Thread: Salsa/Sauces
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Old October 16, 2009   #8
TZ-OH6's Avatar
Join Date: Feb 2008
Location: Mid-Ohio
Posts: 841
Default Hot Sauce

My Peruvian Pointer pepper plants were super productive (10 gallons of peppers from 3 plants) so I fiddled around with them and figured out a recipe that is quite close to the famous Huy Fong Sriracha "Rooster" sauce. If you've never had that sauce it is addictive even for people who aren't Chili Heads.

Mock Huy Fong Sriracha "Rooster" sauce

4-5 cups (~1 lb) Fresh whole red Jalapenos/Peruvian Pointer/, etc. peppers.
1 med-lg garlic bulb =1/3-1/2 cup cloves, crushed and chopped (don't bother peeling since it all will be strained)
1 cup water
1.5 tsp seasalt/kosher salt
Boil 5-10 min to soften
Blend and strain/press through a wire seive
1 Tbs sugar
6 Tbs=3oz white vinegar (tasted funny with cider vinegar)
Simmer to thicken...It should be the consistency of Catsup.

Makes a little over 1-1/2 cups

I don't know what the pH of this is so if you want to can or keep it out on the table unrefrigerated you may have to adjust the vinegar. I also do not know what the shelf life of this is in the refrigerator.

Huy Fong Sriracha Sauce is an American product invented by a Vietnamese man, made with Mexican Peppers (red Jalapenos), named after a Thai table sauce (Sriracha) and the ship the man came to America on (Huy Fong). But it has a picture of a rooster on the bottle so everybody just calls it "rooster sauce".

Anybody else have a good hot sauce recipe?
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