Sriracha - Homemade Sriracha Hot Chili Sauce Recipe - Rooster Sauce
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Published 2013-09-16
All Comments (21)
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Check out the recipe: www.allrecipes.com/Recipe/235276/How-to-Make-Homem…
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Side note, don't smell the pot when you're boiling the Sriracha unless you wish to void your sinuses of the first layer of skin.
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Chef you don't understand how giddy I get when I look for a recipe online and yours shows up. I always know to trust that it'll come out really good, you're a legend at my family's kitchen table
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You can use the discarded mash to make mustard. Pour beer into the mash and strain again (if you wish) to make the liquid portion of your mustard seed soak. Just like your dijon mustard only with a little zip.
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Recipe looks great! Just a side note as a chili grower: Fresno chilies are different species compared to jalapenos, although very similar. Fresnos are thinner/less "meaty" and are a touch hotter than jalapenos.
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Hi Chef. Living in England I had never tasted Sriracha and was unable to buy it any supermarket, so I made your sriracha recipe about a month ago. Really enjoyed the taste. Then the local Asda (wallmart) started selling it. So I bought some. And apart from the store bought being a bit thicker, I could not tell the difference. Thanks Chef, all the best, Andy from Hartlepool
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"Although, I've always condidered those people kind of unclear on the concept of a hot sauce." lmao!!
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"They're just microorganisms. They don't have to do that but they do" 😂😂
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Don’t discard the sediment after blending!! Dehydrate it and grind it into a fermented chili powder. It’s very delicious!
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Chef John has the most unusual and entertaining inflection when he speaks. One of a kind! Always appreciate the great inside culinary knowledge equally.
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Hi Cheff John, thanks for the recipe! I tried it a few months ago and it was great. I made a new batch today and I came back here to check the recipe again because it turned out delicious. Greetings from Argentina.
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It's 2023 now and between supply chain issues and tensions overseas the Huy Fong brands have vanished from store shelves. THANK YOU SO MUCH FOR THIS RECIPE CHEF!!!!
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Just finished a batch, I used green Jalapenos, red Thai (couldn't find Serranos at my local grocery store) and orange Habaneros, doesn't have a very inviting color but it's tasty and has a pretty good kick! I've got some Ghost, Moruga Scorpion and Carolina Reapers growing, and once it's harvest time I'm kicking the heat factor up a few notches! Cheers, Chef John!
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Made this last year. Canned it and it was awesome! No store bought hot sauce can match this. I used habanero and hot cherry peppers. Making it again this year. It canned very well. I boiled in water bath for 20 mins. Done.
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I like this dudes voice, its not boring like some people, and very clear. Gonna try this today
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The way chef John explains the recipes....!!! Love it!!!!
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This is wonderful. I grow a few varieties of hot and sweet peppers in my garden and this will be a wonderful way to use them. Thank you!!
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I live in Thailand and I have access to local peppers called Prik Chee Fah. If you can get those, they are the real deal and the original chili used in this sauce. Not too hot but full of flavor. They are also called "pointing to the sky" red spur chilis.
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This is by far the best Sri racha recipe video I've come across in YouTube so far .
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Than you Chef for this video. I made the sauce and it was amazing. Will definitely mix hotter peppers next time but what a flavour. So much better than store bought. Love your videos. I think you are great. Any chance you can do a video on baking chestnuts. Maybe you have already and would love the link if so.
