Homemade Sriracha Sauce

I have a hopeless addiction to sriracha sauce.  When we came across this recipe, Evan and I decided to make our own since we had so many hot peppers from our garden.  This version doesn’t taste exactly like the beloved favorite from the bottle, but let me tell you — it’s packed with flavor and tastes great on everything.

Homemade Sriracha Sauce
Courtesy of Jennifer Trainer Thompson’s 
Hot Sauce! Techniques for Making Signature Hot Sauces

– 1 cup assorted fresh chile peppers
– 4 fresh garlic cloves
– 2 tablespoons white wine vinegar
– 2 teaspoons sugar
– Salt and pepper

Start with a ton of fresh red and orange chile peppers.  Ours were straight from the garden beds, and consisted of habañeros, cayenne peppers, bangkok peppers, tabasco peppers, and thai chili peppers. Try to use as many red ones as you can since they will give you the traditional red sriracha coloring. We had a fair mixture of peppers so ours turned out a little orange instead.

Remove the seeds if you can, and dice them up on a cutting board.  I recommend wearing gloves.  I decided to be a rebel, and my hands burned for three days afterward.  Worth it.
Then, dice up the garlic gloves.

Add the diced peppers and garlic, vinegar, and sugar to a food processor or blender.  Add a few dashes of salt and pepper.  Puree everything for a good 15 seconds. 

It’ll look like this once done!

Since the pepper mixture was still a little chunky, I decided to blend it even further with an immersion blender.  That did the trick.

Pour the sauce into a small pot and bring it to a boil.  Reduce the heat and simmer for 10 minutes, stirring often.

Meanwhile, place a mason jar or bottle into a large pot and fill it completely with water.  Bring the water to a rolling boil for at least five minutes so that the container will be sanitized. Remove with tongs once done.

Pour the sriracha sauce into the container once it’s cooled down.  If you wish to preserve it, place the sealed container back into the pot of water and boil again for at least 15 minutes.  If you chose to enjoy it right away, take out some chips or serve immediately on whatever you wish.  It’ll be good in the fridge for up to a month.  Enjoy!
The taste and texture isn’t exactly the same as sriracha, but it’s pretty darn close.  The fresh chiles truly make a difference here; this sauce is mouthwatering. Although I will keep a bottle of the real deal close at hand, I will be making this version again and again. 

Hope you’ll enjoy it as much as we do!

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3 thoughts on “Homemade Sriracha Sauce”

  1. Thanks for stopping by, Becca! I can never find red jalapenos, either! If you leave them on the vine long enough, they'll eventually turn red, but grocery stores rarely stock them as such. The variety of peppers, I think, creates a bit more of a flavor explosion, as well. It's very close to sriracha but also gives it a unique flavor.


  2. A great way to use my home grown peppers. I keep habaneros growing in a pot on my balcony (they grow year round here in HI) and sometimes I have so many i don't know what to do with them. this is a great idea. saw this on Whimsy Wednesday.


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