Homemade Sriracha

Experience the tantalizing taste of homemade Sriracha made with your favorite ingredients. This unique blend of chili peppers, garlic, and sweet and spicy flavors is perfect for adding an extra kick to any meal.

Let your taste buds dance with joy as you enjoy the vibrant aroma and savory flavor of our homemade Sriracha. Every batch is made with love and care, guaranteeing you the freshest, most flavorful experience because you make it!

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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Why make your own?

You may have heard about this whole {affiliate link} Sriracha apocalypse.

All because of a little town that decided to change the rules on Huy Fong Foods.

When I heard the news and shared it on Facebook, and my friend challenged me to make my own Sriracha.

I accepted! How awesome to be able to make my own! Check out this recipe for Sambal Oelek to make a homemade version of that sauce as well!

recipe research

Sriracha is certainly the condiment of choice for so many.

So, I figured it would be pretty easy to find a recipe.

I started my search on Punk Domestics. I read though several recipes (there are lots out there), and thought this one sounded the best.

Easy, quick, a small fermentation time.

Side note: I’m not so great at the whole fermentation thing, I tried it once and got, some unknown creature that if it wasn’t in a jar it would’ve walked across my counter and out the back door! So, I’ve given up on home fermenting!

comparison

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!

future attempts

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.

You’ll 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!

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Homemade Sriracha Recipe

Homemade Sriracha Sauce

Debi

Make your own Sriracha sauce at home

4.86 from 7 votes

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Resting time 8 hours hrs

Total Time 8 hours hrs 40 minutes mins

Course condiment, Sauce

Cuisine American

Servings 32 servings

Calories 14 kcal

Ingredients

  

1x2x3x

• 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.

Notes

Makes about 2 cups

Nutrition

Calories: 14kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 147mgPotassium: 46mgFiber: 1gSugar: 2gVitamin A: 101IUVitamin C: 15mgCalcium: 4mgIron: 1mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword hot sauce, sriracha

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