With little more than garlic, chilis, and a taste for heat, you too can create this copycat version of the famous Sriracha Sauce.
The Sunday Supper tastemakers are sharing our secrets to our favorite restaurant meals with all of you. This week, Coleen from The Redhead Baker is our lovely hostess.
At every table was a bottle of what appeared to be some kind of Ketchup. An image of a rooster on the label and a word I could not pronounce. My friend could tell I was curious about this bottle. ” That, my friend is known as Rooster Sauce”, she said. “Also known as Sriracha” (pronounced Sir-acha). She continues on my telling me it makes everything taste delicious. We ordered our entrees and squirted the Rooster Sauce into our bowls of steaming hot Pho (pronounced Fa). It was love at first slurp. I simply can’t get enough of this stuff.
Shortly after that the manufacturer of this Rooster Sauce was facing environmental issues because of the amount of fumes emitting into the air in the small town where it’s produced. The media hype made many people scramble to the stores to pick up every last bottle of this stuff for fear they would run out. Fear not my friends, you can now make this delicious sauce for yourself. Adding a natural fermentation to the sauce eliminates the amount of time it takes to make. Fish sauce is the perfect umami to include as well as intensifies the flavor. Top your burgers, add it to other sauces just like you would with Tabasco.
I will warn you to be careful making this recipe. USE GLOVES and wash and dry your hands after handling all those peppers. I also want to let you know you can control the heat by the amount of seeds and ribs are included when you blend it.
If you made it too hot just add a bit more sweetener to it.
- 1.25 pounds of red jalapeno pepper, seeded and roughly chopped
- 6 clove garlic, peeled and smashed
- 1½ Tablespoons Fish Sauce
- ½ cup Apple Cider Vinegar
- ¼ cup Brown Sugar Blend (such as Splenda) you can use your favorite sweetener
- ½ Tablespoon Kosher salt
- 2 Tablespoons Double Concentrated Tomato Paste
- Add all your ingredients into a high-powered blender
- blend until smooth
- Pour into a sauce pan
- Bring to a boil.
- Reduce heat to a simmer and let it simmer about 10 minutes
- pour into prepared containers
- Let it cool
- Cover and refrigerate
- Should last about 7 to 10 days
Sit back, relax and enjoy our copycat recipes.
- Copy Cat Orange Julius Recipe (sugar free) by Simply Healthy Family
- Hard Rock Cafe’s Twist & Shout Shake by The Crumby Cupcake
- Starbucks Java Chip Frappuccino by Brunch with Joy
- Bang Bang Cauliflower Bites by Cupcakes & Kale Chips
- Copy Cat: Outback Bloomin’ Sauce with Onion Petals by Sew You Think You Can Cook
- Nopal Dip by Cookin’ Mimi
- Huy Fong Sriracha Sauce by Nosh My Way
- The Village Cafe’s Avocado Dressing by Jane’s Adventures in Dinner
- Applebee’s Oriental Chicken Salad Copycat by Fantastical Sharing of Recipes
- Applebee’s Shrimp and Cavatappi by Grumpy’s Honeybunch
- B.good’s West Side burger by Caroline’s Cooking
- Brie and Asparagus Pasta by Life Tastes Good
- Cheesecake Factory Cashew Chicken by Feeding Big
- Chicken Kitchen Chop Chop and Curry Mustard Sauce by Love and Confections
- Chicken Tikka Poutine by Sustainable Dad
- Chili’s Margarita Grilled Chicken by Lifestyle Food Artistry
- Filet Mignon with Red Wine Reduction and Roasted Fingerling Potatoes by Crazy Foodie Stunts
- IHOP’s Ham, Egg & Cheese Melt by Food Done Light
- Chevy’s Sweet Corn Tomalito by The Wimpy Vegetarian
- Geno’s East Pizza’s Caprese Jar Salad by The Weekend Gourmet
- Henri’s Tas-Tee Dressing Clone and Cole Slaw by Palatable Pastime
- Panara Copycat Mac and Cheese by From Gate to Plate
- Copycat Cosmic Brownies by Hezzi-D’s Books and Cooks
- Cracker Barrel’s Double Fudge Coca-Cola Cake by Cosmopolitan Cornbread
- Friendly’s Monster Mash Sundae by The Redhead Baker
- Sheetz “Gobbz” Cookies by The Freshman Cook
- Tiramisu by That Skinny Chick Can Bake
- Yeasted Sour Cherry Coffee Cake by Pies and Plots
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