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Sriracha Sauce Recipe This Thai or Vietnamese sauce is sometimes called "cock sauce" or "rooster sauce" due to the picture of the rooster on the popular sauce made by Huy Fong Foods.
Here are two different recipes for making Sriracha sauce - one fresh and one fermented.
Fresh Sriracha Sauce Recipe This is the quick version of Sriracha. It's hot, garlicy, with a touch of sweetness. Ingredients: 1/2 pound Fresno, Holland (long) or Cayenne chiles, destemmed, and coarsely chopped Directions: 1. Put all ingredients in small saucepan, bring to a boil, and then simmer for 5 minutes. Remove from heat and set aside to cool. 2. Transfer to a blender and blend to desired texture. Add a little water if needed for proper blending. 3. Refrigerate for at least a week before using to allow flavors to blend and mellow. After a week adjust taste with salt, sugar or vinegar. Serve at room temperature. Makes 1 cup
Use less garlic than in the fresh version. Ingredients: 1/2 pound Fresno, Holland (long) or Cayenne chiles, destemmed, and coarsely chopped Directions: 1. Combine the chiles, garlic, salt, and sugar and chop coarsley in a food processor. Place the mixture in a non-reactive bowl (such as glass or stainless steel) and cover with plastic wrap. Leave at room temperature for 3 to 4 days, until small bubbles are forming in the mixture. This takes less time at higher temperatures and more time at lower temperatures. If any mold forms remove with a spoon. 2. Add the fermented mixture and vinegar to a saucepan. Bring to a boil and then simmer for 5 minutes. 3. Remove from heat and cool to room temperature. Transfer to a blender and blend to desired texture. Add a little water if needed for proper blending. 4. Refrigerate for at least a week before using to allow flavors to blend and mellow. After a week adjust taste with salt, sugar or vinegar. Serve at room temperature. Makes 1 cup
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