Sure you could pick up a bottle of Sriracha from your local store, but where’s the fun in that? Well, ok, we can think of lots of ways a bottle of Sriracha can liven up a dish, but if you’re ready for a little culinary adventure, it’s time to whip up some homemade Sriracha. The prep is minimal, but there’s a fermentation waiting period with this hot sauce recipe, so plan for a three day wait before diving in. Trust us, it’s worth the wait. It’s fun to see this sauce come to life.
You control the spice in our homemade Sriracha through your choice of (or mix of) red chili peppers. Red jalapeños provide the most comparable medium kick to a regular bottle of Sriracha as it is the chili used in the rooster sauce. Or choose Fresno peppers which provide a little more pop and a smokier, somewhat fruitier flavor. Finally, Red serranos bring typically double the heat of either other chili, so for those looking for hot, hot, hot, you know where to turn.
Like this recipe? You’ll love these too:
- Homemade Louisiana Hot Sauce: A perfect three ingredient mix – chilies, vinegar, and salt. If you love Louisiana-style hot sauces, it’s a blast to make one at home.
- DIY Sriracha Powder: Did you know you could make a tasty seasoning blend from your bottle of rooster sauce? Check it out.
- Homemade Sambal Oelek: A perfect fiery chili paste that’s delicious as a dipper or as an additive to soups and other meals.
- 1 1/2 pounds red peppers any mix of red jalapeños, red serranos, or Fresno peppers work – experiment with quantity of each to get spiciness you prefer
- 4 cloves garlic peeled
- 3 tablespoons light brown sugar
- 1 tablespoon salt
- 1/3 cup water
- 1/2 cup distilled white vinegar
- Coarsely chop your red peppers of choice, keep the seeds in.
- Place the chilies, garlic cloves, brown sugar, salt, and water into a food processor. Pulse chop until you reach a thick pepper mash consistency.
- Pour the pepper mash into a glass jar or bowl and cover.
- Place the covered pepper mash into a dark location. Leave it there for 3 days, but each day pull the pepper mash out once or twice, uncover, and give it a full stir. You will see bubbles – that’s to be expected as part of the fermentation process.
Making The Sauce
- Pour the fermented pepper mash back into the blender or food processor and add the vinegar.
- Blend the mix until it reaches a thinner consistency.
- Pour the sauce into a strainer over a sauce pan and press the sauce down using a wooden spoon to force the liquid through the strainer.
- Heat the hot sauce over medium high for 5 to 10 minutes (it will boil), until it reaches the thickness you prefer.
- Remove from heat and let the hot sauce cool completely.
- Transfer the cooled hot sauce to a serving jar or bottle of your choice and enjoy!