This homemade sriracha sauce recipe is more like the original Thai recipe, so much better than anything from the grocery store, and can be made with fresh or fermented peppers. Time to make sriracha hot sauce!
Homemade Sriracha Sauce Recipe
It's Homemade Sriracha Sauce time, my friends, so get your taste buds ready. I don't think there is a whole lot I can tell you about sriracha sauce that you haven't already heard.
Sriracha has taken the nation by storm in the last several years, overflowing from grocery store shelves and finding its way into a myriad of mass-made products, from potato chips to beer.
It's everywhere, isn't it?
It's so ubiquitous now here in the states, it's practically become synonymous with the term "hot sauce". This is not a bad thing! I should provide a bit of history, though.
What is Sriracha?
Famous “Sriracha” sauce is named after the town of “Sri Racha” in Thailand where it originated, but this is not what we consume here in the United States.
The stuff you get from the store is produced in California with red jalapeno peppers and has deviated quite a bit from the original Thai recipe.
The sriracha sauce we get here is thick, like ketchup, where the original has a thinner consistency.
My recipe will produce a Sriracha sauce closer to what was originally intended, though you can easily thicken it up with more peppers and less vinegar, or by adjusting your cooking times.
Best Peppers for Making Sriracha Sauce
Here in the United States, red jalapeno peppers are used to make sriracha sauce, though bright red Fresno chili peppers make a fine substitute. You can also use red Thai chili peppers to make your own sriracha hot sauce, which have more heat on the Scoville Scale.
Of course the heat level of your sriracha sauce can vary based on your pepper choice, but some peppers have thicker walls and are therefore meatier, and will produce a fuller sauce.
I suggest going with red jalapeno peppers first, then experimenting from there.
For this particular batch, I used a combination of different hot red peppers grown in my garden, including red jalapeno peppers, and the results were out of this world.
So delicious!
Sriracha Sauce Ingredients
- Chili Peppers. Use a mix of red chili peppers, Red jalapenos are preferred, though Fresnos or red Thai peppers are great.
- Garlic. I love the garlic flavor. Garlic powder can be used, but fresh garlic is best.
- Brown Sugar. For the characteristic sweetness.
- Granulated Sugar. Additional sweetness.
- Rice Wine Vinegar. Other distilled vinegar can be used.
- Water and Salt.
How to Make Sriracha Sauce - the Recipe Method
Chop the Peppers. Roughly chop the chili peppers and add them to a pot with the remaining ingredients - sugar, salt, vinegar, garlic, water.
Simmer the Ingredients. Bring to a quick boil, then reduce heat and simmer for 15 minutes.
Process the Sriracha Sauce. Cool, then add to a food processor. Process until smooth.
Strain and Bottle. Strain the solids out through a strainer and discard (or keep them for dehydrating – they make great seasonings). Pour into bottles and use as desired.
This is the simple fresh pepper version, though I suggest fermenting, which is more like the original Thai sriracha.
Fermenting the peppers breaks down the carbohydrates and converts them to acid, which mellows the peppers considerably, affecting the overall flavor. I suggest trying the recipe both ways, with and without fermenting, and see for yourself which version of sriracha you prefer.
I've include recipes below to make sriracha both ways.
For your reference, you may find this link useful: How to Make Fermented Pepper Mash.
Homemade Sriracha Vs. Store Bought Sriracha Sauce
There is an obvious difference between the sriracha you get from the store vs. your homemade version. The homemade sriracha has a thinner consistency and isn't quite as sweet, though you can adjust sweetness easily by adding more or less sugar.
You can also adjust the thickness of your final sriracha sauce by adjusting the amount of peppers used in the recipe, by adjusting the amount of vinegar and water used, and also by adjusting your cooking time. Simmer the sauce longer to thicken it up if you'd like.
The choice is yours. Would I say homemade sriracha is BETTER than what you get in the store?
Personally, I like my own homemade version better, but I wouldn't throw away my bottle of Huy Fong Food's rooster sauce! I mean, major KUDOS to David Tran for giving us a sauce that made Americans realize there is more to condiments than ketchup and mustard.
Bring on the sriracha, please!
What is a Substitute for Sriracha Sauce?
If you run out of sauce and need a good siracha sauce substitute, you can use Garlic-Chili Sauce, or consider using Gochujang, Sambal Oelek, or making your own fresh chili paste.
Harissa could work in a pinch, but you can always use a Louisiana Style Hot Sauce in place of the sriracha, depending on the recipe.
Recipe Tips and Notes for Making Homemade Sriracha
Here are answers to some of the most common questions I get on other sauces:
How long will this sauce keep?
It should keep a few months easily in the fridge, or even longer. It's all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors.
If you're concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.
The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today. I am a happy affiliate.
Can I process this hot sauce for longer storage? Absolutely. Just be sure to use proper canning/jarring safety procedures.
Where'd you get that sauce bottle?
I find them locally sometimes, but I also order through Amazon. Here is a link to some bottles I like (affiliate link, my friends!): Swing Top Glass Bottles, 8.5 Ounce - Set of 4
. If you like the smaller bottles that most hot sauce makers use, here's another link: Hot Sauce Bottles, 5 Oz - 24 Pack
.
Learn more about How to Make Hot Sauce.
Patty's Perspective
Wow, this really does taste different from what we get in the store. It is definitely similar, close in flavor, but I like this version so much more.
