Sriracha as we know it today has been popularized by Huy Fong Foods and their big red "rooster" bottle (complete with a giant rooster logo and bright green cap, making it easy to identify in your fridge). But the sauce has a rich history and is named after a coastal city in central Thailand's Chonburi Province "Si Racha". Here is a version you can make in your own kitchen. It's not as spicy as the Huy Fong version, but it gives you major street cred -- especially if you bust out these swing-top stopper bottles with hand-carved chili-pepper stamp.
This sauce has a great, addicting flavor -- hot, sweet and garlicky -- and just like the real "Rooster Sauce", it tastes awesome on just about anything. Next time, I might try red serranos and a few extra Thai chilies to up the Scoville factor!
(recipe adapted from The Sriracha Cookbook by Randy Clemens)
1 3/4 pounds Fresno Chili Peppers, Red Jalapenos or Red Serrano ( I used Fresno)
3 Thai Chili Peppers
2 tbsp Garlic Powder + additional as needed
2 tbsp Granulated Sugar + more as needed
1 tbsp light brown sugar
1 tbsp kosher salt
3 cloves garlic
1/2 cup distilled white vinegar + more as needed
Water as needed
2lb Glass jar
Step 1: Prep the Peppers
Remove stems from chili peppers and half lengthwise
Remove outer skin from cloves of garlic. I use the back of a knife. Place garlic clove on hard surface, and then press down gently with the back of a knife. This will help the skin come off easier.
Measure out sugars and garlic powder
Step 2: Processs in a food processor
In your food processor, add peppers, salt, granulated sugar, garlic powder, garlic and brown sugar. Pulse until a coarse puree forms.