Homemade Sriracha Sauce
User Reviews
4.9
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Prep Time
5 mins
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Additional Time
7 d
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Total Time
7 d
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Servings
16 servings
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Calories
34 kcal
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Course
Condiments
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Cuisine
Thai
Homemade Sriracha Sauce
Description
This recipe starts by processing jalapeño peppers (including some red ones for color), garlic, garlic powder (optional), sugar, and salt into a coarse purée. The mixture ferments at room temperature for seven days, during which natural activity creates slight fizz and flavor development. After fermentation, the sauce is simmered with white vinegar to meld flavors and reduce sharpness, then cooled and blended until smooth. Additional water may be added to reach the desired consistency.
The sauce is strained to remove solids, resulting in a smooth paste with noticeable heat from the jalapeños balanced by sweetness and acidity. The flavor is bright, tangy, and garlicky, with a hint of natural fermentation taste depending on process variations.
This homemade sriracha can be used as a condiment for dipping, marinades, or flavoring dishes where a balanced chili sauce is desired. Fermentation time and cooking methods allow control over the final flavor and texture.
Ingredients
- 1 3/4 pounds jalapeno pepper stems removed and halved lengthwise, red
- 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 white vinegar plus more as needed, distilled
- water as needed
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
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 34 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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