7 ms·

If only he had followed it up with the recipe..

fein 13y ago
It's primarily just chilis. From the bottle: Chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite and xanthan gum. Remove the last 3 ingredients then just shoot for texture. for any given bottle, probably 75% chili, 10% vinegar, salt, sugar, garlic for the last 15%. If you can match the consistency, you can probably match the flavor. You just need a line on fresh California Red Jalepenos. I'd probably throw out the salt and just go for MSG.
- kyleblarson 13y ago
  Your macbook air is just plastic, metal, and some silicone. Just throw a couple of those together too while you're at it.
  - ramses0 13y ago
    http://www.etsy.com/blog/en/2011/how-tuesday-make-your-own-hot-sauce/ http://www.etsy.com/blog/en/2011/how-tuesday-make-your-own-h... Hang out with some small-batch hot-sauce makers. --Robert
  - deaconblues 13y ago
    I'll go out on a limb and say that cooking is a tad easier and more accessible than building a MacBook Air.
    - brandan 13y ago
      i disagree. to create tasty hot sauce, one must first create the universe.
  - Mikeb85 13y ago
    Hot sauce really is just about the chilis. My wife makes an amazing Caribbean pepper sauce. The secret? Caribbean peppers...
- DanBC 13y ago
  > probably 75% chili, 10% vinegar, salt, sugar, garlic for the last 15%. But there is more sugar, and more salt, and more garlic, than vinegar.
- ry0ohki 13y ago
  Based on how different the generic alternatives taste, it must be more difficult than this.
  - fein 13y ago
    I think the magic is in the peppers and overall ingredient quality more so than the exact mixture. Given some trial and error in an afternoon with good ingredients, and I'm pretty sure you could figure this out. Hell, you can probably make even better :)
- drivers99 13y ago
  xanthan gum is likely for texture, so why remove it then go for the texture after that? You can buy xanthan gum. I know it's also used in gluten free baking.
  - abrowne 13y ago
    It's likely for shelf-stable texture. Assuming he doesn't want start a bottle line for his own sauce, he can probably avoid it.
robflynn 13y ago
I have not tried this recipe yet as I have not been able to get my hands on a large quantity (for me) of good chilis, but I've had this bookmarked to play around with: http://www.instructables.com/id/DIY-Sriracha-aka-Rooster-Sauce/ http://www.instructables.com/id/DIY-Sriracha-aka-Rooster-Sau...
vtbassmatt 13y ago
http://www.seriouseats.com/2012/02/how-to-make-sriracha-from-scratch-sauces.html http://www.seriouseats.com/2012/02/how-to-make-sriracha-from... is a good resource.

fein 13y ago

It's primarily just chilis. From the bottle: Chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite and xanthan gum. Remove the last 3 ingredients then just shoot for texture. for any given bottle, probably 75% chili, 10% vinegar, salt, sugar, garlic for the last 15%. If you can match the consistency, you can probably match the flavor. You just need a line on fresh California Red Jalepenos. I'd probably throw out the salt and just go for MSG.

kyleblarson 13y ago
Your macbook air is just plastic, metal, and some silicone. Just throw a couple of those together too while you're at it.
- ramses0 13y ago
  http://www.etsy.com/blog/en/2011/how-tuesday-make-your-own-hot-sauce/ http://www.etsy.com/blog/en/2011/how-tuesday-make-your-own-h... Hang out with some small-batch hot-sauce makers. --Robert
- deaconblues 13y ago
  I'll go out on a limb and say that cooking is a tad easier and more accessible than building a MacBook Air.
  - brandan 13y ago
    i disagree. to create tasty hot sauce, one must first create the universe.
- Mikeb85 13y ago
  Hot sauce really is just about the chilis. My wife makes an amazing Caribbean pepper sauce. The secret? Caribbean peppers...
DanBC 13y ago
> probably 75% chili, 10% vinegar, salt, sugar, garlic for the last 15%. But there is more sugar, and more salt, and more garlic, than vinegar.
ry0ohki 13y ago
Based on how different the generic alternatives taste, it must be more difficult than this.
- fein 13y ago
  I think the magic is in the peppers and overall ingredient quality more so than the exact mixture. Given some trial and error in an afternoon with good ingredients, and I'm pretty sure you could figure this out. Hell, you can probably make even better :)
drivers99 13y ago
xanthan gum is likely for texture, so why remove it then go for the texture after that? You can buy xanthan gum. I know it's also used in gluten free baking.
- abrowne 13y ago
  It's likely for shelf-stable texture. Assuming he doesn't want start a bottle line for his own sauce, he can probably avoid it.

robflynn 13y ago

I have not tried this recipe yet as I have not been able to get my hands on a large quantity (for me) of good chilis, but I've had this bookmarked to play around with: http://www.instructables.com/id/DIY-Sriracha-aka-Rooster-Sauce/ http://www.instructables.com/id/DIY-Sriracha-aka-Rooster-Sau...

vtbassmatt 13y ago

http://www.seriouseats.com/2012/02/how-to-make-sriracha-from-scratch-sauces.html http://www.seriouseats.com/2012/02/how-to-make-sriracha-from... is a good resource.