Homemade Sriracha Sauce

UPDATE June 13, 2022: Fear has struck the hearts of sriracha sauce lovers. A shortage of the hot sauce has chile heads scrambling to stock up. The problem is there’s little inventory.

Don’t panic. We have you covered with 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.

Adapted from Randy Clemens | The Sriracha Cookbook | Ten Speed Press, 2011

“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.–David Leite

Homemade Sriracha Sauce FAQs

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.

How do you use Sriracha sauce?

You can embolden just about anything with a dose of Sriracha, stirring it into ketchup, mayo, butter, cream cheese, honey, or sour cream. We also love it mixed into deviled eggs, slathered on hot wings, and tossed with sweet potatoes. The options are truly endless.

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.

Prep 5 mins
Ferment 7 d
Total 7 d
Condiments
Thai
16 servings
34 kcal
4.82 / 32 votes
Print RecipeBuy the The Sriracha Cookbook cookbook

Want it? Click it.

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%)

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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?

My version of this sauce used cayenne chili peppers, with the majority of the seeds removed. They worked very well and yielded a slightly thickened, orangey-red sauce with a fair kick.

It has a nice tang to it, and a rich, garlicky heat that doesn’t persist. It’s great for wings or any occasion that requires a good hot sauce. It took a little elbow grease (about 10 minutes worth) to get the last of the hot pepper purée to go through the sieve. I persisted because that’s how I got any thickness to it at all.

I made this sauce as written, and patiently waited a week to do a side-by-side tasting with the commercial version. The result? It’s a wonderful sauce that’s brighter, more complex, and less salty than the bottled version. It’s absolutely wonderful.

Is it worth it? That’s up to you. The hardest part of this recipe is passing the mixture through a fine mesh strainer. If you want whole pepper seeds in your sauce, you can skip it, but if you want anything resembling the seed-free original sauce, resign yourself to a nice, long session with your strainer. You really have to work this and mash as much through the strainer as you can—long after you want to call it quits—to get everything out of this sauce.

This gets a thumbs-up for its bright pepper flavor.

As for preparing the sauce, it’s very easy: I pulsed the peppers in three batches, adding the next batch to the food processor when the paste formed to make room for all of the peppers.

But it loses points for lacking depth and for being thin. We did a side-by-side comparison to the Rooster brand sauce, which has more body, is thicker, and has a somewhat smoky taste. This recipe also was spicier than the Rooster sauce—I like a little zing although this was sizzling. It’s a good sauce, but it’s not my first choice if I were to pick between it and the Rooster brand.

Originally published February 15, 2011

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Comments

  1. Problem with this is that I can’t get red jalapenos! Maybe if I can pick them at a U-Pick place during the summer OR if I grow Jalapenos, otherwise they are nowhere to be found. All supermarkets sell the green ones. The only red chile they sell are habaneros. I can’t get Fresnos either. I live in the middle of nowhere. I guess I would have to buy some online and send them overnight to make this. It is easier and cheaper to just buy a bottle at the oriental supermarket for $2.99. The ShopRite sells it for $3.79, so does Wegman’s and Foodtown. I also found a Vietnamese brand at the oriental market that sells for 50 cents cheaper than Huy Fuong. It is in a larger bottle too and vinegar is the second ingredient, not sugar.

    1. You can often buy potted pepper plants at your local grocery store these days. Love it, put it somewhere warm, and when the peppers are ripe, make some sambal!

    2. As Randy Clemens points out too, it is cheaper to purchase Sriracha. Or in your case Risa, it seems to be able to get it at all. This was a fun recipe to prepare, though. I like the idea of something good brewing on my counter.

    1. Janie – I just started cleaning out my fridge, reaching all the way to the back and found… a half bottle of the very sauce pictured above! I found the store brand was a tad sweeter and a bit more savoury. My results from this recipe gave a bit brighter, and garlick-y flavour. The heat levels and colouration were about even. Let us know what you think after your test.

      1. 5 stars
        I made this and followed the recipe with only a few alterations. I used lemon spice jalapenos from my garden. The end result gave me a Sriracha that is about 10 times hotter, and obviously yellow in color. I also fermented for 10 days, the weather called my family and our tent to the lake for the weekend. I pureed for almost 10 minutes after the boil, and it resulted in a texture I just couldn’t strain, it was too beautiful to thin out, I personally could not waste that pepper mash! And I truly love the heat! I ended up with just over 2 1/2 cups of deliciousness, which I bottled and took to work. Eight fellow employees, all of which are pepper-heads like myself, mixed ethnicities and backgrounds, all of them thoroughly enjoyed it and immediately whipped their wallets out asking to buy it. The 2 1/2 cups of sauce are gone, in less than 24 hours! As I type this I have another batch fermenting, thank you for an amazing recipe. It’s perfect in every way!

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