Check out Some of My Other Popular Hot Sauce Recipes:
- Homemade Tabasco Sauce
- Fermented Aji-Garlic Hot Sauce
- Fermented Serrano Hot Sauce
- Sweet Habanero Chili Sauce
- Pineapple-Jalapeno Hot Sauce
- Ti-Malice - Haitian Creole Hot Sauce
- Caribbean Style Mango-Habanero Hot Sauce
- Pineapple-Mango Ghost Pepper Hot Sauce
- Homemade Caribbean-Style Sweet Chili Sauce
- Sweet Pepper Chili Sauce
- Homemade Louisiana Hot Sauce
- Homemade Cocktail Sauce
- Honey-Sriracha Sauce
Check out more Hot Sauce Recipes.
Try Some of these Recipes that Use Sriracha
- Grilled Salmon with Honey-Sriracha Sauce
- Korean Chicken
- Creamy Tortellini Pasta with Fire Roasted Tomatoes
- Honey-Sriracha Chicken
- Easy Hoisin Sauce
- Sriracha Substitute - for if you've run out of sriracha. Gasp!
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Homemade Sriracha Sauce Recipe
Ingredients
FOR FERMENTED SRIRACHA SAUCE
- 2 pounds mixed red chili peppers )red jalapenos are preferred, though Fresnos or red Thai peppers are great)
- 1 quart unchlorinated water
- 3 tablespoons sea salt
- 4 cloves garlic chopped
- 1 tablespoons light brown sugar (or more to taste)
- 1 teaspoon granulated sugar
- 1 cup rice wine vinegar
SRIRACHA SAUCE WITH FRESH PEPPERS
- 2 pounds mixed red chili peppers (red jalapenos are preferred, though Fresnos or red Thai peppers are great)
- 1 quart unchlorinated water Use only 1/2 cup for a thicker sriracha sauce
- 4 cloves garlic chopped
- 1 tablespoon light brown sugar (or more to taste)
- 1 teaspoon granulated sugar
- 1 cup rice wine vinegar
- 1 teaspoon sea salt (or to taste)
Instructions
FERMENTED SRIRACHA SAUCE
- First, ferment the chili peppers. Process your fresh peppers in a food processor. If you don’t have a processor, use a mortar and pestle or simply finely chop them. Pack them into a jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.
- Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.
- Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, “How to Make Fermented Pepper Mash”, for further instruction.
- After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.
- Pour the fermented peppers, including some or all of the brine (see notes), into a pot along with the garlic, brown sugar, granulated sugar and vinegar. Bring to a quick boil. Reduce heat and simmer for 5-10 minutes to reduce a bit and let the flavors meld.
- Cool slightly then add to a food processor and process until smooth.
- Strain the mixture to remove the solids. Pour into hot sauce bottles and enjoy.
SRIRACHA SAUCE WITH FRESH PEPPERS
- Roughly chop the chili peppers and add them to a pot with the remaining ingredients.
- Bring to a quick boil, then reduce heat and simmer for 15 minutes.
- Cool, then add to a food processor. Process until smooth.
- Strain the solids out through a strainer and discard (or keep them for dehydrating – they make great seasonings). Pour into bottles and use as desired.
Notes
Nutrition Information
Melissa says
I made two batches - one with red jalapeños and one with Thai hots. I’m super happy with the taste, but it’s super thin and separates in the fridge. Is there anyway to get a thicker sauce that doesn’t separate?
Mike Hultquist says
Glad you're enjoying them, Melissa. Really you can just give them a shake to bring them together again. However, for the next time, use less liquid - you can use NONE or only some of the brine, and even reduce the amount of vinegar. You can also add in more peppers and reprocess. Lastly, you might try xanthan gum as a thickener. I hope this helps.
Beth says
Mike, thanks for the overview and the details for making either a fresh or a fermented sauce. I have bunch of ripe red peppers from my garden (Early Flame and Jalafuego jalapenos and some red Anaheims). I think I will follow the more authentic/traditional Fermented recipe, because I naturally read both.
I'm excited to see how it turns out, I'm glad I found this post! Thank you for taking the time to write this interesting overview and for offering options.
Mike Hultquist says
Excellent, Beth! Glad to be helpful! I hope you enjoy it as much as I do!
Adam G. says
Awesome recipe. I went the fermentation route as it seemed more authentic and I was in no rush. I fermented for about 12 days and it turned out perfect. I think I like it better than the store bought version! Anybody who likes Sriracha should give this a try because it's so easy, and if you don't have time to ferment, I'm sure the fresh version is just as good. Thanks Mike!
Mike Hultquist says
Awesome! Thanks so much, Adam!
Rysta says
What ph meter would you recommend? Something not too expensive, but trustworthy.
Mike H. says
I recommend Thermoworks. I am a happy affiliate.
Maegan says
I found the titles a bit confusing. I thought you had to start with fermented pepper for the fermented peppers recipe, and fresh peppers for the second recipe. Might be better labeled as “authentic” and “15 minute” as I naturally did not read both recipes first to compare. Still tasty, but was wanting to make the traditional sauce.
Mike Hultquist says
Sorry, Maegan. I spend the entire post discussing sriracha and the different ways to make it, and also include 2 recipes. Sorry it was confusing.
Dave says
I used red wine vinegar in place of rice vinegar in this recipe. Will it still be shelf stable in the woozy bottles, and if so ,how long will it keep before it spoils?
Mike Hultquist says
Dave, that's a fine substitution. Sauces with enough vinegar/acidity typically last 6 months out and 12 months in the fridge or longer. If you want to make them shelf stable very longer term storage, look into water bath preserving. It really should last a long time, though.
Susan Wheeler says
Red jalepeno peppers. Are they just ripened green ones? It’s not a special jalapeño?
Mike Hultquist says
Susan, yep, they are just ripened jalapeno peppers.
Christine says
I tried this recipe and loved it. Made it with some peppers that I had smoked and dehydrated. I used the kombucha vinegar from my scoby hotel which is the first time I’ve tried it in a recipe. And I fermented the sauce for a week.
