Hoooooooly smokes! I’m not sure there is any other way to describe this sauce, but I’ll try to be a touch more articulate. It is spicy, sweet, earthy, and so much of an improvement on the rooster sauce you can buy at any ethnic grocery. And while I readily admit that the classic sriracha needs no improvement, this sauce tastes so much more complex, that I think I’ll be making this sauce at home from now on.
Feel free to vary what peppers you use. While I think the bell peppers are a necessary base, I plan on experimenting with replacing some of the habaneros with jalapenos (for a less melt-your-mouth flavor), fresh and dried chilies (for a smokey flavor), yellow peppers (for some sweetness), and chilies in adobo (for some sweet smokiness). Not all at once, though! Or, should I?
This sauce is great as a dipping sauce for shrimp (cold or grilled), and I’m sure it would be great with chicken and rice, or mixed into any variety of soups. I just may need to try it in an omelette as well. How do you like to use sriracha?
Adapted from local kitchen
Makes approximately 2 cups
2 1/2 cups white vinegar
1/4 cup turbinado sugar (raw sugar)
1-2 teaspoons Kosher salt (use 1 if coarse salt, 2 if fine)
1/2 pound red bell peppers, stemmed, seeded, coarsely chopped
1/2 pound habanero peppers, stemmed, cut in half (keep seeds from about 4 habaneros, and remove remaining seeds)
4 shishito peppers, stemmed, roughly chopped
1/4 cup smashed, peeled garlic cloves (about 1 head of garlic)
Note: When removing stems from peppers, only remove the stem, but leave the crown to add a floral element to the flavor.
In a large bowl, combine the vinegar, sugar, and salt. Stir to dissolve.
Place garlic and all peppers in vinegar mixture, and stir to submerge in liquid. Cover bowl and let sit for 1 to 7 days. I let mine sit for 1 day.
Strain liquid into a medium size pot, and boil on high heat until liquid reduces to 1/4 of its original volume. This takes about 12-20 minutes. Add the peppers and garlic, and return the mixture to a boil. Then reduce to a simmer, partially cover, and cook for about 5 minutes.
Transfer mixture to a food processor and blend until it reaches your desired consistency.
Return mixture to the pot, and bring to a simmer. Once the mixture has heated up, ladle it into your storage containers.
Keep refrigerated and use within 3 months.