Sriracha Sauce Recipe From Scratch!

Put on gloves to protect your skin from the capsaicin in the peppers.

Remove the stems from the red serrano peppers and chop them in half.

Blend half of the peppers with 1 cup of non-chlorinated water in a Vitamix.

Add the remaining peppers, another cup of water, 10 cloves of garlic, 3/4 cup of light brown sugar, and 1/4 cup of pink himalayan salt to the blender and blend until smooth.

Cover the blended mixture with a dish cloth or coffee filter and secure it with a rubber band to allow air to breathe while keeping bugs out.

Let the pepper mash sit on the counter for 3 to 5 days to ferment, stirring daily.

After 1 day, check for bubbling and stir the mixture.

After 2 days, observe the pulpy part rising and bubbling, and stir again.

After about 1.5 to 3 weeks of fermentation, return the mixture to the Vitamix and blend again.

Strain the blended mixture through a fine mesh strainer, keeping the pulp for dehydrating if desired.

Spread the pulp thinly on a parchment-lined dehydrator tray and dehydrate at 120-125°F overnight.

Transfer the strained sauce to a stock pot and add 2 cups of white distilled vinegar.

Bring the sauce to a boil and let it cook for 20-25 minutes until it thickens.

Once thickened, let the sauce cool and then bottle it in recycled hot sauce bottles.

Equipment Needed

Spice Level: