Sriracha sauce has become a beloved condiment around the world, known for its tangy, garlicky, and spicy punch that can elevate any dish. Making your own sriracha at home allows you to control the heat level and ingredients, ensuring a fresh, preservative-free version of this classic hot sauce. Perfect for drizzling over eggs, adding to noodles, or using as a marinade, this homemade version is surprisingly easy to prepare and will become a staple in your kitchen.
Ingredients:
- 1 lb (450 g) red chili peppers (such as red jalapeños or Fresno peppers)
- 4–5 garlic cloves, peeled
- 3 tbsp granulated sugar
- 1 tbsp kosher salt
- 1/3 cup distilled white vinegar
- 1/3 cup water
Instructions:
- Prepare the Peppers
Remove the stems from the chili peppers and roughly chop them, leaving the seeds for extra heat or removing them for a milder sauce. Wear gloves if desired to avoid irritation. - Blend the Mixture
In a blender or food processor, combine the chopped peppers, garlic, sugar, salt, and water. Blend until smooth. - Ferment (Optional)
Pour the blended mixture into a clean glass jar. Cover loosely with a lid or cheesecloth and let it ferment at room temperature for 3–5 days. Stir the mixture daily. It will develop a deeper, more complex flavor as it ferments. - Cook the Sauce
After fermentation (or skip directly if not fermenting), transfer the mixture to a saucepan. Add the vinegar and bring it to a simmer over medium heat. Cook for 5–10 minutes, stirring occasionally. - Strain for Smoothness
Remove from heat and allow the mixture to cool slightly. Strain the sauce through a fine-mesh sieve into a bowl, pressing to extract as much liquid as possible. Discard the solids. - Bottle and Store
Transfer the sauce to a sterilized bottle or jar. Refrigerate and use within 1–2 months.
Enjoy your homemade sriracha on everything from soups to sandwiches! Adjust the spice level next time by experimenting with different types of chili peppers.
