I make my own. Here is the recipe I use. It requires no fermenting and is quick and easy. Their recipe calls for Jalapeno peppers but I kick it up a notch by using Tabasco peppers.
Sriracha from Foolproof Preserving from America’s Test Kitchen
Prep: 15 minutes
Cook: 45 minutes
Age: 1 day
Yield: 2 cups
Why This Recipe Works:
Sriracha is a fiery-red Thai-American hot sauce fondly known by its loyal followers as rooster sauce. Traditionally, Sriracha is made from a fermented chile mash, which is a process that can take over a week. We wanted a simple, streamlined version of rooster sauce we could make at home without the wait.
Our first test consisted of processing chiles, vinegar, water, and garlic, along with a bit of sugar and salt. We cooked the mixture down to a ketchup-like consistency, which resulted in more of a chili-garlic paste than Sriracha. By adjusting the ratio of liquid to chiles and garlic, we were on track to a pourable hot sauce. We also swapped out white sugar in favor of brown; tasters preferred the richer, deeper notes of the dark brown sugar. We were getting closer to a more balanced hot sauce; however, we were missing the fermented flavor of the original.
To achieve the unique flavor, we whisked 2 tablespoons of fish sauce into the chile mixture along with the sugar and salt. A quick simmer on the stovetop thickened the Sriracha and allowed the flavors to meld. Passing the finished product through a fine-mesh strainer gave us a smooth sauce.
Finally, we found it crucial to let the sauce sit for a day to develop its flavor before serving. Although it’s tempting to store this sauce in plastic squeeze bottles, we found it better to store it in glass; the plastic can add off-flavors to the sauce as it sits. This Sriracha cannot be processed for long-term storage.
1 ½ pounds red jalapeño or Fresno chiles, stemmed
1 ¼ cups distilled white vinegar
¾ cup water
8 garlic cloves, peeled
2 tablespoons fish sauce
2 tablespoons packed dark brown sugar
5 teaspoons salt
1. Working in 2 batches, process jalapeños, vinegar, water, and garlic in blender until smooth, about 2 minutes. Transfer mixture to medium saucepan and whisk in fish sauce, sugar, and salt.
2. Bring mixture to boil over high heat, then reduce heat to medium-low and simmer, skimming any surface foam, until thickened, 18 to 20 minutes. Remove pan from heat and let cool for 5 minutes.
3. Process mixture in blender until smooth, about 1 minute. Strain Sriracha through fine-mesh strainer set over bowl, pressing on solids to extract as much sauce as possible.
4. Using funnel and ladle, portion Sriracha into 2-cup glass bottle. Let sauce cool to room temperature. Cover, refrigerate, and let flavors mature for at least 1 day before serving. (Sriracha can be refrigerated for up to 6 months; flavor will mature over time.)
Sounds worth trying.
I have several books from ATK/Cook’s Illustrated and they’re all great. Just wanted to add a plug. One of the best cookbooks I’ve seen is ATK’s “Cooking School.” Highly recommended.
What type of fish sauce do you use?
That’s a keeper - thanks for posting.
Bkmk.