Do I have to move it to the fridge now or will it keep in the pantry at room temperature?
Mike H. says
I am glad to hear it, Christine. Enjoy! And it's better to keep it in the fridge - for freshness and longer keeping.
Roger says
This is a great recipe. The only change I make when making the sauce is to smoke my peppers before I ferment them.
Mike H. says
Good for you! I love a nice smoky flavor to hot sauce. Nice.
Elizabeth Hussain says
Love your website.
Question: how does one find unchlorinated water? Does filtering remove chlorine? Our system uses a form of chlorination that does not evaporate--an issue for those who keep fish tanks. I presume that distilled water does not have chlorine but also no flavor.
How do I test for acidity? What do I need to get?
Mike Hultquist says
Elizabeth, you can buy distilled water, or filtered water at home. Just make sure your supplier doesn't add chlorine to your water supply. For pH, you can purchase a good pH meter.
Robert F Copple says
Hi Mike,
I want to try your sriracha recipe, however, here in Arizona we are between our spring and fall pepper seasons. The summer heat stops the process. However, I do have bags of dehydrated peppers. I'd like to try fermentation. Will the dried peppers work? Also I have lots of ground pepper powder. Would that work?
Thanks
Bob
Thanks
Bob
Mike Hultquist says
Robert, you can ferment dehydrated peppers, but it is best to add some fresh peppers, too, to get the fermentation process started. Or, you can use some other fermentation starter.
Kelly Peterson says
I made your recipe, and I had to use the green jalapeno peppers. Turned out just as well, other than it is xx hot. I was wondering how to make the sauce thicker?
Thank you in advance.
Mike Hultquist says
Kelly, this is more of a thin sauce. The best way to thicken it is to either add in more processed peppers or other ingredients, or use a thickener like Xanthan gum.
Christine says
How could I can a jar of this? Water bath can or pressure canner?
Mike Hultquist says
Christine, start with this page: https://www.chilipeppermadness.com/preserving-chili-peppers/canning-or-jarring-chili-peppers/. I have some info, as well as links for you to find further information.
Corey says
I make this recipe every year with my red Jalafeugo jalapenos. Your website is an incredible source of information. Thank you for all the work you put into it!
Mike Hultquist says
Thanks so much, Corey! Glad to be helpful!
MathewHammett says
Learning from your recipes and watching your YouTube channel make me so happy! I have had beyond a crappy couple of days (some of the worst in my life actually) and coming home and cooking these wonderful recipes has been my pride and joy! I tried one of your hot sauces and what started as a depressing day put a smile one my face
Mike Hultquist says
Glad to inspire, Matthew. I hope you find many recipes you enjoy!
Luke says
Should there only be a couple tablespoons of brine in the jar? That’s all I could get in with the ground up peppers.
Mike Hultquist says
Luke, there is usually more brine than that, yes. All of the peppers should be covered in the brine.
FR says
Questions about using dried chilis for this (for the fresh version, not fermented). 1. Do I re-hydrate the chilis first? 2. Do I base the 2lbs of peppers on the fresh or dried weight of them? Thanks!
Mike Hultquist says
The recipe is for fresh peppers, not dried. 2 pounds of FRESH by weight. Enjoy.
Lee says
Why does the fermented recipe call for more brown sugar than the fresh chili version?
Mike Hultquist says
Lee, you can use 1 tablespoon, or more to taste. I made an update to make this more clear.
Lee says
Thanks Mike. Fermenting just finished so going to give this a whirl today 🙂
Mike Hultquist says
Enjoy, Lee!
Justine says
I have not yet tried this. I have a question before I start. Is there a benefit to fermenting versus fresh?
Mike Hultquist says
Justine, the original is fermented. Fermentation offers a different flavor, but also probiotic benefits, provided you don't cook the sauce at the end. Making it with fresh peppers is much easier, delicious in its own way.
Greg says
When you use Fermented Peppers, is it just for a different taste and texture? Because as soon as you heat up any fermentation, you loose the probiotics that was created during the fermentation.
Mike Hultquist says
Yep, for flavor. You don't have to cook it if you don't want to in order to keep the probiotic benefits. Thanks, Greg.
Danny says
my whole family loves this. I even made it with green peppers and it was great also
Mike Hultquist says
Thanks so much, Danny!
Teri says
Tomorrow is day 7 of my fermentation. Today, I saw white dots on the top of the jar. Mold? I managed to remove most of it. I don't have a proper kit. I used a plastic lid and a bag of water to hold it down. It still smells and tastes great. Should I start processing with the vinegar, et al, immediately?
Mike Hultquist says
The white spots were likely kahm yeast, which is harmless. If it was fuzzy, that's not good, but if you scraped it all away and it smells and tastes good, I'm sure you're fine. Trust your nose.
Richard says
What if you can’t smell will just looking at it be good enough?
Mike Hultquist says
Yes, regarding spoilage in fermentation, look out for any fuzzy growth, which is mold.
Diana says
Can red Serrano peppers be used?
Mike Hultquist says
Absolutely!
Cherie says
I have a lot of green jalafuego peppers left over. Do I have to use red peppers or is it ok to use green?
Mike H. says
Red jalapeños are simply more mature peppers. You can definitely try it with greens though 😉
Cherie says
Perfect! I wasn’t sure if the red signaled a different acidity or something that would affect the fermentation. I will let you know how it turns out!
Some One says
The green peppers tend to get bitter during fermentation.
Ann says
Is it ok to use green jalafuego peppers(essential hotter and bigger jalapeños)? I have a boatload of them and am worried they will go soft if I try to ripen to red for this recipe?
Mike Hultquist says
Absolutely! Go for it!
Alex says
Thank you very much for the recipe! My peppers are almost fermented but I can't find rice vinegar anywhere. Can I use just distilled vinegar and if yes what percent of acidity should be?
