I love cock sauce. Wait, what?
I love the stuff. It’s flavorful and goes with everything from chicken nuggets to pizza. I decided to try my hand at making my own based loosely on this DIY recipe. First, you’ll need a pound of Thai chilies:
Up next, I removed the green ones because, well, Sriracha is red, right? This will come up again later. After, I assembled the ingredients, which are 3 table spoons of minced garlic (forgot to buy fresh), 1/3rd cup of rice wine vinegar, salt to taste, and a couple table spoons of oyster sauce. Adult beverage in a kitty cup optional but recommended:
Next, cut off the stems:
Turn on the stove and add a bit of oil to a sauce pan while you mix the ingredients that aren’t chilies in a bowl:
Add peppers to sauce pan and cook for a minute or two on medium heat then add mixture:
Cook for a few minutes, just enough to make the chilies tender. Allow to cool for a bit. Then put that concoction in a blender and hit frappé:
Place contents into jar or bottle or whatever and allow to sit for about an hour:
Put a lid on it and keep it in the fridge. A few notes:
I took out the green chilies trying to preserve color. That was a waste of time since it turned out orange anyway. No matter, it’s still delicious and better than the store bought kind. Next time, I’ll just include the green ones.
Do all of your cooking and prep with stain resistant kitchen tools (i.e., steel or glass). The peppers will stain.
Do not touch your face while chopping chilies and make sure to wash your hands thoroughly after. And do not go and, uhm, relieve yourself without washing hands first.