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–+ servings
red hot sauce, sriracha, in a small yellow bowl

Homemade Sriracha Recipe

Fancy making your own homemade sriracha? Click here for my delicious, best homemade sriracha recipe ever!
5 from 9 votes
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Course: Condiments, Ingredients
Cuisine: American, Thai
Keyword: chili peppers, chillies, hot sauce
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 10 makes about 300ml (1 ⅕ cup)
Calories: 32kcal
Author: Azlin Bloor

Equipment

  • 1 blender or food processor
  • Knife
  • Chopping board
  • 1 mesh strainer
  • 1 bottle or jar with 350ml (11.8 fl oz) capacity (I get around 300 - 350 ml of sriracha every time I make the amount in the recipe below)
  • 1 glass jar for fermenting the chilli mix
  • 1 saucepan
  • 1 ladle

Ingredients

  • 500 g medium heat red chillies like jalapeňos or anything you prefer, read article above
  • 2 medium cloves garlic
  • 1½ Tbsp salt
  • 1 Tbsp Thai palm sugar
  • 1 Tbsp white sugar
  • 125 ml clear vinegar or rice vinegar

Instructions

Day 1

  • Roughly chop your chillies and place in a blender or food processor.
    Peel and add the garlic.
    Add the salt and sugar and blend/chop everything to a semi coarse state.
  • Transfer to a sterilised jar, cover and leave somewhere dark for 7 days. Be sure to stir it every day. ⅕
    Click here for how to sterilise jars and bottles.

Day 8

  • Pour your fermented chilli mixture back into a blender. Add the vinegar and blend until you get a smooth purée.
  • Strain this purée through a medium mesh strainer straight into a small saucepan. You don't want a strainer that's too fine as you'll be missing out on all the flavour from out processed chillies and garlic.
    Push down hard on the pulp to extract as much flavour out of it as possible.
  • Place the saucepan over medium heat and bring to a simmer. Once simmering, reduce heat to low and simmer for 5 minutes.
    Taste it after 2 minutes and add more salt, sugar or vinegar to your taste. You want hot, sour, salty and a touch sweet.
  • Pour into your sterilised glass bottle or jar, cover and leave on the kitchen counter until cool. Then store in the fridge and use within 6 months.
    Click here for how to sterilise jars and bottles.

Nutrition

Serving: 2Tbsp | Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1054mg | Potassium: 164mg | Fiber: 1g | Sugar: 5g | Vitamin A: 476IU | Vitamin C: 72mg | Calcium: 10mg | Iron: 1mg
Did you make this recipe?Mention @azlinbloor and tag #linsfood!
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