Sriracha
By Diane UngerPublished on March 9, 2015
Time
1¼ hours, plus 24 hours resting
Yield
Serves 96 (Makes about 2 cups)
Ingredients
1 ½ pounds red jalapeño chiles, stemmed and seeds reserved12 garlic cloves, peeled1 cup water ¾ cup distilled white vinegar 1 cup sugar 3 tablespoons salt
Instructions
- In blender, process jalapeños; up to 1 tablespoon reserved jalapeño seeds, if desired; garlic; water; and vinegar until smooth, about 2 minutes. Transfer mixture to large saucepan and whisk in sugar and salt.
- Bring to boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally and skimming any surface foam, until mixture is thickened and reduced to 2 cups, about 25 minutes. Remove pan from heat and let cool for 5 minutes.
- Return mixture to blender and process on low speed until smooth, about 20 seconds. Transfer to large liquid measuring cup and let cool completely. Pour cooled mixture into jar or plastic squeeze bottle with tight-fitting lid and refrigerate for at least 1 day before using. Sriracha can be refrigerated for up to 3 months.
Time
1¼ hours, plus 24 hours restingYield
Serves 96 (Makes about 2 cups)Ingredients
1 ½ pounds red jalapeño chiles, stemmed and seeds reserved
12 garlic cloves, peeled
1 cup water
¾ cup distilled white vinegar
1 cup sugar
3 tablespoons salt
Test Kitchen Techniques
Ingredients
1 ½ pounds red jalapeño chiles, stemmed and seeds reserved
12 garlic cloves, peeled
1 cup water
¾ cup distilled white vinegar
1 cup sugar
3 tablespoons salt
Test Kitchen Techniques
Ingredients
1 ½ pounds red jalapeño chiles, stemmed and seeds reserved
12 garlic cloves, peeled
1 cup water
¾ cup distilled white vinegar
1 cup sugar
3 tablespoons salt
Test Kitchen Techniques
Why This Recipe Works
To make our own rooster sauce, minus the preservatives we puree raw seeded red jalapenos in a blender along with garlic, water, and vinegar. This mixture is then cooked in a saucepan along with a little sugar to balance the sourness and heat. A final whirl in the blender thoroughly pulverizes any remaining chile bits. We store the mixture in the refrigerator and use it on everything from stir-fries and rice to eggs and macaroni and cheese.
Instructions
- In blender, process jalapeños; up to 1 tablespoon reserved jalapeño seeds, if desired; garlic; water; and vinegar until smooth, about 2 minutes. Transfer mixture to large saucepan and whisk in sugar and salt.
- Bring to boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally and skimming any surface foam, until mixture is thickened and reduced to 2 cups, about 25 minutes. Remove pan from heat and let cool for 5 minutes.
- Return mixture to blender and process on low speed until smooth, about 20 seconds. Transfer to large liquid measuring cup and let cool completely. Pour cooled mixture into jar or plastic squeeze bottle with tight-fitting lid and refrigerate for at least 1 day before using. Sriracha can be refrigerated for up to 3 months.
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