Homemade Sriracha Recipe from image:
2 cups Thai peppers
1 tbsp fresh lemon juice
1/4 cup white vinegar
3 garlic cloves
3 tbsp brown sugar
2 tsp salt
I was confused until I saw that tiny line at the top. Who the hell is paying 20 bucks for Sriracha. It’s like $3.99 where I live lol
No distributors can get me actual rooster sauce right now. I had a palette of it when the shortage started but those days are over and now all I can get is the knock off stuff. It’s too vinegary. I sell sushi for context it’s not a personal use issue.
No judgements here if it is for personal use. This is a safe space.
Who the hell eats that Witz Sushi?
A lot of people. Spicy Tuna, Spicy Mayo, and many other things that are sushi menu staples include it as a main ingredient.
I’m gonna pretend it is personal use, cause that’s just impressive.
You’re in the US?
I was told this product is made by the farmer that supplied peppers to sriracha; I haven’t tried it yet.
same here $3.99 CDN local, but online its like $12.
Amazon really dicks you over a lot of times on the most random products lol… I think it tends towards things that are generally cheap for their weight but idk
We went looking for it in the store, apparently there’s still a chili pepper shortage…
Hmmm. I think according to sellers there’s an everything shortage of they can sell something cheap for much more than it’s worth
Plus with the pepper shortage, how would I be able to make it myself anyway? I can’t get the peppers either!
But you can. The real recipe uses red jalapeños from Mexico!
They had distribution problems during the pandemic, then they fucked up by cutting business to farms they used to buy chili from.
I honestly don’t think rooster sriracha will survive in a few years.
I think they’re selling an entire pallet of jt
Here’s the farmer’s website that used to supply the peppers to Sriracha; they sell their own sauce now:
Alternatively you could go to your local Asian mart and look at the brands there. Huy Fong didn’t invent sriracha by a long shot, and you should be able to find both the familiar squeezy bottle stuff and the more ‘traditional’ stuff that’s runny and in a glass bottle. It tastes a little different but it’s really good for dipping stuff in.
Hell where I live (over in Scandinavia) most sriracha is flying goose brand, which is Thai. It also comes in like a billion flavours which are pretty damn good. Huy Fong is like the ‘fancy’ American import stuff
Do u know if these need to be refrigerated after opening? How long do they stay good for?
Said no preservatives on the website, so was just wondering…
My bottle says 3 months at room temperature after opening
Other than that it’s a fermented sauce, it’s not just the ground ingredients
Thanks!!
This shit’s good, but I also like Sriracha for its sweetness.
Oh my gosh, I’ve never seen it recommended before but I swear by this sauce. Perfect balance of flavor and heat
There was long while where I was not able to find this sauce in the last year or two.
Now I can’t seem to find that awesome “Chipotle” cholula, which may be equally as frustrating!
I haven’t had the pleasure of trying the Chipotle Cholula, but I love the original. However I must recommend against the garlic one. They had it at my work and a few drops tasted like dumped a full clove of garlic on my egg
You’re saying there’s such a thing as too much garlic?
Hearsay.I get what you’re saying, but you’d be surprised. My roommate when I was in college mistook cloves for heads one time. And they were very large heads of garlic. That was objectively too much. But I agree with your sentiment, doubling or tripling the dose of garlic is never a bad thing. Apparently octopuling can be
Some might even call it heresy
I actually do have that one. I guess I probably love more garlic than you, but I will concede it’s a lot less versatile and either really works or really doesn’t.
same i finally ran out of my final drops of the stuff a couple months ago, it’s a proper tragedy out here.
That is tragic. My deepest condolences.
Hmm that sounds tasty. I’m stocked up on Chipotle Tabasco, I put that shit on everything
