Homemade Sriracha
Oct 24, 2018, Updated Jul 02, 2019
If you’re a hot sauce lover, this homemade sriracha is the recipe for you. It can go on just about anything!
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
Ingredients
- 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
Instructions
- In a saucepan, add chiles, garlic, vinegar, sugar, and salt.
- Cover and simmer gently, over very low heat for 30 minutes.
- Add mixture and hot water to a blender.
- Blend until smooth, opening vent to release steam often.
- Add more hot water to get to the consistency you like.
- Store in refrigerator in an airtight container for up to two weeks.
Nutrition
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.
How do i make it without sugar(s). So and law has sworn off all sugars and sweteners….loved sriracha sauce..
Anything helps! Thanks
Son-in-law….sorry
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.
how can I make this without sugar? Would honey be a suitable replacement
Hi Dixie, So there are many hot sauces made with honey, usually thai hot sauces. It will possibly change the flavor, but it can most definitely be done. Honey will add moisture and acidity. In the case of hot sauce, the acidity shouldn’t really mater (and might even help it last longer in the ‘fridge!). And having never made this particular recipe with honey, I’m not sure if the extra moisture will separate the ingredients a little, but I think just a shake of the bottle would fix that if it does. I would suggest picking a mild honey (no florals) and starting with half the amount, then add more to get the flavor profile you like. -Karen, Farm to Table
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?
I try to use ripe, red jalapeños for color and flavor whenever possible, but sometimes I have a few green ones in the batch. (And I have used Serranos and Fresnos too, but my preference are Jalapeños, when I can) There is no food dye, it is all natural. The color will vary slightly depending on if you make a batch early in the season, or later in the season. It’s all delish, though! -Karen, Farm to Table
Can i make this without seeding the chiles and then maybe strain them out??
Seeding the peppers won’t take long but you might be able to. Keep in mind though, depending on how strong your blender is, it might cut them up a bit making straining harder. Also, if you like your hot sauce not totally liquidy, the strainer might keep out more then you bargained for. Doable? Yes. But I’d still suggest knocking it out in the beginning. 🙂
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.
Ruth, I think those would be a great addition! Let m know how it goes. 🙂 -Karen, Farm to Table
I’m surprising my family with this one! Thank-you.
Excellent!
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??
Hi Eric, Yes, you can definitely cut this in half. This is a great recipe for those extra peppers you may have! Enjoy!
-Karen, Farm to Table
I love Sriracha. Thank you for the recipe.
Enjoy! -Karen, Farm to Table
Could you freeze this so it can be made ahead and given as a gift?
Hi Nancy. I just double checked with a friend of mine who is a master food preserver and he agrees that he doesn’t see any problems with freezing it, although neither of us ever have. You might have a little separation going on as it thaws, but nothing a vigorous shake wouldn’t take care of. 🙂
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.
My husband loves this homemade recipe! I hope your dad does too. -Karen, Farm to Table