William, it was really nothing

vanmega:

Re: that Homemade Rooster sauce recipe that was circulating the Internet on the weekend

Mission accomplished, you guys.  It really is stupendously easy and the resulting condiment is nice… my batch wasn’t as hot as store bought Sriracha but you can actually taste the peppers and the garlic (as opposed to just tasting a boiling cauldron of fire).  I suppose if you wanted to increase the heat you could add a couple more peppers and a bit less vinegar?

Either way, I have a mason jar full of hot sauce.  If you want some, come over with a container and take some home.

I had much the same experience (though mine went directly into a squeeze bottle and thus is not so artfully displayed). The taste is great and really fresh, though I wish it had more of a kick.

I think, generally, that the heat level will vary based on the peppers you buy that day (and that’s part of the charm, really), but I can think of two ways to dial up the burn:

1. Use a mix of peppers, adding a few serranos or habeneros to the mix to guarantee more heat.

2. Soak the peppers in vinegar for less time. I don’t think altering the amount of vinegar will necessarily make it hotter, but decreasing the time the peppers brine and mellow should.

I do think the recipe needs less vinegar (or more peppers), but not to make it hotter. I wanted mine to be slightly coarser in texture. I wound up with a lot of liquid by-product at the end using the prescribed amounts (which wasn’t a total waste, as I bottled it with olive oil for a finishing sauce). I think I’d decrease the vinegar to 2/3 cup and brine the peppers for only two or three hours.

Still, totally worthwhile endeavor. Recommended.