Homemade Sriracha Recipe

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.

Place the peppers, water, garlic, brown sugar, white sugar, and salt into a blender and process until smooth.

Pour the mixture into a large clean, dry jar and cover with cling wrap.

Set the sriracha mixture aside in a cool, dark place.

Allow to ferment for 3 days. Each day, remove the cling wrap and mix the sriracha with a clean spoon. Cover again with the cling wrap and place back into the cool, dark spot.

Once sauce has fermented, pour the sriracha back into the blender along with the vinegar and process until well combined.

Pour the sriracha into a fine sieve over a bowl, and use the back of a spoon to push the mixture through the sieve. The solids left over should mostly be the chopped seeds; discard the seeds and pour the remaining mixture into a small pot.

Place the pot over medium heat, bring to a simmer, and allow the sriracha to reduce for 7 to 10 minutes while stirring intermittently. This will help thicken the sriracha, and it will further thicken as it cools.

Pour the sriracha into a minimum 2-cup capacity air-tight jar and store in the fridge for up to 3 months.

Cooking Techniques

Equipment Needed

Spice Level: