Go to the Recipe: Honey Sriracha
Are you not afraid the jar might explode if kept sealed for a month at room temperature? Thanks
@DominiqueNNope, I am not afraid.
I have a huge bag of dried hot pepper that I don't really know what to do with. If I rehydrated them by adding warm water could I use them in this recipe?
I haven't given that method a try. Ive only used fresh ones. Let me know how it turns out if you do.
Am I right that when you say "chili bird," you're referring to a cayenne pepper (http://www.foodsubs.com/Chilefre.html#cayenne pepper)?
Chili birds are smaller than the ones seen in your linked picture. The long genetically modified-looking ones are typically less spicier. You could easily find chili birds in Vietnamese or Chinese markets. They are sometimes referred to as Thai Chili birds. Rooster sauce actually uses red jalepenos instead of chili birds, but I prefer traditional ingredients. Here's a linked picture. http://aristonorganic.com/2013/01/07/birds-eye-chili-mazavaroo-so-hot-2/
