly cherry bomb and a few cayenne and King Thai peppers.
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.
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 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.
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!
jimi--love the commitment. you won't be sorry when you make this sauce. 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?
i vaguely remember it being about 25 peppers?
The recipe looks amazing--I am considering trying it with agave syrup instead of palm sugar. Anyone out there experimented with it?
never tried the agave substitute for this recipe, but I use agave for everything, so I think it will work...
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.
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.
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!
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.
You can find this recipe here
http://www.shesimmers.com/2010/03/homemade-sriracha-how-to-make-authentic.html
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.com/blog/2009/07/homemade-thai-style-sriracha-chile-sauce-recipe-tuong-ot-sriracha.html
or here: http://www.whiteonricecouple.com/recipes/sriracha-chili-garlic-hot-sauce-recipe/ or here: http://www.hotsauceblog.com/hotsaucearchives/sriracha-rooster-sauce-recipe/. You can also read the back of the bottle of the Rooster sauce.
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!
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.
Is there a substitute for the chiles called for?
I'm fairly certain you could use red jalapenos - they are pretty similar to red fresno chiles.
Can anyone suggest an alternate to the palm sugar?
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).
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!
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!
:-) 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!
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.
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!
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.
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?
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!
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!
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.
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.
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
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Serious business.
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You must wear gloves or wrap your fingers in plastic wrap while cutting these peppers! They are HOT!
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This palm sugar comes in a plastic bag, inside a container. Yep, it's that sticky.
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The peppers and garlic macerate overnight in white vinegar and a little salt.
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In goes the palm sugar. You'll need to wash your hands after digging it out of the measuring spoon!
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A mere 5 minutes on the stove keeps the peppers fresh and vibrant.
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After they're cool, edamame2003 has you puree the peppers for a full 5 minutes in a blender. We were skeptical, but the sauce really does change in color and texture over that time.
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Who knows what's going on here. Better not to ask, really.
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Pressing the sauce through a fine sieve is surprisingly quick, and worth the extra dishes.
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Who would choose the store-bought stuff over this?
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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!