Homemade Sriracha Sauce

This homemade Sriracha sauce, made with everyday ingredients including hot peppers, vinegar, garlic, and salt, is easy to make, incendiary in taste, and less salty than the traditional version.

Three bottles filled with homemade Sriracha sauce.

“There are those of us who love Sriracha, and then there are those of us who need Sriracha,” observes Randy Clemens, author of this recipe. If, like Clemens, you find yourself in the latter category–which essentially means you rely on the not-quite-incendiary condiment as a tool in your kitchen arsenal–your culinary curiosity probably knows no bounds. But it should know how to make this hot sauce from scratch.–Randy Clemens

WHY DO YOU FERMENT HOT SAUCE?

Sure, you can just whiz up all those ingredients and start slapping it on everything. But a 7-day ferment does a couple of things. If you’ve been paying attention to the recent fermenting craze, you’ll know that it adds another layer of flavor, extra depth, and complexity. Fermentation also tends to mellow out the heat of the peppers, so the sauce isn’t just about the heat but about the melded flavors, too. And finally, there is the argument that fermentation is just better for you, your guts specifically. Patience is a virtue, indeed.

Homemade Sriracha Sauce

Three bottles filled with homemade Sriracha sauce.
This homemade Sriracha sauce, made with everyday ingredients including hot peppers, vinegar, garlic, and salt, is easy to make, incendiary in taste, and less salty than the traditional version.
Randy Clemens

Prep 5 mins
Total 7 d
Condiments
Thai
16 servings
34 kcal
4.84 / 12 votes
Print RecipeBuy the The Sriracha Cookbook cookbook

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Ingredients 

  • 1 3/4 pounds red jalapeño peppers stems removed and halved lengthwise
  • 3 garlic cloves
  • 2 tablespoons garlic powder (optional)
  • 2 tablespoons granulated sugar plus more as needed
  • 1 tablespoon light brown sugar
  • 1 tablespoon kosher salt plus more as needed
  • 1/2 cup distilled white vinegar plus more as needed
  • Water as needed

Directions
 

  • To make the Sriracha, in the bowl of a food processor, combine the peppers, garlic, garlic powder, if desired, sugars, and salt. Pulse until a coarse purée forms.
  • Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily. (It may get a little fizzy; that's to be expected.)
  • After 1 week, pour the chile mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. [Editor's note: If you'd like to preserve the gut-friendly bacteria that has been brewing in your hot sauce, skip the simmering step and purée the pepper mixture and vinegar together in the next step.]
  • Let the mixture cool and then purée it in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, add a small amount of water.
  • Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness you’ve been waiting a week to get.
  • Taste and adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, granulated sugar, or garlic powder to suit your taste. Transfer to a glass jar, close the lid tightly, and refrigerate for up to 6 months.
Print RecipeBuy the The Sriracha Cookbook cookbook

Want it? Click it.

Show Nutrition

Serving: 2tablespoonsCalories: 34kcal (2%)Carbohydrates: 8g (3%)Protein: 1g (2%)Fat: 1g (2%)Saturated Fat: 1g (6%)Sodium: 442mg (19%)Potassium: 175mg (5%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 472IU (9%)Vitamin C: 71mg (86%)Calcium: 10mg (1%)Iron: 1mg (6%)

Recipe Testers' Reviews

For folks who like to prepare their own condiments, this is a distinctive, amazingly colored hot sauce. But watch for spills! Though you may enjoy them as blood-red badges of brewing honor, left on the counter or floor too long, they’ll stain.

I used Fresno Reds, which are ripened green jalapeños. I halved the main recipe (using 12 to 15 peppers) and used dark instead of light brown sugar. I also wore latex gloves as I prepared the recipe (from experience, gloves save a lot of accidental ocular anguish). The recipe is simple to follow, since the processor and room-temperature storage do most of the work.

Processing didn’t create a paste, however, as the recipe indicated, it was more of a slush. Take care when opening the glass jar to stir; whiffs of the stuff can make you cough and sneeze. (You’ll also smell it for hours after you reseal the jar.) I bought a bottle of the original Sriracha with the rooster on the label to compare: The original tasted richer and aged but strong—a second of sweet pepper taste on the tongue, then a slow burn. I didn’t adjust the seasoning on my homemade sauce; it tasted only a tad milder than the original.

Mixing the sauce with Trader Joe’s organic ketchup was a nice balance for me, sweetening the sauce and bringing out flavor over heat. This would be great with fries or scrambled eggs. I tried it with hardboiled eggs, but the taste was lost. It’s probably better as a fry or veggie dip.

I enjoy recipes that remind you of how easy it is to make something that you might not think about making. Compared to commercial Sriracha, my homemade version had more heat and more garlic flavor. I’m not a five-pepper, sweat-in-the-corner type of guy, but I enjoy a little pain on the tongue, and the sauce’s heat in relationship to the flavor of the peppers was just right.

However, the garlic flavor was a bit too strong, and the aftertaste detracted from the overall flavor. I’d consider reducing the amount of powder next time or just using garlic cloves. The homemade sauce is also runnier, but that’s expected because there’s no gum in it like the commercial brand.

My other quibble is the need to use (and wash) a food processor twice. Would it really harm the recipe to puree the heck out of the mixture in the beginning, and then just strain it after adding the vinegar and cooking?


Originally published February 15, 2011

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Comments

  1. I just have to say that there IS a reason to make this sauce on your own. The store bought brand contains potassium sorbate and sodium bisulfite. Not good for you! You can make your own and it will last 6 months without nasty preservatives. Definitely worth it. I wish the writer would have made note of that. It’s not something you have to do much research to discover, and if food (or sriracha for that matter) is your thing…

  2. OMG I am so excited to find a srirarcha sauce recipe! Being gluten free, I have been wanting to make some of my own for ages. Just a note to strict vegans, remember to get vegan sugar specifically since regular white sugar is processed with charred animal bones.

    1. We, too, know the struggles that go with being gluten-free, Jessica. Well, some of us do. I mean, I do. Let us know what you think of this, everyone we know who tried it raved. And thanks, too, for the advice for those not liking charred animals to have touched their sugar…

      1. yes do make it. that is what us cooks do. it gives you the feel and insight to what is going on. i will keep on buying it, but oh boy, i will feel part of it. james

  3. As somebody who grows my own Chilies, I must say that I’ve been looking all over for this very recipe and stumbled on it by accident. I can’t wait to try a few super-spicy versions of this sauce!

    Finally a new use for all my scotch bonnets, trinidad scorpions, and 7-Pot peppers!

    I’ll share my hair-raising results once I get everything put together. It’s likely that I’ll try several batches to see what I can come up with. I have around 20 pounds of frozen and pickeled peppers to play with, so it’ll be fun for sure.

  4. It is very obvious that I must get my hands on that cookbook. Been seeing it everywhere and have not actually flipped through it. Love Sriracha sauce….making it from scratch sounds beyond fabulous. Bet the flavor is more intense.

    1. So are we, Fuji Mama. So are we. But since you’ll have some sriracha on hand, we’re curious to hear all the other reasonings that you come up with…you know, like dribbling it over pho…embellishing eggs ..dousing sliders…enhancing roast root vegetables…whatever you use it on, we’d like to know!

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