Fresh Sriracha (aka, home made 'Rooster')
inspiration: (thanks j.b)
Serves 1 1/2 cups
- 250gsm red fresno chiles, coarsely chopped
- 4 garlic cloves
- 1 teaspoon fleur de sel
- 1 cup distilled white vinegar
- 4 tablespoons palm sugar
- 1/4 tsp sweet paprika
Place all the ingredients except the sugar & paprika in a jar and let sit overnight to mellow the heat of the peppers.
Place the mixture and sugar in small saucepan with paprika & sugar Bring to a boil over high heat, then lower the heat and simmer for 10 minutes or so, until is very syrupy & thick. Remove from heat and set aside to cool to room temperature.
Transfer to a blender and puree for about 5 minutes, until a smooth, orange-red mixture forms. Run through a strainer and smush out as much juice as possible.
Once refrigerated, the sauce should have the same consistency and texture as the 'Rooster', but less salty and a whole lot fresher tasting!