Once you experience homemade Sriracha sauce from scratch you will never buy it again. My pineapple rooster sauce is outstanding and you will know what I'm talking about after tasting it.
So get out your gloves and prepare to be amazed at what you created.
Pineapple Rooster Sauce Recipe
4 cups chopped Fresno or Serrano peppers (seeds and membrane removed)
2 TBS water
6 peeled garlic cloves
4 tsp sea salt
5 TBS brown sugar
4 TBS granulated sugar
4 TBS pineapple juice
2 TBS fish sauce
large glass jar
In a blender, process the red chile peppers, water, garlic cloves, sea salt, brown sugar and granulated sugar into a rough sauce.
Pour into a glass jar, cover with saran wrap and let ferment for three days in a cool, dark place. Every day take off the lid and stir because the mixture will be bubbling (fermenting) and place the lid back on.
After three days, pour into a blender and process into a smooth sauce. Pour into a saucepan and add the pineapple juice and fish sauce. Simmer for 5 to 10 minutes. Taste to be sure it's everything you dreamed about and cool. Store in a glass jar.