Learn to make the fiery rooster sauce fresh from scratch
The vibrant colour 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.— Food52 Review
Fans of spicy food all probably share a special affinity for the infamous glowing red bottled Asian hot sauce with a green cap. With its Thai roots, Sriracha chilli sauce (which is named after the town Si Racha in Thailand) has become a spicy sauce addictive obsession, making a fiery mainstay as a go-to condiment for all types of cuisines. From Southeast Asian food to pizza, hamburgers to falafel, learn how to make this sauce that truly tastes good on everything.
With the characteristic rooster as its logo, the astrological sign of creator David Tran, Sriracha quickly became a household condiment loved by millions. Tran’s hot sauce history dates back to the Vietnam War, when his family made a living selling dipping sauces, especially popular with soldiers. By 1979 Tran and his family raised enough money to leave Vietnam and immigrate to the United States. They travelled on a boat called the Huy Fong (which eventually became the name of his sauce company), and soon after began to package a special blend of spicy peppers, sugar, salt, vinegar and garlic. Even though it was initially created to satisfy homesick Vietnamese cravings, it became loved and devoured by people of all ethnic backgrounds.
Mix together the jalapeños, garlic, vinegar and salt in a jar. Combine well and let it sit overnight on the counter.
The next day, put the mixture into a small pan and add the sugar. Bring it to a boil over high heat, once it starts to boil, reduce to low and let it simmer for 10 minutes. Then, turn off the heat and let it cool to room temperature.
Once it has cooled, transfer the mixture to a blender. Purée for about ten minutes until it is very smooth. You may have to process longer if the mixture is still clumpy. It should become a bright red-orange colour.
Strain the red-orange mixture making sure to drain as much of the liquid as possible. The texture should be similar to that of the bottled Sriracha.
Move the mixture to a jar or sealable bottle, and it’s ready to eat! This can be stored in the refrigerator for up to one month.
Tips and warnings
- Use gloves while handling the red jalapeños, avoid contact with eyes.
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