Thank you.
Mike H. says
No problem, other distilled vinegar can be used equally.
Haleigh says
Hey I started fermenting my chili’s last Saturday, I forgot to burp them for a couple days and when I went to burp them one of the jars exploded on me. Is that jar of chili’s still good to use in my sauce?
Mike Hultquist says
Oh, YIKES, Haleigh. Sorry to hear! Well, if it all exploded, you could potentially wash off the chilies really good and use them, but I couldn't continue to ferment, and would really watch out for glass pieces. UGH, sorry!
Haleigh says
It was just like a volcano, the glass did not break!
Mike Hultquist says
You can clean and move them into other jars, but definitely be sure to be clean.
Haleigh says
Do I just clean them with cold water? A good rinse? There is also some whiteish chunks forming at the top… could they be going bad?
Mike Hultquist says
Yes, clean/rinse them best you can, then transfer. If the whitish growth is fuzzy, that's mold, which you do not want.
S Patrick says
Would cayennes work in this recipe? I have an abundance of those, my thai chilis are coming but slower.
Mike Hultquist says
Absolutely, yes.
Shellee Fecht says
I’m having trouble with fermenting my peppers. I purchased the Ball fermentation kit, but the glass weight ends up submerged about halfway down. Peppers then rise above it. I’ve found a plastic lid which fits it the mouth of the jar & keeps the peppers underneath; however, it looks like some of the peppers have a mold on them. I’ll empty the jar tomorrow & check. In the meantime, I’m going to try the recipe for fresh pepper rather than fermented. There’s a line in that recipe which says the following: “You can also bottle your sauces with proper procedures.” Can you explain what those procedures are? Thanks so much!
Mike Hultquist says
Shellee, see this page as a starter: https://www.chilipeppermadness.com/preserving-chili-peppers/preparing-and-canning-fermented-and-pickled-foods-pickling-safety-information/
Jan Sime says
I am starting my second batch of the fermented Sriracha. I use Serano and some Birds Eys chillis from a batch of seeds I got from a friend in Mocambique.
I reduced the sugar as I love HOT sauce. My friends also love it and hide it from family and kids.
It keeps perfectly in small (50ml) brown bottles with cork tops. We have just started using the last bottle from the batch we made last year. It tastes even better than when it was fresh. Oh yes, I ferment for at least two weeks before I add the vinegar to stop the fermentation.
Mike Hultquist says
I love this! Sounds PERFECT to me, Jan! Thanks for sharing.
Claire says
Have just started this years batch. Always make this around this time of year in the UK, just as all new chillis are begging to be picked. I use up all the frozen chillis I have from last year. Has worked every time. Different heat and taste every year as all depends what chillis I have. Best thing about this sauce is it is so versatile
Mike Hultquist says
Sounds like perfection to me, Claire! I love that you mix it up every year. Just perfect.
Ryan says
Hi Mike,
I assume 7 days to ferment is only a guide post and some sauces will take less days to ferment and some will take more. How do you know when it’s fermented to point I should move on to the next step?
Mike Hultquist says
Ryan, yes, you can go shorter or longer. Often it's when you stop seeing activity, like bubbling, for a couple days. You can still keep going, and it will be more of a quiet ferment, but that's usually a good guide. Enjoy!
Karen says
Hi - what method do you recommend to measure pH? Eager to get about this recipe!
Mike Hultquist says
Karen, a good pH meter is best for accuracy. I recommend this pH Meter from Thermoworks: https://www.thermoworks.com/pH-Humidity/pH?tw=CPM (this is my affiliate link, as I am affiliate for their products. I use them all the time.) Let me know how it goes for you.
John Laitala says
Which thermoworks ph meter model do you recommend for a beginner?
Mike Hultquist says
This is a good one, John: https://www.thermoworks.com/waterproof-ph-pen-8680/?tw=CPM
Allan says
Hi Mike, am enjoying your YouTube vids.
Can you wash peppers before fermenting them. I chop my habanero or jalapeños in half and throw them in a sink full of water. This keeps the eyes from watering too much when doing several kg of peppers and as a bonus gets rid of quite a few loose seeds. I wondered if this might remove too much of the natural biome and retard fermentation? The current batch is bubbling away in the fermentation crocks but it seems a little slow. However it’s late autumn here now and nights are cool.
I also wondered if you add fresh unfermented peppers to fermented ones, (in a non cooked sauce); to blend and balance a sauce; do you run the risk of restarting fermentation since you are introducing fresh carbohydrates. I assume the addition of vinegar in the final sauce will inhibit further fermentation plus refrigeration.
Mike Hultquist says
Allan, yes, you can wash the peppers. It shouldn't affect fermentation. Some ferments are very quiet, so it's hard to tell if fermentation is going on. You can often tell by the smell. If you have concerns, you can use a fermentation starter. I know some people who toss fresh peppers into their ongoing ferment. You can do it, but you'll have a mixed batch (not necessarily bad), but each time you open it, you risk infection. Something to consider. Enjoy!
Allan says
I’m having fun fermenting my pepper and chilli harvest, (it’s autumn here in NZ). If I mix red bell peppers with habanero hot chillies in the same fermentation crock will the heat of the habanero migrate to the neutral red bell peppers? I noticed even after one day the brine is spicy. I want to mix in the red bell peppers to temper the heat of the hot chillies in the final sauce, but only have two 5L and one 3L crocks. I’ve got 2kg of jalapeños which sliced in half fit nicely into a 5L crock.
Mike Hultquist says
Sounds awesome, Allan. Yes, if you mix the peppers, you'll get the heat from the habaneros for sure. I mix peppers all the time for both heat and flavor combinations. Enjoy!
