Is your spice cabinet full of chili powder, red pepper flakes, curry paste, and exotic spices from every ethnic cuisine you can find? Then you’ll love this homemade Sriracha Sauce.
Make Homemade Sriracha Sauce
- 1 lb. Red jalapeno peppers, stems cut off
- ½ lb. Pound red serrano peppers, stems cut off
- 4 Cloves garlic, peeled
- 3 tbsp. Light brown sugar
- 1 tbsp. Kosher salt
- ⅓ cup Water
- ½ cup Distilled white vinegar
- Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
- Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
- Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
- Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
- Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.
1 servings per container
- Amount Per ServingCalories16
- % Daily Value *
- Total Fat
- Sodium 241.8mg 11%
- Potassium 2mg 1%
- Total Carbohydrate
- Dietary Fiber 0.8g 4%
- Sugars 2.6g
- Protein 0.5g 1%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.