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Sriracha Sauce

Homemade Sriracha Sauce

Prep Time: 20 minutes
Cook Time: 10 minutes
Fermentation:: 5 hours
Total Time: 5 days 20 minutes
Servings: 2 cups
Course: Condiment
Cuisine: Asian
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5 from 1 vote
Calories: 85kcal
Making homemade Sriracha sauce involves a few simple steps. Here’s a straightforward recipe you can follow at home.

Ingredients 

  • 450 g jalapeño peppers red, stemmed and sliced, 1 lb
  • 4 garlic cloves peeled
  • 3 tablespoons brown sugar light, about 45 grams / 2 oz
  • 1 tablespoons kosher salt about 15 grams
  • 1/3 cup distilled white vinegar about 80 ml
  • 2 tablespoons water about 30ml, optional, for adjusting consistency

Instructions

  • Blend: In a blender, combine the red jalapeño peppers, garlic cloves, brown sugar, and kosher salt. Blend until a smooth paste forms.
  • Ferment: Transfer the mixture to a clean jar, leaving a tiny bit of space at the top for expansion. Cover the jar tightly with a lid. Let the mixture ferment at room temperature, away from direct sunlight, for around 5 days. Check after 24-36 hours (24 if warm, 36 if cooler). There should be a little popping sound when you open the jar, indicating gas bubbles are present. Using a very clean spoon, stir once you see any fermentation bubbles. Close the lid and continue fermenting for 36-48 more hours, then check again. The fermentation can take anywhere between 5 days and 10 days, depending on room temperature.
  • Cook: After fermentation, transfer the mixture to a saucepan. Add the distilled white vinegar and bring to a boil. Lower the heat and simmer for 5 to 10 minutes, allowing the flavours to meld.
  • Blend again: Let the mixture cool slightly, then blend again until smooth. If the sauce is too thick, you can add water to reach your desired consistency.
  • Strain: Strain the sauce through a fine mesh strainer into a bowl, pressing to extract as much liquid as possible. Discard the solids.
  • Bottle and store: Transfer the strained sauce into a clean bottle or jar. Store in the refrigerator. The sauce will keep for up to 6 months, often becoming more flavourful as it ages.

Notes

Feel free to adjust the amount of sugar, salt, and vinegar to taste. The fermentation step is crucial for developing the sauce’s unique flavour, but ensure to monitor it to avoid any unwanted mould growth.

Nutrition

Calories: 85kcal | Carbohydrates: 20g | Protein: 0.4g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Sodium: 3495mg | Potassium: 50mg | Fiber: 0.1g | Sugar: 18g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 0.3mg
Keywords: Condiments, Asian, Ingredient Guides
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