Homemade Sriracha

If you’re a hot sauce lover,  this homemade sriracha is the recipe for you. It can go on just about anything!

Homemade Sriracha Hot Sauce

My husband is a hot sauce lover.  Whenever I go somewhere I bring him back a bottle of hot sauce that is from the region I’m visiting.  The hotter, the better.  But as with anything that needs to be shelf stable, I find most are chock-full of preservatives.  Even if it’s just xanthan gum, who needs it?

Of course buying prepackaged items is convenient, but making things from scratch is not only healthier, it can be fun and creative.  When you take a look at most recipes, you’ll realize the time invested is really minimal, and the rewards great.  I don’t know about you, but I’m super proud of myself when I whip up some homemade apple jam, bake some bread, or in this case, make a batch of Sriracha Hot Sauce that my husband loves. So worth it!

My Sriracha consists of only a few ingredients, and as with anything homemade, you can tweak it to use your favorite chiles, or to reflect what is currently in season.  Make sure, though, that your vinegar is 5% acidity.  This is super important to naturally preserve your hot sauce for short-term storage.  (Please note, this recipe is not to be canned. I was going for taste to a similar, popular Sriracha, over balancing ph levels with the acidity of the chiles.  For more information on proper water baths for hot sauces, please visit the National Center for Food Preservation.  This site is a great resource for preserving seasonal ingredients.  A perfect companion to October Unprocessed!)

This homemade Sriracha recipe will give you about two and a half cups and can stay refrigerated for a few weeks.  It never lasts that long in our house though. It’s a perfect condiment for, well, everything!  Enjoy!

Homemade Sriracha Hot Sauce
4.6 from 10 votes

Homemade Sriracha

If you're a hot sauce lover this is the recipe for you. This homemade sauce can practically go on anything!

Course Condiment
Cuisine Thai
Keyword hot sauce, rooster sauce, sriracha
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Yield 2 cups
Calories 317 kcal
Author Karen Ard


  • 1 pound jalapeño, serrano, or other mix of chiles seeded
  • 1 cup garlic cloves peeled
  • 1/2 cup vinegar 5% acidity
  • 6 tablespoons sugar
  • 1 1/2 teaspoon salt
  • 1/2 cup hot water


  1. In a saucepan, add chiles, garlic, vinegar, sugar, and salt.
  2. Cover and simmer gently, over very low heat for 30 minutes.
  3. Add mixture and hot water to a blender.
  4. Blend until smooth, opening vent to release steam often.
  5. Add more hot water to get to the consistency you like.
  6. Store in refrigerator in an airtight container for up to two weeks.

About the Author

Karen Ard is a Los Angeles based photographer and author of Farm to Table, a lifestyle site featuring recipes and articles based on farmers market finds, food artisans, and sustainable living. Karen wanted to create a site that helps connect the dots for people between their food and the farmers growing it. As a full-time photographer and mom of two, Karen hopes people will realize that even with busy schedules, making these connections and changes in their diets is obtainable and rewarding. You can also find Karen on Facebook, Pinterest, and Instagram.

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Terry Bird
Terry Bird
October 1, 2017 7:53 pm

How do i make it without sugar(s). So and law has sworn off all sugars and sweteners….loved sriracha sauce..
Anything helps! Thanks

Terry Bird
Terry Bird
October 1, 2017 7:54 pm
Reply to  Terry Bird


Suzanne Wilson
Suzanne Wilson
September 15, 2017 11:03 am

5 stars
Thanks for sharing this recipe, and I’m so glad found it here. I just found out my favorite restaurant was engaging in bad employee practices and lost a lawsuit. So that sauce I loved came from that restaurant, but I won’t be going there ever again. I can’t wait to make this sauce, and I will dedicate it to all those unfortunate workers.

October 12, 2015 2:16 pm

how can I make this without sugar? Would honey be a suitable replacement

Letty/Letty's Kitchen
October 8, 2015 9:10 am

Thanks for this recipe. Pinned!
Did you get red color using serranos and jalapeños or did you mix with some chiles that are more red in color?

October 15, 2015 11:23 am
Reply to  Karen Ard

Can i make this without seeding the chiles and then maybe strain them out??

Ruth McCoskey
Ruth McCoskey
October 8, 2015 8:09 am

5 stars
Thank you for this recipe, I love Sriracha! I’m going to try hababero peppers in the mix since I still have some in my garden.

Mary Platis
October 7, 2015 1:52 pm

I’m surprising my family with this one! Thank-you.

Eric Heinemann
Eric Heinemann
October 7, 2015 12:21 pm

I really want to try this recipe (hot sauce) but i dont have a full pound of peppers in my garden. Can i scale back or do i need to buy and supplement??

Bonnie K.
Bonnie K.
October 7, 2015 12:15 pm

4 stars
I love Sriracha. Thank you for the recipe.

October 7, 2015 9:07 am

4 stars
Could you freeze this so it can be made ahead and given as a gift?

October 7, 2015 7:15 am

My dad is the same way with hot sauces. It’s our go-to gift for him. While he likes uber hot, he also loves sriracha. He’s definitely getting a batch of this for Christmas.