Saturday, 25 June 2011

Try making your own condiments: Sriracha aka Rooster Sauce aka Hot Cock

There's something pretty special about inviting people over and being like "would you like some homemade chipotle catsup for your burger?" Or giving a new neighbor a jar of strawberry marmalade. Or serving up your own relish on hot dog night.

My husband's favorite condiment of all time is Sriracha, which is a vinegary and VERY HOT asian chile sauce. And he's not alone; there are web comics devoted to the stuff, and I've even seen a sriracha tattoo. As last weekend was Fathers Day, I decided to make him some.

Unlike many recipes, which I make a lot of changes to, I followed this one to the letter.

I soaked the vinegar, chiles, and garlic overnight in the fridge in a big jar. The vinegar didn't quite cover everything, so I shook it up once in a while.

Then I threw them in a pot to cook.

I added palm sugar, which was hard to find, because at my Asian market, they apparently don't believe in having all the sugar together.

I cooked it according to the instructions, and the sugar added a dark molasses-y color. I'm not sure the flavor was that much different than brown sugar, but now that I have it, I'll use it next time I make sriracha. Might as well.

Then I pretty much blended it up.

And threw it in a jar.

Sorry for such a super-fast post, but it was easy as pie!

Some notes would be that this is a touch sweeter and significantly less hot than the kind from the store. I personally can only use a few dots of that stuff, but I spread the homemade kind in a thin layer over a piece of toast with hummus. Your mileage may vary, though, as sometimes the peppers you buy are hotter than others.

Good luck and happy cooking!

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