Photo by: Sarah Shatz
Fresh Sriracha (aka home made 'Rooster')-
Warning: once you make this version, you may never be able to go back to commercial sriracha again. The vibrant color and piquancy of the ... more
Fresh Sriracha (aka home made 'Rooster')-
Warning: once you make this version, you may never be able to go back to commercial sriracha again. The vibrant color and piquancy of the ... more
Photo by: Sarah Shatz
Fresh Sriracha (aka home made 'Rooster')-
Warning: once you make this 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. - A&M
Fresh Sriracha (aka home made 'Rooster') by edamame2003
Serves 1 1/2 cups
1/2 pound red fresno chiles, coarsely chopped
4 garlic cloves
1 teaspoon kosher salt
1 cup distilled white vinegar
2 tablespoons palm sugar (or substitute light brown sugar)
1. Place all the ingredients except the sugar in a jar and let sit overnight to mellow the heat of the peppers.
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 le less
Fresh Sriracha (aka home made 'Rooster')-
Warning: once you make this 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. - A&M
Fresh Sriracha (aka home made 'Rooster') by edamame2003
Serves 1 1/2 cups
1/2 pound red fresno chiles, coarsely chopped
4 garlic cloves
1 teaspoon kosher salt
1 cup distilled white vinegar
2 tablespoons palm sugar (or substitute light brown sugar)
1. Place all the ingredients except the sugar in a jar and let sit overnight to mellow the heat of the peppers.
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 le less
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