Rooster Sauce (Steve’s Sriracha)


So in the end I decided to learn how to make Sriracha.  I am not addicted to the sauce like many, but it’s OK and it’d be nice to have a good hot sauce – oh, and it’s fun to try.  Here’s my first round.

  • 2 lbs red chili peppers; I used jalapeños.
  • 3 Tbsp maple syrup
  • 4 Tbsp crushed garlic cloves garlic (12 cloves)
  • 1 Tbsp salt
  • ½ cup red wine vinegar
  • 1 tbsp soy sauce
  1. Remove step and split peppers
  2. Puree all ingredients but red wine vinegar and soy sauce in blender into a coarse mix.
  3. Place mix in airtight jar. Leave for seven days, stirring once a day with a wooden spoon.
  4. Place mixture into pan with vinegar, bring to boil, simmer 5 minutes, let cool. Stir.
  5. Place mixture into a strainer over a bowl. Press mixture with wooden spoon repeatedly to drain all the liquid.
  6. Add soy sauce to drained liquid. Pour liquid into an airtight bottle via a funnel.
  7. Store in refrigerator. May keep up to six months, but not sure.

The result?  Not bad the first try, it’s got a good taste, a slow but not unpleasant burn afterwards, a bit like a tabasco, though frankly I like it far better than tabasco.  Not as much character as I’d like, probably as it’s really just a pile of jalapeños, and I think I got the garlic wrong.

However it’s still darned tasty, makes a good hot sauce, and has that fresh, home-made taste that is just unique.  I also mix it with equal parts soy sauce as an absolutely amazing dip.

So next try, I’m going to drop a few jalapeños, add a habanero and a regular red pepper for diversity, double the garlic, maybe add one more tbsp maple syrup, and possibly twice the soy sauce.

However until then, I’ll enjoy this . . .

<strong>- Steven Savage</strong>

Steven Savage is a Geek 2.0 writer, speaker, blogger, and job coach.  He blogs on careers at, publishes books on career and culture at, and does a site of creative tools at He can be reached at