Allan says
Will cooking the fermented sauce kill the good probiotic bacteria?
Mike Hultquist says
Yes, cooking fermented sauce takes away the probiotic benefits, though it does meld flavor and stops fermentation, so there is no worry of your bottles exploding. You do not have to cook the sauce if you don't want to. FYI.
Allan says
Thanks, so I assume to get the right consistency of sauce I want if I don’t simmer it would be to add less of the brine when blending. Would you keep the amount of vinegar the same as the recipe to maintain a good ph?
Mike Hultquist says
Yep, that is correct. You may need to adjust vinegar, but you'll get acidity from the fermentation process, so could be good to measure before vinegar, and add to taste. Enjoy.
James says
I LOVE this recipe. So easy but the result is amazing.
I made mine with very hot birds eye chillies which grow in an abundance in our garden here in sub-tropical Australia. The end result is very, very hot (just the way I like it!). Thank you for sharing the recipe!
Apologies if I’ve missed it in the recipe but can I ask how long it will keep for in a bottle in the fridge?
Michael Hultquist - Chili Pepper Madness says
Great to hear, James! Very happy you enjoyed it! It will keep for many months in the refrigerator. Definitely lasts a long time. Enjoy!
Bryan says
Hello Michael
First off, thanks for a terrific site. My go to site for all my pepper information. Tried sriracha for the first time with fermented peppers. Compared it to the store bought brand and there is no comparison. The homemade sauce is fresh and has just the right amount of heat. Made two batches one with rice wine vinegar the other with apple cider vinegar. Two different flavour profiles but, both equally as good. Thanks again for all your efforts.
Michael Hultquist - Chili Pepper Madness says
Thanks, Bryan! Yes, this is so much better than the store bought stuff, much more authentic. Glad you enjoyed it, and love that you're experimenting with vinegars.
Mark McMonagle says
Could you make this with Brazilian Starfish peppers? I have a ton of them and running out of ideas for them.
Michael Hultquist - Chili Pepper Madness says
Absolutely! Enjoy!
Mike B says
Hey, Mike!
I'm very interested in this recipe, but I'm confused by the amounts (volumes). If the recipe - and I'm going with the fresh pepper version - requires a quart of water plus a cup of rice vinegar (together about 1.2 litres e.g. nearly 5 cups' worth) and the fresh peppers etc, which all add volume... even with some loss of solids from straining... how do we end up with only 2 cups of sauce?
Michael Hultquist - Chili Pepper Madness says
Mike, yes, sorry about that. You'll actually get closer to 4 cups or so, but results CAN vary a bit depending on boiling and reduction, and you don't have to use all of the water/brine. You can always add in part of the water for a thicker sauce, then add in water after to achieve your desired consistency. Let me know how it goes for you. I made and update to the recipe notes.
Liz says
Just checking on how you prepare the peppers. Do I remove the seeds before I ferment? Will the seeds make it super hot?
Michael Hultquist - Chili Pepper Madness says
You can remove the seeds if you wish, though you don't have to. Most of the heat does reside in the pepper innards - not the seeds themselves, but the whitish pith inside - so remove it will remove much of the heat. You can leave it in for a hotter batch, then strain afterward if desired. Straining is optional. Enjoy!
Wendy says
What would you recommend for red bell pepper ratio to hot peppers? I want to make a mild sauce. Some of my family prefer a sauce that isn’t spicy… BTW your sauce is fantastic. I used maple syrup instead of other sugars,( we make maple syrup) it is delicious.. Thanks for sharing
Michael Hultquist - Chili Pepper Madness says
Wendy, it's hard to say because I don't know your preferred heat level. If you don't like too spicy, I would balance it heavily toward bell peppers. It also depends on what hot peppers you're using. If you're using red jalapeno, I would say 3/4 bell to 1/4 red jalapeno, then see how you enjoy the heat level. Take notes, then adjust as needed for the next batch until you find your perfect balance. Let me know how it turns out for you. Enjoy!
Wendy says
Thanks for the advice, I did the 3/4 to 1/4 ratio I also used maple syrup as my sweetener, we produce maple syrup. The end product is AMAZING. My family and friend can’t get enough…
Mike Hultquist says
Wonderful!
Tighe Matthew Brazeau says
I just have a question. I am making this...so far so good. I was wondering if I can make a batch that is much less hot for my other half by combining bell peppers with the chilli peppers. My significant other has a really low spicy threshold compared to mine but I still want him to have his own bottle as he likes the flavor just not the heat. Any suggestions,? Thanks.
Michael Hultquist - Chili Pepper Madness says
Tighe, absolutely. This recipe will work with any chili peppers. Let me know how it turns out for you.
Ryan says
Hi!
This recipe looks great, I’ve just received a big batch of jalapeños in the mail and want to get started very soon! My friend has used your recipes and told me they make brilliant sauce!
I have a question, can I ferment the garlic in with the chillies and maybe a red onion too?
Thanks
Ryan
Michael Hultquist - Chili Pepper Madness says
Thanks, Ryan. Yes, you can ferment the garlic and onions as well. Let me know how it goes for you.
Kevin says
Hello again Michael,
Sorry for all the individual comments, for some reason replying to an existing message isn't working for me. I had a couple quick questions. This is my first time fermenting and I'm just doing a small batch of Thai chilis I had on had as a test run. After the first day, I had a red film floating on the top, I think it may have been pulp from the mashed up peppers. Also, maybe I mashed them too much, but my brine even took on a red tint. Now on day two, the water level seems to have lowered and the surface is just about at the top of the mash a d some of the lighter pieces seem to be floating up. Is this okay? Or should I add a water bag to weigh the mash down? Add more brine?
