If you count yourself a sriracha fanatic, it's high time you tried making the rooster sauce at home. Not only are the results fantastic, but it's also a fun introduction to fermenting - think of it as a science project of sorts - and, you'll be set if the srirachapocalypse rears its ugly head once more.
INGREDIENTS
- 3/4 lbs red jalapeños (stems removed)
- 1/2 lbs green jalapeños (stems removed)
- 4 cloves garlic
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 2 tsp salt
- 1 tsp xanthan gum (optional)
- 1/2 cup distilled white vinegar
TIPS
- Modify the heat however you like. Take out some of the seeds or leave them in. Take them all out if you want. That's where the heat is.
- Add more garlic if you like it stronger.
- Xanthan Gum is a thickening agent (stabilizer). It's up to you if you wish to add it. You can find recipes online and YT that go either way. Some use it and some don't.
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