Rooster sauce

[TZ -OH6]

This recipe is a good approximation of the popular HuyFong Sriracha rooster sauce. I have tasted them side by side and found only minor differences (maybe my recipe could use a little more garlic). I use Peru Pointer peppers while the real stuff uses ripe red jalapenos.

Basic ratios

4-5 cups Fresh whole red Jalapenos or Peruvian Pointer peppers
1 med-lg garlic bulb =1/3-1/2 cup cloves, crushed and chopped (you don't have to peel)
1 cup water
1.5 tsp sea salt
Boil chopped peppers and garlic 5-10 min
Blend and strain through a wire sieve or chinoise
1 Tbs Sugar
6 Tbs - 3 oz White vinegar (cider vinegar makes it taste funny)
Simmer to thicken

I usually keep a jar in the refrigerator and freeze the rest

Why make it if you can buy rooster sauce, which is inexpensive and doesn't need to be refrigerated? I use alot when making BBQ sauce, and I end up with a five gallon bucket of Peru Pointer peppers at the end of the season and need to do something with them.


BBQ sauce

1/4 rooster sauce
1/4 ketchup
1/4 supermarket BBQ sauce
1/4 brown sugar

[Ozark Lady]

Peru Pointer peppers? I haven't heard of those, can you elaborate on them?

[TZ -OH6]

Here is a picture.

https://www.thechileman.org/results.php?chile=1&find=peruvian+pointer&heat=Any&origin=Any&genus=Any&submit=Search


Its hard to find for sale, easier with trades.


Plants for sale here

https://www.thechilewoman.com/listofchiles/region/southamerica.htm


For me it grew into large productive bushes while my jalapenos were piddly/scrawny plants. Heat might be a little more than jalapenos, but the size is a little smaller so its tough to make poppers out of them.