Michael Hultquist - Chili Pepper Madness says
Kevin, it sounds like pulp to me. Yes, use a water bag or something else to weight the mash down to keep it under the brine. Let me know how it goes. Enjoy.
Kevin says
That makes perfect sense, Michael. Thanks again for you speedy replies!
Michael Hultquist - Chili Pepper Madness says
Please let me know how it turns out for you, Kevin. I'd love to hear. I hope you enjoy it!! It's one of my favorite recipes. Need to make another batch!
Kevin says
Thank you for your reply, Michael. But I'm a bit confused. You said to used 1 teaspoon of salt per pound of peppers, bu the original recipe says to use 3 tablespoons for 2 pounds of peppers. That's a big difference. If I am cutting down this original recipe, should I reduce the measurements in the posted recipe or ignore the original instructions and just use 1 teaspoon per pound of pepper?
Thank you!
Michael Hultquist - Chili Pepper Madness says
Kevin, probably the best way for you to achieve the results of my shared recipe is to follow the recipe as-is. Make the same amount of brine per the recipe. Then, add your chopped peppers (no matter what amount) into your jar (or whatever vessel you are using), then cover completely with brine. You can keep or discard any excess brine. The main thing is to make sure the peppers are covered in brine. Obviously feel free to calculate salt amount vs. water for less brine. The "1 teaspoon salt/pound" is a lower percentage brine solution that will still work, but again, follow the recipe unless you are concerned about saltiness in the final result. Next, ferment the peppers per instructions. When completed, you can process it all together per the recipe, or you can drain the brine and process the peppers in a food processor with fresh water and a bit of salt to your taste. I hope this is clear.
Kevin says
Hello Michael,
Thanks for sharing your amazing recipes. I saw above you told someone that the salt level is important for fermentation. I have some left of chilis and was going to make a small batch of this just to test it out. So I was wondering, if when I cut this recipe down, do I also reduce the amount of salt or do I keep the salt the same for the fermentation process?
Thank you so much!
Michael Hultquist - Chili Pepper Madness says
Kevin, yes, it's really a percentage of salt for the brine solution. You should use 1 teaspoon salt (5.69 g) per pound (.45 kg) of peppers. 1 pound of peppers should process down to about 1 cup (220 g, or 7.75 ounces) of mash. So, use 1 teaspoon of salt per cup of mash, which is roughly 2.3% salt by weight. Check out my page on How to Ferment Peppers for more info: https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-make-fermented-pepper-mash/
Rebecca says
Id love to try the non fermented recipe but I dont see your recipe for the non fermented siracha sauce. Am I missing it?
Michael Hultquist - Chili Pepper Madness says
Rebecca, just skip the fermenting steps and add everything to the pot. However, use only 1/2 to 1 teaspoon salt, or to taste. Bring to a boil, simmer for 10 minutes, then process and use per the recipe. Let me know how it goes. Use this recipe as a model as well - Homemade Louisiana Style Hot Sauce (https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/homemade-louisiana-hot-sauce/) or Homemade Tabasco Hot Sauce (https://www.chilipeppermadness.com/recipes/tabasco-sauce/).
Joey says
Hello Mike,
Now I'm thinking that I'd like to try bottling your sriracha recipe. I'm starting on making the mash now. I do a lot canning for jams but I've never bottled hot sauce. At the end of your recipe it says, "You can also bottle your sauces with proper procedures." Can you give the details of these procedures, or point to where I can find them? Thanks.
You rock, man!
Michael Hultquist - Chili Pepper Madness says
Thanks, Joey. Check out this page for Canning and Jarring Chili Peppers, which can be applied to hot sauce. Enjoy! https://www.chilipeppermadness.com/preserving-chili-peppers/canning-or-jarring-chili-peppers/
Nabeelah says
Can you use an alternative to rice wine vinegar?
Michael Hultquist - Chili Pepper Madness says
Nabeelah, yes, you can use other vinegars instead.
Joey says
Hi Mike,
Your website and recipes are amazing. I especially love all the info you give on pepper varieties. My question is: Can the finished bottles be placed in the freezer without a loss of quality?
Michael Hultquist - Chili Pepper Madness says
Thanks, Joey. Yes, you can freeze sauces. However, I would use containers made for the freezer, not bottles, and I wouldn't freeze the sauce for more than a couple months. Let me know how it goes for you.
Scott Haymaker says
Mike I love all the recipes..I am fermenting peppers now for this one...but my peppers have a white film on the top of them, but they dont smell unpleasant, in fact it smells like peppers. is this safe to use?
Michael Hultquist - Chili Pepper Madness says
Scott, that is most like kahm yeast, which is harmless. You can scrape that off.
Deborah says
Being the concoction is being brought to a boil, what is the benefit of fermenting the jalapeños first?
Thank you!!
Michael Hultquist - Chili Pepper Madness says
Deborah, fermenting will mellow the flavors in ways you won't get without fermentation. Cooking them stops the fermenting process. You don't have to cook after if you don't want to. Just process and use. You may need to burp your containers occasionally, though. I hope you enjoy it.
Jeff says
Do you know if you can cut the salt substantially in the fermentation mash without running into food safety issues? Thanks!
Michael Hultquist - Chili Pepper Madness says
Jeff, the salt levels are quite important in fermenting to keep the environment ideal for the fermentation process. If you don't have enough salt, you run the risk of contamination and allowing bad bacteria to flourish.
Laurie says
Thanks for the great recipe! I found it last year (2019) when my little serrano plant produced a half pound of ripe peppers all at once and I wanted a way to use them all. It was just delicious! Printing the recipe out to make again this year with a combination of serranos, jalapeños and aji rico peppers. The aji ricos are not super hot, but great flavor. I tried growing them this year for the first time and they are super prolific.
