Typically sriracha (or as I called it rooster sauce) is a fermented sauce. But, you can still take the basic recipe and serve it fresh. It won't have the same taste as the fermented version, however it is still very good and can be enjoyed immediately!I made mine pretty sweet, which I think made it better as a sauce than a dip.
I got the base for this recipe from Viet World Kitchen blog.Think I might her fermented version soon.
3/4 lb fresno peppers split lengthwise and chopped (trim the top of the stem off)
4 cloves of garlic
1 1/4 teaspoon salt
2.5 ounces brown sugar or Vietnamese palm sugar (less if you don't want it sweet)
1/4 cup distilled white vinegar
1/2 cup water
Combine all the ingredients in a sauce pan and simmer for 5-10 minutes. Cool down and blend. Push mixture through a strainer and store in the refrigerator.
Okay, so for we ignorami, how does one use rooster sauce, which sounds good! Pretty ingredients picture!
ReplyDeletesince its more sauce-like wouldn't that be easier to incorporate into other dishes? AND-bring me some?
ReplyDeleteUse it like you would hot sauce! Basically an Asian type of hot sauce.
ReplyDelete