But this isn't just any squirt and chow down Sriracha, this turns the magical Red Rooster sauce into a whole new condiment!
I made this a little chunky with minced onions. If you are looking for a smooth ketchup, feel free to use a wand mixer or blender to get the smooth look. I also like the rustic look of the ketchup that this un-blended sauce has.
The recipe (keep scrolling down, you'll see it) is for 6-7 cups of ketchup, so I "Canned" them with a water bath. That's crafty talk for I put the sauce in a jar and then let them boil away in a big pot for about 20 minutes. Once canned that ketchup will last for at least a year without being refrigerated.
If this sounds too complicated (it;s not), feel free to reduce the recipe by 1/4 of each ingredient. You will have a little over a cup and a half. Plenty for a party or personal use... Long as you use the sauce within a month. Refrigerate in a sealed jar.
What can I say about Sriracha sauce... LOVE IT!
That special mix of heat and hints of Asian flavors (although it is a California invention... but I digress) that makes that familiar Red Rooster label famous. The ketchup recipe adds little hints of tangy vinegar, extra Earthy Garlic flavors, Sweet to pair with the heat with added Honey and finally gets that deep dark color with the addition of full of flavor Worcestershire Sauce!
And if you come back tomorrow I'll give you a recipe for Meat Loaf LOADED with this ketchup as a binding sauce throughout (not just baked on the top).
That Meat Loaf and a slather of this Ketchup makes a heck of a Sandwich!
Sriracha Ketchup -
Scratch Canning Recipe
Scratch Canning Recipe
- 6 Cups Tomato Sauce
- 3/4 Cup Sriracha Hot Sauce
- 1/2 Cup Honey
- Juice and Zest from 6 Limes
- 2 Large Sweet onions, Minced Fine
- 1/4 Cup Garlic Spiced Rice Wine Vinegar
- 1/4 Cup Worcestershire Sauce
- 2 TBS Garlic Powder
- 1 TBS Salt
- In a small-ish crock pot, combine all of the ingredients,
- Set the machine on low. Cook for about 6 hours, stirring every hour or so. The ketchup will thicken (alternatively, add a small can of Tomato Paste to thicken the sauce)
- After several hours at a small simmer, the sauce is ready to use.
- Transfer while HOT to sterilized canning jars. Put a sterilized lid on the top and add the ring. Put into a pot of boiling water with the water at east an inch above the top. Boil for 20 minutes.
- Remove from water and allow to cool.
- Mark each jar with the date, store in a cool dry area and use within 1 year.. Once opened,use within a couple of weeks.
- Serve as you would any BBQ sauce over ribs, in Baked beans... Or makes a heck FIRE Great Sriracha Meatloaf Sandwich or whatever