Homemade Sriracha or Rooster Sauce, as it’s affectionately known.
You may have heard about this whole Sriracha
Sriracha
Homemade Sriracha on the left, store-bought on the right. Slight color difference. The store-bought stuff is a little thicker. The homemade Sriracha is a great substitute.
This recipe is really not adapted from Blue Kale Road at all; this is the recipe that they made. They adapted it from Food 52, who got it from someone else and so on.
I thought this homemade version was a little thinner than the bottled stuff, and a bit more vinegary. But, it did set up nicely after being in the fridge. And, some of the thickness of the store-bought stuff comes from the Xanthan Gum in the mixture. They’re pretty darned close to each other though.
The ingredients on the bottle… “Chili, Sugar, Salt, Garlic, Distilled Vinegar, Potassium Sorbate (a preservative & will add a little salty flavor), Sodium Bisulfite (also a preservative), and Xanthan Gum (a thickener). Since the ingredients on a label are listed in order of amounts, that tells me that store-bought Sriracha has a lot less vinegar than this recipe calls for; the bottled stuff also has a lot more sugar and salt. Well, no wonder it tastes so good!
Let it sit on the counter overnight
I think I’ll try the recipe again, but decrease the amount of vinegar, and up the sweetness a little. I do like that the homemade version has less salt.
But, the way this recipe came out, I was quite impressed and wanted to share it with you. I like the fresh flavor that it has. I put it on all kinds of stuff. I even doused my salad with some of this Homemade Sriracha. Before you judge me, it is pretty much just a spicy vinaigrette. And, yes, I’ve admitted before that I LOVE hot stuff. Love it! So, I highly recommend this Sriracha!
It’s really easy to make, and really pretty as well!
A brief time on the stove
Homemade Sriracha Recipe
Homemade Sriracha Sauce
Ingredients
- 12 ounces fresno chiles also called red jalapenos, stems removed and sliced
- 7 large garlic cloves roughly chopped
- 2 teaspoons kosher salt
- 1 ½ cups raw unfiltered apple cider vinegar
- 3 tablespoons raw honey
Instructions
- In a large jar, combine the sliced chiles (and seeds), garlic, salt, and cider vinegar. Screw the lid on and give a few little shakes to mix. Leave the mixture to sit on the counter overnight.
- The next day, pour the jar contents into a medium saucepan and add the honey. Bring the mixture to a boil, stir a few times, then lower heat and let simmer for 5 minutes. Remove the saucepan from the stove and let cool to room temperature.
- When cool, pour the mixture into a blender and puree until very smooth, scraping the sides a couple of times. Pour into a jar and store in the fridge, where it will keep for up to one month.
Sophia @ NY Foodgasm says
February 11, 2014 at 1:26 pmLOVE this!! I am totally trying to make my own! Maybe with some mango too!
Debi says
February 11, 2014 at 1:34 pmOooh, that sounds good! I can’t wait to see it, Sophia! 🙂
Heather says
February 12, 2014 at 4:35 amI love sriracha sauce, but I bet a homemade sauce would be even better! Mmmm
busymama911 says
February 12, 2014 at 12:53 pmI’ve never head of this. What is it good on? What’s it taste like?
Debi says
February 12, 2014 at 2:40 pmOh my! Sriracha is good on everything! It’s a hot sauce, but it’s a little sweeter and a bit less spicy than most hot sauces. I love it on eggs or Chinese food or Mexican food or… I have several recipes that use Sriracha, take a look here:https://lifecurrentsblog.com/Beverages/sriracha/ Use it anywhere you would use Tabasco.
Serena | Serena Bakes Simply From Scratch says
February 12, 2014 at 3:37 pmI love Sriracha! Love how easy you made it!
Kim @ This Ole Mom says
February 12, 2014 at 7:50 pmI have never heard of this but I work at a health store and I do know raw honey and Apple cider vinegar are very good for you !! This looks like something I should try! Thanks for sharing and linking up with us at the MaMade Blog Hop!
Kim @ This Ole Mom
Shelley @ Two Healthy Kitchens says
February 13, 2014 at 5:54 amI looove “the hot stuff” too, and my hubby and son love it even more than I do! And homemade is so, so good! We have this little hole-in-the-wall diner near us that makes the best breakfasts ever, and the owner makes her own hot sauce. I douse my veggie omelet in it every time ,,, and then pretty much just drink the rest! 😀 Thanks for this recipe – great find! Pinning for sure!
