Recipe Details
Ingredients
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1poundred jalapeno peppers, stems cut off
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½poundred serrano peppers, stems cut off
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⅓cupwater
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4clovesgarlic, peeled
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3tablespoonslight brown sugar
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1tablespoonkosher salt
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½cupdistilled white vinegar
Cooking Directions
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Place jalapeño and serrano peppers into a blender with water, garlic, brown sugar, and salt. Pulse several times, them blend until smooth.
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Transfer puree into a large glass jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring and scraping down the sides once a day. The mixture will begin to bubble and ferment. Rewrap after every stirring and return to a cool, dark place until the mixture is bubbly.
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Pour fermented mixture back into the blender; add vinegar and blend until smooth. Strain mixture through a fine-mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in the strainer.
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Transfer sauce into a small saucepan; bring to a boil over medium heat, stirring often, until reduced to your desired thickness, about 5 to 10 minutes.
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Let sauce cool to room temperature. The sauce will thicken a little when cooled. Transfer sauce to jars or bottles and store in the refrigerator.
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Enjoy!
Chef’s Note
I used about 75% red jalapeños and about 25% red serrano chiles, so this version is probably a bit spicier than the rooster sauce you’re more familiar with.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe24 | |
Calories16 | |
% Daily Value * | |
Total Fat 0g |
0% |
Sodium 242mg |
11% |
Total Carbohydrate 4g |
1% |
Dietary Fiber 1g |
3% |
Total Sugars 3g |
|
Protein 1g |
1% |
Vitamin C 13mg |
14% |
Calcium 5mg |
0% |
Iron 0mg |
1% |
Potassium 74mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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