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Homemade Sriracha Sauce

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UPDATE June 13, 2022: Fear has struck the hearts of sriracha sauce lovers. A shortage of the hot sauce has chile heads scrambling to stock up. The problem is there’s little inventory.

Don’t panic. We have you covered with this homemade sriracha sauce, made with everyday ingredients including hot peppers, vinegar, garlic, and salt, is easy to make, incendiary in taste, and less salty than the traditional version.

Three bottles filled with homemade Sriracha sauce.

Adapted from Randy Clemens | The Sriracha Cookbook | Ten Speed Press, 2011

“There are those of us who love Sriracha, and then there are those of us who need Sriracha,” observes Randy Clemens, author of this recipe. If, like Clemens, you find yourself in the latter category–which essentially means you rely on the not-quite-incendiary condiment as a tool in your kitchen arsenal–your culinary curiosity probably knows no bounds. But it should know how to make this hot sauce from scratch.–David Leite

Homemade Sriracha Sauce FAQs

Why do you ferment hot sauce?

Sure, you can just whiz up all those ingredients and start slapping it on everything. But a 7-day ferment does a couple of things. If you’ve been paying attention to the recent fermenting craze, you’ll know that it adds another layer of flavor, extra depth, and complexity.

Fermentation also tends to mellow out the heat of the peppers, so the sauce isn’t just about the heat but about the melded flavors, too.

And finally, there is the argument that fermentation is just better for you, your guts specifically. Patience is a virtue, indeed.

How do you use Sriracha sauce?

You can embolden just about anything with a dose of Sriracha, stirring it into ketchup, mayo, butter, cream cheese, honey, or sour cream. We also love it mixed into deviled eggs, slathered on hot wings, and tossed with sweet potatoes. The options are truly endless.

Homemade Sriracha Sauce

Three bottles filled with homemade Sriracha sauce.

This homemade Sriracha sauce, made with everyday ingredients including hot peppers, vinegar, garlic, and salt, is easy to make, incendiary in taste, and less salty than the traditional version.

Randy Clemens

Prep 5 mins

Ferment 7 d

Total 7 d

  • To make the Sriracha, in the bowl of a food processor, combine the peppers, garlic, garlic powder, if desired, sugars, and salt. Pulse until a coarse purée forms.
  • Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily. (It may get a little fizzy; that’s to be expected.)
  • After 1 week, pour the chile mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. [Editor’s note: If you’d like to preserve the gut-friendly bacteria that has been brewing in your hot sauce, skip the simmering step and purée the pepper mixture and vinegar together in the next step.]

  • Let the mixture cool and then purée it in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, add a small amount of water.

  • Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness you’ve been waiting a week to get.

  • Taste and adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, granulated sugar, or garlic powder to suit your taste. Transfer to a glass jar, close the lid tightly, and refrigerate for up to 6 months.

Serving: 2tablespoonsCalories: 34kcal (2%)Carbohydrates: 8g (3%)Protein: 1g (2%)Fat: 1g (2%)Saturated Fat: 1g (6%)Sodium: 442mg (19%)Potassium: 175mg (5%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 472IU (9%)Vitamin C: 71mg (86%)Calcium: 10mg (1%)Iron: 1mg (6%)

Recipe Testers’ Reviews

Originally published February 15, 2011

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.



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