Meeghan Mousaw says
February 13, 2014 at 4:34 pmWhat a great challenge! I bet my husband will love to try this recipe. I will pin it for him for later!
Joy @ Yesterfood says
February 14, 2014 at 7:43 amDebi, this sounds wonderful, and your photography is beautiful (the mason jar! The blue pan of simmering peppers!). Thank you for sharing this at Treasure Box Tuesday! PINNED! ♥
Joanna Sormunen says
February 14, 2014 at 1:55 pmI have never before heard about Sriracha sauce but it does sound hot and spicy (delicious). A bit like ají here in Ecuador but they don’t put any vinegar in it.
Debi says
February 14, 2014 at 2:58 pmI love aji! I have a jar of yellow aji in the fridge & I make the green sauce all the time.
mamadecreations says
February 15, 2014 at 7:23 pmWhile I myself am not a fan, I have a couple friends who would LOVE this! Going to have to pass it along to them 🙂 Thanks so much for linking up with us at the MaMade Blog Hop! Don’t forget to stop back to link up again next week and see if you’ve been featured! Have a great weekend 🙂
Andi @ The Weary Chef says
February 15, 2014 at 11:05 pmI never would have thought to make my own sriracha. I’m really impressed! I found you on Friday Pin Fest, and we’d love to have you join us at Saturday Night Fever too 🙂 We pin nearly all the links every week!
Stacey Gannett says
February 16, 2014 at 8:00 amI have never heard of this before. Sounds very interesting. My hubby would love the salt taste, but not so much the spicy. Thank you for sharing on Meandering Mondays! Have a great week!
Aimee says
February 16, 2014 at 4:51 pmThis looks amazing. We also just love your photos!
The Mad Mommy says
February 16, 2014 at 9:35 pmThis looks so simple and my hubby loves this stuff! I am totally bookmarking this!
Laurie says
February 17, 2014 at 7:20 pmThis looks great!
Thanks for linking up to Tip Me Tuesday linky party this week. {knuckle bumps} Did you know that I can “lend” your blog posts my Google page rank for better search engine traffic? {fabulous} If you upload at least 2 images, 2 steps, and blog post URL into your Tip Junkie craft room, you’ll be in business! {wink} ~ Laurie {a.k.a. the Tip Junkie}
April Harris (@apriljharris) says
February 18, 2014 at 9:18 amIt’s so cool that you developed your own Sriracha recipe! I’ve never tried this popular condiment but I’ve heard is is amazing. Yours certainly sounds delicious! Thank you for sharing your adventures in the kitchen with us at the Hearth and Soul hop. I’ve pinned and tweeted this post 🙂
Crystal says
February 18, 2014 at 8:26 pmYou inspire me! Thank you so much for submitting this post to last week’s Wonderfully Creative Wednesday Link Party. I featured it in this week’s link party! Here is the link:
http://www.sewcreativeblog.com/wonderfully-creative-wednesday-link-party-week-8
Best Wishes,
Crystal
Leslie Lambert says
February 19, 2014 at 8:50 pmCongratulations…this post was featured on Create It Thursday #42! Thanks for sharing such a great idea with us last week!
Beverly Tea Cottage Pretties says
February 19, 2014 at 10:56 pmThis looks amazing and thank you for sharing i am jsu tnow starting to use Siriachi. Had no idea the plant had an issue. Ouch, I might have to make my own now???? Hugs, Beverly
Joanne T Ferguson says
March 14, 2014 at 12:56 amG’day! I have always wanted to make my own Siriachi! Thanks have bookmarked and is now on my list to do!
Cheers! Joanne
Sandi @ A New York Foodie says
April 14, 2014 at 6:10 amI have never made Sriracha sauce before but I do love it so much and yours looks fabulous!!
Debby says
April 9, 2015 at 11:03 amLooks great, do you think it can be made in a bigger batch and canned?
Debi says
April 9, 2015 at 11:10 amDebby, yes, I think you could can it quite easily. I don’t actually go through the canning process, but if you would like to do so, please follow the instructions from the USDA’s National Center for Home Food Preservation or the official site from the makers of Ball jars. http://nchfp.uga.edu/publications/publications_usda.html or http://www.freshpreserving.com/ I find that both of these sites have great info on canning (I’m just too lazy to do so! LOL!)