Homemade sriracha (aka "Rooster Sauce") is oh-so-easy. We've been eating the store bought stuff for years, but Pete read the label recently and we realized that as good as it tasted we just weren't the biggest fans of the preservatives that our favorite brand was adding.
And really, it's so simple. I'm not sure why we haven't been making it all along. It's the perfect blend of chilies, garlic, sweetness and vinegar. The recipe I started with came from here. I modified it to suit our preference, and I've included my version is below.
A note about chilies: please, please wear gloves when you seed your hot peppers. Otherwise you might find yourself up all night, crying with your burning fingers in a bowl of ice water. Or so I am told.
Also a note on color: my rooster sauce is a deep rosy orange rather than the red of purchased sauce. I'm down with that. I buy my peppers from my Amish farmer friend Mary and she grows just about everything. So that's what I get and that's what I used.
Homemade Sriracha Rooster Sauce
- 1 lb of assorted hot chilies, stemmed, seeded (leave more seeds in for more heat), and chopped
- 1 to 2 heads of garlic (about 8 to 10 average sized cloves), peeled and smashed
- 2 tsp salt
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 3 Tb honey
Combine chilies, garlic, salt, and vinegars in a sauce pan. Simmer for 20 to 30 minutes to soften peppers and garlic.
Add honey, remove from heat and allow to cool somewhat.
Blending hot liquids, especially hot siracha is insanity and can send you to the emergency room. Know how to do this properly to prevent a siracha blender volcano. Because that would be terrible in so many ways. Cool first, then start at your blender's lowest speed.
When somewhat cooled, puree until completely smooth in your blender or in the pan with a submersion blender. Depending on your equipment this will take up to 4 or 5 minutes. In my Vitamix it was fast, but if your blender lacks oomph give it plenty of time.
Allow to sit before you take the cover off of the blender. Don't breathe the steam as it is spicy and will take your breath away!
Return to pan and over medium-low heat to a simmer.
If you want to you can freezer your sriracha in small jars (or make a smaller batch and just keep it in the fridge), but I chose to can mine. Using the basic canning process I outlined here, can in quarter-pint or half-pint jars in a hot water bath for 15 minutes.
As for how many jars, well… I have no idea. Because:
1) I was so excited about it I keep giving it away to friends, and
2) Pete and his sister (who has spent the past three months with us) are so crazy about it I think the're downing entire jars with breakfast
I will make this every year from here on our. We love it more than my salsa. It's that good.
Edited to add: I just made a batch today and yield is around 5 half-pint jars of spicy goodness. The recipe doubles (or triples, or… well, today I made a 5x batch) beautifully.
P.S. Here is a printable version for those who prefer a hard copy: Download HomemadeSiracha
Originally posted in 2012.