Fresh Sriracha! Fear the Rooster!

Introduction: Fresh Sriracha! Fear the Rooster!

About: I am a Woodworker, a Do It Yourself-er, a Tinkerer, a Husband, and a Father. I am in no way a professional, I'm just sick of living in a throw away society. Why should we buy everything we need, when buildin…

Now you too can make the hot sauce we have all come to love in recent years, Sriracha!

Originating from Thailand, Reportedly in the early 1930's, in the town of Si Racha, Thailand, Sriracha sauce has become a main staple ingredient in the United States for food lovers everywhere. Used alone it makes a great dipping sauce for seafood, or used as a hot sauce on a variety of dishes where extra flavor is desired, Or even added to mayonnaise and used as a great condiment for burgers!

In the united states it is also commonly known as "Rooster Sauce" due to the commercially available varieties commonly having a bright red rooster on the bottle.

Step 1: Ingredients

1 Pound of fresh Red Fresno Chili's

1 Head of garlic

2 Cups of distilled white vinegar

4 Tablespoons light brown sugar

2 Teaspoons Kosher salt

This recipe makes approximately 3 cups of fresh sriracha.

Step 2: Day 1 : Preperation

Start by rinsing your peppers and coarsely chopping them.

Then place them in a clean glass bowl or jar, and add the rest of the ingredients, With the exception of the sugar.

Cover, And place in the refrigerator overnight.

This process "calms" the heat of the peppers.

Step 3: Day 2 : Cooking

Place in a saucepan, on medium heat, add sugar, And bring to a boil.

Boil the mixture for 10 minutes, Stirring gently to ensure the sugar doesn't burn on.

Remove from heat, And let your creation cool to room temperature.

Step 4: Finishing the Sauce

Place the cooled mixture into a blender, and gently pulse-mix the mixture until its started blending well.

Once it has a good start, Puree the mixture for approximately 6-7 minutes, Until it's nice and smooth, With a gentle orange color.

When your done, Strain the mixture through a small mesh strainer, to remove the sauce from the pulp and seed chunks.

Refrigerate, And take pride in knowing you just created something awesome!! This will be the tastiest, freshest Sriracha you will ever eat :)

Until next time,


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    7 Discussions

    Josehf Murchison
    Josehf Murchison

    4 years ago

    Of course cooking kitchen and the cat under foot.


    4 years ago

    I really like siracha. are all your sauce pans glass? It never crossed my mind to use a glass saucepan for an electric stovetop.. I have gas anyway. cool!


    Reply 4 years ago

    I like the glass ones for the glass cooktop. my cooktop is kinda shot, it only has 2 settings that work. off, and super high. so the glass pans let me make sure im not burning everything on. I really miss having a gas stove, a LOT.