Michael Hultquist - Chili Pepper Madness says
Thanks, Laurie!
Bob says
How much of a "probiotic benefit" are you really expecting to get from 1/2 tsp of blazing hot sauce anyways? Its not like you're eating 1/2 cup of yoghurt.
Michael Hultquist - Chili Pepper Madness says
I have not measured a direct correlation, but you will receive some proboiotic benefit, provided the hot sauce is not cooked.
Rebecca says
Hello,
I was wondering during the fermentation part can I use my fermentation pot with weights and a cover? I will more than likely double or triple the recipe.
Thanks from Vermont!
Michael Hultquist - Chili Pepper Madness says
Hi Rebecca. Yes, you should be able to use your pot and weights. No problem! Let me know how it turns out for you.
Jeremie says
Here is a recipe that I have already made several times! This one is perfect, Mike, and gives a perfect hot sauce.
I modified it a bit, to my own taste: I use Carolina Reaper peppers that I smoke before allowing them to ferment. For the today sauce, it was a 45-day fermentation.
...Oh and of course, like you certainly do, I keep the pulp after straining the sauce, and deshydrate it to make a super cool hot chili powder!
Michael Hultquist - Chili Pepper Madness says
Nice! I love to hear it, Jeremie. Great use of the pulp, too! Perfect.
Anna says
I'm trying to make a low calorie version. Have you tried it with Stevia?
Michael Hultquist - Chili Pepper Madness says
Anna, Stevia is great for this recipe. No problem. I actually use Stevia all the time.
Candelaria says
Hello. Thank you, not only for the recipe, but for all the extra info, I can totally see and connect to your love for good food. I found your page just before my SirRacha bottle is finished. I will try to find the best possible peppers, let them ferment and try it out, then will get back to you, another great quarentine project. Greetings from Chefchaouen, Morocco.
Michael Hultquist - Chili Pepper Madness says
Hello, and thank you! I'm glad you found me. Please let me know how your recipe turns out. I hope you enjoy the sauce. This is one of my favorites.
Kendra says
You can also place Saran Wrap on the surface of your chili mash while it’s fermenting you keep them submerged. Just make sure you press the wrap directly on the surface and try to push out as many air bubbles as possible.
Chuck Hill says
I spent several years in Thailand not too far from Sri Ratcha. It has always annoyed me a bit that the Sri Ratcha sauce so famous here is not the real deal (but good none the less). So I was pleased to see that someone knows this.
In case anyone is interested, I have bottle of the Panich brand sauce here. There are at least two brands exported and this is the less popular (and IMO less good) of the two. The ingredients list: "Spur" chili at 45%, water 21.6%, sugar 17%, garlic 10%, salt 5%, acidity regulator (acetic acid, aka vinegar) 1.4%. I have no idea what "spur" chili is, and there is no Thai on the label, but I will guess that it is the large ones called chee faa (reach for the sky). Red Jalapeño seems like a decent approximation. I am going to be in Sri Ratcha in a couple of weeks, I should try and get a tour of one of the factories between seafood feasts.
Michael Hultquist - Chili Pepper Madness says
Thanks for the comments, Chuck! I appreciate it!
Ron says
I have a question, as the recipe is a bit confusing in one regard. Are you making a mash ferment or fermenting the peppers whole? With the mention of brine, I'm assuming whole, but you also recommend your "how to make pepper mash" page as well. If you are making a mash, it is understandable that Leah's ferment went bad, as getting a liquid to sit above a mash isn't an easy task.
Michael Hultquist - Chili Pepper Madness says
A lot of people have a tough time keeping the peppers beneath the brine. Glass weights are useful, or baggies filled with water, even grape leaves. You can rough chop the peppers to help keep them down. You can ferment whole peppers, but should poke holes in them. You just won't fill as many in the jars because of the size. You can fit more chopped peppers.
Mooselips says
I enjoy reading about peppers, but even jalapenos give me pain, how do you guys do it? I read that hot ones will destroy the sensitivity of your taste buds.
Michael Hultquist - Chili Pepper Madness says
Hi, Mooselips. No, peppers don't destroy taste buds, but you do build up a tolerance to spicy food. The more you eat, the more you need to get the "burn", and for many people, it becomes a little addictive. If you step away from it for a while, your tolerance drops. I used to eat WAY hotter food, but since I've dialed back a bit more and consider myself more of an 8.5 out of 10, which is still pretty darned high to most people. I just love it.
Leah says
I’m at the phase where I’m fermenting the peppers but when I mix the peppers with the brine they aren’t staying underneath the brine because the brine and the peppers are mixed together. Am I doing something wrong? Will the fermenting work if the peppers are mixed with the Brine and are on top of the fluid?
Michael Hultquist - Chili Pepper Madness says
Leah, the peppers really need to be below the brine liquid, or you run the risk of infection. Try filling a baggie with water and stuffing it into the top of the jar to keep everything down below the brine. See if that works for you.
Leah says
The bag trick did not work. There is mold growing. I should toss the whole batch right?
Michael Hultquist - Chili Pepper Madness says
Leah, if it's definitely mold, unfortunately it's best to toss it. You don't want to mess with mold.
Michelle C says
Can I use some frozen peppers mixed with the fresh to get up to the 2lb mark?
Michael Hultquist - Chili Pepper Madness says
Yes you can, Michelle. Just thaw them out first. Let me know how it turns out for you.
Mitch says
This is great! I didn't have that many peppers, so I scaled the recipe by tasting.
It's really good, just the right heat. I wish I could get it to taste like the Rooster.
I tasted them side-by-side and mine needed more garlic. But there's something else with Rooster I can't put my finger on. I would LOVE to recreate that sauce.
