Homemade Sriracha Sauce Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Fermenting Time
7 d
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Total Time
30 mins
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Servings
64 tablespoons
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Calories
9 kcal
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Course
Main Course
Homemade Sriracha Sauce Recipe
Description
Homemade Sriracha Sauce starts with red chili peppers—preferably red jalapeños—combined with garlic, salt, sugar, and rice wine vinegar. The fermented version involves processing peppers, submerging them in a salted water brine, and allowing them to ferment for a week or more at moderate temperatures. This fermentation develops characteristic complex flavors. After fermentation, the peppers are processed further with sugars and vinegar to complete the sauce.
The fresh-pepper version skips fermentation, mixing chopped fresh peppers with vinegar, sugar, garlic, and salt, adjusting water volume for desired consistency. Both versions balance spicy heat with a bright vinegar tang and mild sweetness from sugars. Adjusting vinegar affects the sauce's acidity and shelf stability, which is important for safe storage.
This sriracha sauce works well as a condiment or ingredient for various dishes requiring a spicy, slightly sweet chili sauce. It can be kept refrigerated and pH tested to ensure safety, with additional vinegar added if necessary to maintain acidity below pH 4.0.
The recipe notes offer tips on water amounts to achieve desired thickness, safe storage practices including refrigeration, and heat level adjustment by varying chili types or quantities.
Ingredients
FOR FERMENTED SRIRACHA SAUCE
- 2 pounds red chili peppers red jalapenos are preferred, though Fresnos or red Thai peppers are great, mixed
- 4 cups water unchlorinated
- 3 tablespoons salt sea salt
- 4 cloves garlic chopped
- 1 tablespoon light brown sugar (or more to taste)
- 1 teaspoon granulated sugar
- 1 cup rice wine vinegar
SRIRACHA SAUCE WITH FRESH PEPPERS
- 2 pounds red chili peppers red jalapenos are preferred, though Fresnos or red Thai peppers are great, mixed
- 1/2-4 cups water Use only 1/2 cup for a thicker sriracha sauce. Use 4 cups for a much thinner sriracha, which is more traditional, unchlorinated
- 4 cloves garlic chopped
- 1 tablespoon light brown sugar (or more to taste)
- 1 teaspoon granulated sugar
- 1 cup rice wine vinegar
- 1 teaspoon salt or to taste, sea salt
Instructions
FERMENTED SRIRACHA SAUCE
- First, ferment the chili peppers. Process your fresh peppers in a food processor. If you don’t have a processor, use a mortar and pestle or simply finely chop them. Pack them into a jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.
- Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.
- Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases - watch out for splatter. Or, use an airlock or membrane for easier fermenting. The peppers must be submerged beneath the water to avoid mold growth. If the peppers aren't submerged, they might not ferment properly.
- After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.
- Strain the fermented peppers but retain the brine. Add the peppers to a large pot along with garlic, brown sugar, granulated sugar and vinegar. Add 1 cup of the brine PLUS 1/2-3 cups fresh water, depending on desired thickness (see Notes). Bring to a boil. Reduce heat and simmer for 5-10 minutes to let the flavors meld.
- Cool slightly then add to a food processor or blender and process until smooth.
- Strain the mixture through a fine mesh strainer to remove the solids, if desired. Pour into hot sauce bottles and enjoy.
SRIRACHA SAUCE WITH FRESH PEPPERS
- Roughly chop the chili peppers and add them to a pot with the remaining ingredients.
- Bring to a quick boil, then reduce heat and simmer for 15 minutes.
- Cool, then add to a food processor or blender. Process until smooth.
- Strain the solids out through a fine mesh strainer, if desired, and discard (or keep them for dehydrating – they make great seasonings). Pour into bottles and use as desired.
Notes
- Makes about 4 cups of sriracha sauce.
- Adjust water or brine quantity to control sauce thickness; less water yields thicker sauce.
- Maintain acidity at pH 4.0 or below for safe long-term storage; add vinegar as needed.
- Keep the sauce refrigerated to preserve freshness and shelf life.
- Heat level is medium but depends on chili pepper choice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 64tablespoons
Amount Per Serving
Calories 9 kcal
% Daily Value*
| Calories | 9kcal | 0% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 329mg | 14% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 34mg | 38% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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