This Homemade Sriracha Recipe Will Ruin the Store Bottle for You 🔥🌶

red jalapeño peppers

🥗Healthier: habanero peppers

💰Cheaper: green bell peppers

Habanero adds heat, while green bell peppers are more affordable and milder.

distilled vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a fruity note, while white vinegar is more economical.

Harvest red jalapeños from the garden and let them ripen until red.

Prepare a 5% brine solution using 1 quart of water and 47 g of salt.

Fill ziplock bags with the brine solution to use as weights for the peppers.

Place the red jalapeños in jars, ensuring they are submerged under the brine.

Label the jars with the date and let them sit on the counter for a week, burping them daily to release carbon dioxide.

After a week, check the jars for any white layer on top, which is calm yeast and safe to use.

Dump out the brine and pour the peppers into a food processor.

Add 6 garlic cloves, 1/4 cup of sugar, and 1/4 cup of rice wine vinegar to the food processor.

Blend the mixture until smooth, optionally using a food mill to remove skins and seeds for a smoother texture.

Cook the blended sauce on the stove for about 10 minutes to thicken it to the desired consistency.

Transfer the finished Sriracha sauce into a pint-sized jar and store it in the fridge.

Cooking Techniques

Equipment Needed

Spice Level: