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Serves 1 1/2 cups
1/2 pound red Fresno chilies, coarsely chopped
4 garlic cloves
1 teaspoon kosher salt
1 cup distilled white vinegar
2 tablespoons palm sugar or brown sugar
1. Place all the ingredients except the sugar in a jar and let sit overnight to mellow the heat of the peppers. This could be considered this a brine.
2. Place the chili 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 push out as much juice as possible.
4. Once refrigerated, the sauce should have the same consistency and texture as the Sriracha 'Rooster' brand sauce, but less salty and a whole lot fresher tasting!
5. This can also be adapted into a spicy Sriracha spread by combining a 1/2 cup mayonnaise, 1/8 cup of this fresh sriracha, and 1 Tablespoon of sweetened condensed milk. For anything you'd use mayo on, but with a kick.
1/2 pound red Fresno chilies, coarsely chopped
4 garlic cloves
1 teaspoon kosher salt
1 cup distilled white vinegar
2 tablespoons palm sugar or brown sugar
1. Place all the ingredients except the sugar in a jar and let sit overnight to mellow the heat of the peppers. This could be considered this a brine.
2. Place the chili 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 push out as much juice as possible.
4. Once refrigerated, the sauce should have the same consistency and texture as the Sriracha 'Rooster' brand sauce, but less salty and a whole lot fresher tasting!
5. This can also be adapted into a spicy Sriracha spread by combining a 1/2 cup mayonnaise, 1/8 cup of this fresh sriracha, and 1 Tablespoon of sweetened condensed milk. For anything you'd use mayo on, but with a kick.