Michael Hultquist - Chili Pepper Madness says
Thanks, Mitch. This is more like the original sriracha sauce. The rooster sauce is thicker and sweeter. If you'd like to get closer to that, I would use more peppers and not strain the whole thing, just process it until it is smooth and thick. Also, try adding honey or sugar to see if you can get closer to that flavor. Let me know how it goes.
Bill says
Hi Mike, I love your site- just found it recently but am trying and enjoying things almost daily. A quick question- I don't see the sriracha recipe for NON fermented peppers even though you say you've included both- am I missing it somehow? Thanks, bye for now,
Bill
Michael Hultquist - Chili Pepper Madness says
Bill, to make an unfermented version, start with adding the fresh peppers and other ingredients first to a food processor. Process until smooth. You can strain out some of the pulp if you'd like for a smoother sauce. Then, simmer the sauce about 10 minutes to cook through. Here is a recipe to follow for Superhot Sriracha, but just use the red jalapenos or Fresnos for a milder, more common version. Enjoy! Let me know how it turns out for you.
Bill says
Hi Mike, thanks. I screwed up because I only had a handful of thai chilis and I added garlic sugar and vinegar then processed and THEN simmered it ....got the directions reversed. Anyway the result is an extremely hot concoction that looks a lot like your garlic chili sauce. I will add a pin head's worth to anything that needs heat, and try again later.
Are red jalapenos just more mature green ones? I'm in a smallish city in Canada and all I can get are the green ones. Thanks again!
Michael Hultquist - Chili Pepper Madness says
Bill, sorry to hear. You can always reprocess the batch and mix it with another milder batch to balance it out. Yes, the red jalapenos are more mature.
Bill says
Thanks Mike I'll get it eventually!
Dru Morgan says
Xanthan ZGum stop separation
Andre Madern says
I fermented the chillis no problem, but the sauce and the vinegar separated after I bottled it and its water thin.
Michael Hultquist - Chili Pepper Madness says
Andre, you will often notice some separation. I believe you may have strained out too much of the pepper content. Let me know.
David says
I made this recipe recently with fermented home grown super chilies. After staining the solids, the sauce was as thin as water. Great flavour and heat, but how can I thicken this into more of a sauce?
Michael Hultquist - Chili Pepper Madness says
David, you can always add some of the strained pulp back into the sauce to give it more body, or try straining the whole mix with a sieve that isn't quite so fine. You can also save the pulp to use in other recipes. I particularly like to dehydrate it and use it as seasonings. See my post on How to Dehydrate Chili Peppers and Make Chili Powders. There's plenty of life left in the pulp! I hope this helps!
Josh says
The vinegar really destroyed this batch. I’m going to try it again without vinegar. So long as you ferment peppers, is the vinegar really needed? It really tasted awful
Michael Hultquist - Chili Pepper Madness says
Josh, you don't need the vinegar, but check your final acidity if you want to keep it longer. It should be 4.0 or below, 3.5 ideally. I've made this many times and love it with the vinegar.
Maureen Mann says
I'm wondering if I can make Sriracha with reconstituted chipotles in it?
I was thinking about 85-90% fresh peppers and the rest the reconstituted chipotles.
I would also use the water from reconstituting as part of the brine water.
My biggest question is will the chipotles effect the fermentation process?
Michael Hultquist - Chili Pepper Madness says
Maureen, you can ferment dried pods. I would totally try this. Let me know how it turns out for you.
Paul says
Every time I try this the peppers float to the top leaving an inch or so of brine at the bottom. How can i make sure they stay covered? The last time i had some mould on one of two jars, i dont think it was the white yeast film, and as i don’t do any other fermenting I cant help be nervous.
Michael Hultquist - Chili Pepper Madness says
Paul, I use a small glass weight to keep the peppers pressed down in the jars. It works the best for me. Some people use a large cabbage leaf. You don't think the mold was kham yeast? Kham yeast is common and can just be wiped away from the top. I would scoop away the mold and inspect the ferment with all of your senses. Does the ferment smell bad or off? Does the brine taste very bad? It should be acidic and a touch bitter. Do you see actual rot? These are things to look for.
Roger Bowin says
Can the bottles be processed in a hot water bath to extend shelf life? Preservatives?
Michael Hultquist - Chili Pepper Madness says
Roger, absolutely. You don't need preservatives. Check the ph of the finished hot sauce. It is ideal at 4.0 and below, which is acidic enough to preserve it. I keep mine in the refrigerator for extended life. Enjoy!
tommy Lacroix says
i'm living in Vietnam and every grannie at my local fresh food market has home made sriracha for sale. i go there a lot and like to sample the offerings of a different vendor each time. now every time i go there they are pretty aggressive flogging me those old used water bottles full of orange sauce. i think i may have started a trade war!
Michael Hultquist - Chili Pepper Madness says
That's interesting! They must realize Americans go a bit crazy for their sriracha. I wish I could try some of those from Vietnam!
Dru Morgan says
Does the boil at the end mess with the "pro-biotics" you got in the fermentation? Can you skip the boil if you ferment?
Michael Hultquist - Chili Pepper Madness says
Dru, you don't have to cook fermented peppers. They can be eaten as they are, just like other fermented foods. The cooking melds everything, but not necessary for consumption. Let me know how it goes.
Dru J Morgan says
Fermenting another batch of this stuff (I try every time I see the red jalapeños or Fresno chilis in season) - and I might boil half of it, certainly to reduce/thicken at the very least, and just bottle the other half - and COMPARE 🙂
Michael Hultquist - Chili Pepper Madness says
Let me know how it turns out.
Ed says
It seems like the final cooking stage would destroy any probiotic benefits. Water boils at 212F and simmers at 190 F. Probiotics are destroyed at 115 F. I would skip the cooking stage. Just my 0.02