📝 About This Recipe
Capture the soul of the famous 'Rooster Sauce' with this elevated, home-fermented version that balances fiery heat with a sophisticated tang. Unlike store-bought varieties, this recipe utilizes a 5-day fermentation process to develop deep, complex probiotic flavors and a vibrant ruby hue. It is a harmonious blend of sun-ripened red jalapeños, pungent garlic, and a touch of sweetness that creates a versatile condiment perfect for drizzling over everything from avocado toast to spicy noodles.
🥗 Ingredients
The Chili Base
- 1.5 pounds Red Jalapeño Peppers (stems removed, kept whole)
- 1/2 pound Red Fresno Chilies (for added brightness and heat)
- 6-8 pieces Garlic Cloves (peeled and smashed)
The Fermentation & Seasoning
- 4 tablespoons Light Brown Sugar (packed)
- 1 tablespoon Kosher Salt (do not use iodized salt)
- 1/2 cup Distilled White Vinegar (high quality)
- 1/4 cup Rice Vinegar (for a mellow acidity)
- 2 tablespoons Water (filtered)
👨🍳 Instructions
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1
Thoroughly wash the red jalapeños and Fresno chilies. Remove the green stems but keep the seeds intact, as they provide the signature heat of the sauce.
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2
In a high-powered blender or food processor, combine the peppers, garlic cloves, brown sugar, and kosher salt. Pulse until the mixture forms a coarse, uniform paste.
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3
Transfer the chili paste into a clean, sterilized half-gallon glass jar. Ensure there is plenty of headspace at the top, as the mixture will bubble and expand during fermentation.
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4
Wipe down the inside edges of the jar. Cover the jar loosely with plastic wrap secured by a rubber band, or use a fermentation lid with an airlock.
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5
Place the jar in a cool, dark spot in your kitchen. Let it sit for 3 to 5 days. Once a day, remove the cover and stir the paste with a clean spoon to submerge any solids and check for tiny bubbles—the sign of active fermentation.
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6
Once the mixture smells pleasantly tangy and has developed a slightly darker red color (usually by day 5), pour the fermented paste back into the blender.
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7
Add the distilled white vinegar and rice vinegar to the blender. Puree on high speed for 2-3 minutes until the sauce is as smooth as possible.
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8
Place a fine-mesh strainer over a medium saucepan. Pour the puree into the strainer and use a silicone spatula to push the liquid through, discarding the remaining seeds and pulp for a silky texture.
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9
Bring the strained sauce to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 10-15 minutes.
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10
As the sauce simmers, it will thicken and the flavors will concentrate. Skim off any foam that rises to the surface.
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11
Remove from heat and let the Sriracha cool completely to room temperature. It will continue to thicken slightly as it cools.
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12
Transfer the finished sauce to sterilized glass bottles or jars. Store in the refrigerator for up to 6 months.
💡 Chef's Tips
Wear gloves when handling large quantities of hot peppers to avoid skin irritation. If you prefer a thicker sauce, simmer for an additional 5-10 minutes during the final cooking stage. Always use non-iodized salt, as iodine can inhibit the growth of beneficial bacteria during fermentation. If your sauce is too spicy, add an extra tablespoon of sugar; if it's too thick, whisk in a splash of water or vinegar.
🍽️ Serving Suggestions
Drizzle over a steaming bowl of Phở or spicy Ramen for an authentic kick. Mix with high-quality mayonnaise to create a creamy 'Sriracha Mayo' for sushi rolls or burgers. Use as a bold dipping sauce for crispy spring rolls or fried calamari. Stir a spoonful into scrambled eggs or over a breakfast burrito to start your day with heat. Combine with honey and lime juice to create a spicy glaze for grilled chicken wings.