Sriracha hot sauce recipe. Quick, easy and delicious!

red chili peppers

🥗Healthier: jalapeños

💰Cheaper: cayenne pepper

Jalapeños offer a milder heat, while cayenne is more accessible.

distilled vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note, while white vinegar is cost-effective.

Introduce the recipe and ingredients for making sriracha hot sauce.

Use 400 grams of ripe red peppers, a hybrid of cayenne and jalapeno, and mention they are spicy.

Add 1 tablespoon of muscovado sugar and 1 tablespoon of refined white sugar.

Include 1 tablespoon of salt and 8-10 cloves of garlic, noting that the amount of garlic can be adjusted based on preference.

Mention that fish sauce is optional for umami flavor and can be skipped to keep the sauce vegan.

Measure out 250 milliliters of white wine vinegar and 200 milliliters of water.

Blend the peppers in a ninja blender until finely chopped, leaving some end bits on.

Add the rest of the ingredients to the blender and blend until mixed.

Simmer the blended mixture for about 5 minutes to reduce the raw taste of the peppers.

Let the mixture cool slightly before transferring it to a food mill to remove seeds and pulp.

Use a food mill to strain the sauce, aiming for a chunky texture.

Introduce a homemade stir plate to emulsify the sauce naturally, explaining how it works.

Allow the sauce to sit on the stir plate for about 3-5 days to develop flavor and consistency.

Bottle the sauce using a squeezy bottle and taste it, noting the beautiful color and flavor.

Mention that the sauce will last in the fridge for a couple of months without separating too quickly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary