Homemade Sriracha Sauce

Name: Homemade Sriracha Sauce
Prep time: 5 min
Total time: 7 d
Yield: 16 servings
Ingredients: 1 3/4 pounds red jalapeño peppers; 3 garlic cloves; 2 tablespoons garlic powder; 2 tablespoons granulated sugar; 1 tablespoon light brown sugar; 1 tablespoon kosher salt; 1/2 cup distilled white vinegar; water

User Reviews

4.9

189 reviews

Excellent

Prep Time
5 mins
Additional Time
7 d
Total Time
7 d
Servings
16 servings
Calories
34 kcal
Course
Condiments
Cuisine
Thai

Homemade Sriracha Sauce

Iris Warren

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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.

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Ingredients

Servings

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

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Instructions

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.

Nutrition Information

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Serving 2tablespoons Calories 34kcal (2%) Carbohydrates 8g (3%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 442mg (18%) Fiber 1g (4%) Sugar 5g (10%)