A Rooster I Can Live With

Alright, y’all, confession time…I have been harboring an addiction for too many years to count. It is something that has haunted my dreams and caused me to drool uncontrollably at times. I’ve even been known to audibly squeal just at the site of it. “My name is Katie and I’m a Sriracha addict…”

Over the past several years I have made considerable strides to eliminate all “non-foods” from my diet, you know, the ones that contain chemicals and sugar and often reside in plastic containers on supermarket shelves. Well, everything, but one, that is. As I was doing a fridge sweep recently, I noticed that my love affair with this particular item had somehow managed to slip through my ever-so-discerning screening process and somehow still managed to take up significant real estate in my kitchen.


I knew I couldn’t resist the umami effect of this spicy, sweet, salty nectar, but what to do…? I knew I had to come up with a recipe that could somehow live up to it’s grandiosity – this was a tall order and whatever I came up with needed to be pretty friggin great for me to say goodbye to the “rooster sauce” forever. Well, ladies and gents, I am pleased to announce that I have a recipe that could go toe to toe in this cock fight – and win! It’s real food, it’s real tasty and it’s really quick and easy – let the fight begin!…



The key ingredient is the red jalepenos. They are what gives the sauce that beautiful orangy color.

This makes a small batch, about 1/2 cup in all. So, feel free to multiply the recipe if you are a hardcore addict (it’s ok, you’re among friends here :-))



sriracha15-6 medium sized red jalepenos seeded

3 cloves garlic

1 habinero seeded (less if desired)

1 1/2 tbsp. organic tomato paste

1 1/2 tbsp. local raw honey

1 1/2 tbsp. fish sauce

1 1/2 tbsp. apple cider vinegar

1 tsp. sea salt

Stem and seed the peppers, drop them into a high speed blender along with the rest of the ingredients and blend until super smooth. Pour mixture into a small saucepan and gently simmer until rich in color (about 5 minutes), sample and add a smidge more salt or honey if desired. The result of this recipe is umami in all of it’s glory – spicy, salty, sweet with rich deep flavor and that  special something that makes you want to put it on EVERYTHING!