Fresh Sriracha (Rooster Sauce)
Fresh Sriracha (Rooster Sauce)

Fresh Sriracha (Rooster Sauce)

Posted by bradley on Sep 03, 2010

I found this recipe researching the famed Fresno pepper. I did not know it was the main ingredient in the ubiquitous Sriracha sauce, so I thought it would be appropriate to share it with TasteFresno.


  • 1/2 pound red Fresno chiles, coarsely chopped
  • 4 garlic cloves
  • 1 teaspoon kosher salt
  • 1 cup distilled white vinegar
  • 2 tablespoons palm sugar


  1. Place all the ingredients except the sugar in a jar and let sit overnight to mellow the heat of the peppers. One could consider this a brine.
  2. Place the mixture and sugar in small saucepan. Bring to a boil over high heat, then lower the heat and simmer for 5 minutes. Remove from heat and set aside to cool to room temperature.
  3. 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.
  4. Once refrigerated, the sauce should have the same consistency and texture as the 'Rooster', but less salty and a whole lot fresher tasting!



just a test image

Tari Pie  |  Tue, 2010-09-07 12:49

I love Sriracha sauce, and can't wait to test this out. Do you have any recommendations on where to buy Fresno chiles?

just a test image

bradley  |  Tue, 2010-09-07 16:40

Tari: Fresno chilies are easily found in most of our local markets. Ask the produce guy. If your market does not carry them, you can get them at most Asian markets, the Farmer's market on Fulton street, or the farmer's market on the Fulton Mall.

This user has not uploaded a profile picture

parkbench559 (not verified)  |  Sat, 2011-08-06 13:25

Made this last summer and froze enough to last until my own fresno chiles came in...and here they are! We grew garlic over the winter, too, so the batch I'm making today is going to be home grown! Nom.

This user has not uploaded a profile picture

Jason (not verified)  |  Wed, 2011-08-10 11:53