Fresh Sriracha (Aka, Home Made 'Rooster')

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   ["Place all the ingredients except the sugar in a jar and let sit overnight to mellow the heat of the peppers. I guess one could consider this a brine.", "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.", "Transfer to a blender and puree for about 5 minutes, until a smooth, orange-red mixture forms.

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   Run through a strainer and smush out as much juice as possible.", "Once refrigerated, the sauce should have the same consistency and texture as the 'Rooster', but less salty and a whole lot fresher tasting!", "I've also adapted a spicy Sriracha spread recipe combining a 1/2 cup vegenaise (or mayo, if you prefer), 1/8 cup of this fresh sriracha, and a Tablespoon of sweetened condensed milk. Yum for anything you'd use mayo on, but with a kick."]

* Per serving · 4 servings · Values may vary.

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