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Sriracha (Rooster) sauce
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    Sriracha (Rooster) sauce

    Fill a container half full with peeled garlic cloves. Fill the rest of the way with 2 (at least) habaneros and a mix of dried serrano and cayenne pods that have been stemmed but not seeded. Add 1 tablespoon of non-iodized salt and fill the container (to cover chile pods and garlic) with 5% strength white vinegar. Cider vinegar or wine vinegar will work but will give you a different flavour.

    As the chile pods re-hydrate top up the liquid with water or vinegar. After a few days to a week of steeping in the vinegar dump the whole mess into the food processor or blender and puree until a smooth, thick consistency is reached. If the mixture is too thick it may be thinned with vinegar or water.

    The resulting sauce is tangy, quite garlicky and very tasty. Mixed 50/50 with tomato sauce (American catsup) it makes a very nice seafood coctail sauce. Or ir can serve as a salsa on tortilla chips. It's very versatile.

    I don't have a label made up so I can't send you one. But, feel free to make and enjoy your own liter or two of Yaaaah Hoooo Aaahhh HOT Sauce.

    From: Dave Drum, xrated@cityscape.net
    Posted By: Dave Drum, Via: Chile Head Mailing List
    Post Date: Sat, 13 Nov 1999

    *BACK TO HOT SAUCE*







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