1. Place all
the ingredients except the sugar in a jar
and let sit overnight to mellow the heat of
the peppers. I guess one could consider this
2. Place the mixture and sugar in small
saucepan. Bring to a boil over high heat,
then lower the heat and simmer for 5
minutes. Remove from heat and set aside to
cool to room temperature.
3. Transfer to a blender and puree for about
5 minutes, until a smooth, orange-red
mixture forms. Run through a strainer and
smush out as much juice as possible.
4. Once refrigerated, the sauce should have
the same consistency and texture as the
'Rooster', but less salty and a whole lot
This recipe can been frozen and although it
separates upon thawing, shaking or stirring
blends it and the taste is still good -
however, the vinegar and chilis keep the
sauce for months in the fridge (flavor will
*Palm sugar is one of the new products on
the "naturally sweet" market. With its light
brown granules and caramel taste, palm sugar
can be used in place of brown sugar in most
Palm sugar was originally made from the sap
of the Palmyra palm, the date palm or the
sugar date palm. Now it is also made from
the sap of the Arenga pinnata (sugar palm)
and the nipa palm, and may therefore also be
sold as "arenga sugar". Palm sugar is made
by making several slits into the stem of a
palm tree and collecting the sap. The sap is
then boiled until it thickens.
Palm sugar should not be confused with
coconut sugar, which is made from the sap of
cut flower buds of the coconut palm, instead
of from the sap of the tree itself.
In Thai cuisine, palm sugar is mainly used
in sweets and desserts, but also in Thai
curries and sauces.
Red Fresno peppers can be hard to find
except for a brief window of time so the
following make good substitutions (note -
green or red peppers can be used - red
peppers will impart more of a sweetness than
chili pepper is a medium-sized cultivar of
Capsicum annuum. It is similar to the
Jalapeño pepper, but contains thinner walls.
The fruit starts out bright green changing
to orange and red as fully matured. A mature
Fresno pepper will be conical in shape, 2
inches long, and about 1 inch in diameter at
Fresno peppers are frequently used for
ceviche, salsa and as an accompaniment for
rice and black beans. Due to their thin
walls, they do not dry well and are not good
for chili powder. In cooking, they can often
be substituted for or with Jalapeño and
Serrano peppers. Mild green ones can
typically be purchased in the summer while
the hot red ones are available in the fall.
Depending on its maturity it has different
Immature green Fresno peppers are more
versatile and can be added to many types of
dishes. They add mild heat and flavor to
sauces, chutneys, dips, relishes,
casseroles, soups, stews and savory dishes.
Green Fresnos can also be pickled and eaten
whole. They make an excellent garnish for
Mexican and Southwestern American cuisine.
Mature red Fresno peppers provide less
flavor and more heat. They are often added
to salsas, relishes, ceviches, and
marinades. They make good toppings for
tacos, tostadas, burgers, sausages and hot
dogs. They are large enough to stuff with
cheeses, potatoes, seafood and meat.