Homemade Rooster Sauce Recipes

HOMEMADE 'ROOSTER' SAUCE

Steps:

• 1 Combine the vinegar, garlic and salt in a quart jar or glass container with a tight-fitting lid, swirling the mixture so the salt dissolves
• 2 Put on food-safe gloves, then stem the chilies and coarsely chop them
• 3 Transfer to the jar or container, including the seeds
• 4 Cover and marinate on the kitchen counter overnight
• 5 Pour the mixture into a small, heavy-bottomed saucepan
• 6 Stir in the honey; bring to a boil over medium-high heat and cook for 5 minutes, being careful to avoid inhaling the fumes directly
• 7 Remove from the heat; cool to room temperature
• 8 Transfer the mixture to a blender
• 9 Puree for about 5 minutes to form a smooth, orange-red sauce -- again, being careful not to inhale direct fumes
• 10 Use a spoon to taste; add honey as needed and blend to incorporate
• 11 Strain through a fine-mesh strainer into a clean jar with a tight-fitting lid
• 12 Cool, then cover and refrigerate until well chilled before using

SIMPLE TERIYAKI SAUCE

Steps:

• Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
• Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.

RED ROOSTER SAUCE

Steps:

• Mix and adjust amount of mayo or sriracha sauce to taste. Can add relish if desired.

HOW TO MAKE HOMEMADE SRIRACHA SAUCE

Steps:

• Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
• Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
• Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
• Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
• Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.