Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Make - and can - your own sriracha rooster sauce. Addictive, easy, and a great way to use up a glut of chilies.
A zesty addition to fish dishes, rice dishes, steamed veggies, and (my favorite) dry rubs for pork and beef.
Easy homemade sriracha from a mixture of dried chiles, distilled vinegar and salt. 2 weeks of macerating and you'll have 4 1/2 pints of sriracha to wow your friends with.
In which homemade sriracha is attempted.
At Park Slope's Talde, the sriracha powder is folded into a homemade ranch dressing to make sri-rancha. Try it at home folded into store-bought ranch dressing, sprinkled atop deviled eggs or stirred into soup.
Homemade sriracha, affectionately known as Rooster Sauce. You can make it with red jalapenos, like a normal person. Or you can melt your face off with habanero sriracha, like me. Your choice.
Got an abundance of chard stems? Give 'em a quick fridge pickle with piquant sriracha.
Homemade Sriracha hot sauce, made from locally-grown chiles and garlic
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