HOMEMADE 'ROOSTER' SAUCE
Green chili peppers can be used, but the red ones make a nicer-looking sauce.
Provided by Adapted from a recipe on Food52com
Yield 24
Number Of Ingredients 5
Steps:
- 1 Combine the vinegar, garlic and salt in a quart jar or glass container with a tight-fitting lid, swirling the mixture so the salt dissolves
- 2 Put on food-safe gloves, then stem the chilies and coarsely chop them
- 3 Transfer to the jar or container, including the seeds
- 4 Cover and marinate on the kitchen counter overnight
- 5 Pour the mixture into a small, heavy-bottomed saucepan
- 6 Stir in the honey; bring to a boil over medium-high heat and cook for 5 minutes, being careful to avoid inhaling the fumes directly
- 7 Remove from the heat; cool to room temperature
- 8 Transfer the mixture to a blender
- 9 Puree for about 5 minutes to form a smooth, orange-red sauce -- again, being careful not to inhale direct fumes
- 10 Use a spoon to taste; add honey as needed and blend to incorporate
- 11 Strain through a fine-mesh strainer into a clean jar with a tight-fitting lid
- 12 Cool, then cover and refrigerate until well chilled before using
Nutrition Facts : Calories 10 calories, Fat 0 g, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 2 g
HOW TO MAKE HOMEMADE SRIRACHA SAUCE
Not only is making your own hot sauce (also known as rooster sauce) at home possible, it's really fun and there's hardly any work involved. Serve it on just about anything.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time P3DT35m
Yield 24
Number Of Ingredients 7
Steps:
- Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
- Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
- Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
- Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
- Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.
Nutrition Facts : Calories 16 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.5 g, Sodium 241.8 mg, Sugar 2.6 g
RED ROOSTER SAUCE
Simple spicy sauce for burgers, sandwiches, anything. Also great topping to add to fish before baking.
Provided by cylee
Categories Sauces
Time 2m
Yield 1 1/4 cups
Number Of Ingredients 3
Steps:
- Mix and adjust amount of mayo or sriracha sauce to taste. Can add relish if desired.
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