Recipe by Chef John
"Not only is making your own hot sauce (also known as rooster sauce) at home possible, it's really fun and there's hardly any work involved. Serve it on just about anything."
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red jalapeno peppers, stems cut off
red serrano peppers, stems cut off
light brown sugar
distilled white vinegar
I grow my own peppers and receive peppers from friends so I plan to make a lot. It is great!, Maybe I could sell some to Tania :-)
I made this sauce I didn't get a lot of bubbles after 5 days so I don't know if it's good, seems to be to thin.
I used the honey like he mentioned, and a little more garlic than the recipe called for, both excellent choices. But... I also made a batch and used pineapple juice instead of vinegar... OMG! WHAT A GAME CHANGER! I've had people offer to pay the cost ANN pay for my time to make it for them!
This is really close to what I came up with. I might use slightly less vinegar, and a add a bit of starter made with brewer's yeast to kick start fermentation. However, either way, I can't go back to the store bought Sriracha any more as the homemade really is that much better.
I try to make bigger batches and then water bath it into smaller jars to give to friends. Also freezes well if you go for that 10-15lb batch.
This is almost the same process as Tabasco, the red peppers, salt and fermentation, straining and heating. Great combination!
I have one suggestion, do not throw the mash away after straining, wrap it in a cheesecloth corner (make a pouch)and use it for seasoning ANYTHIN' you boil; shrimp, crabs, crawfish, potatoes, chicken, noodles....
one CAVEAT, cover the lid while boiling, if you don't you will basically OC everyone in the house. Enjoy!
I wonder how would it taste if you skipped the cooking step. It would be full of beneficial bacteria which is very healthy.
A little mold forming between stirs is this normal?
great, I put 1/2 the salt, and stevia, and it was great, thank you ,
* Percent Daily Values are based on a 2,000 calorie diet.
How to Make Homemade Sriracha Sauce
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 1
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