Fresh Sriracha (aka 'Homemade Rooster')
Warning: once you make edamame2003's version, you may never be able to go back to commercial sriracha again. The vibrant color and piquancy of the fresh fresno peppers, combined with plenty of garlic and a boost of vinegar, make for a zippy, versatile condiment that would be great with anything from banh mi to scrambled eggs. We'd never used palm sugar before and were intrigued by its gentle sweetness, which helps to round out the heat of the sriracha. - A&M
You must wear gloves or wrap your fingers in plastic wrap while cutting these peppers! They are HOT!
This palm sugar comes in a plastic bag, inside a container. Yep, it's that sticky.
The peppers and garlic macerate overnight in white vinegar and a little salt.
In goes the palm sugar. You'll need to wash your hands after digging it out of the measuring spoon!
A mere 5 minutes on the stove keeps the peppers fresh and vibrant.
After they're cool, edamame2003 has you puree the peppers for a full 5 minutes in a blender. We were skeptical, but the sauce really does change in color and texture over that time.
Who knows what's going on here. Better not to ask, really.
Pressing the sauce through a fine sieve is surprisingly quick, and worth the extra dishes.
Who would choose the store-bought stuff over this?"