Homemade Sriracha Sauce Recipe (with Fresh Peppers)
Learn how to make classic Sriracha sauce at home with this recipe, with fresh chili peppers. It’s so easy and tastes better than anything from the grocer. I love homemade Sriracha sauce.
Servings 64 tablespoons
Ingredients
- 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
- 1 teaspoon sea salt (or to taste)
- 4 cloves garlic chopped
- 3 tablespoons light brown sugar
- 1 teaspoon granulated sugar
- 1 cup rice wine vinegar
Instructions
- 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
Makes about 4 cups of sauce or so. For storage: Vinegar affects acidity levels. Homemade sauces should be kept at 4.0 ph or below to keep longer term. If your hot sauce is not acidic enough, add more vinegar to bring the ph down. Keep in the fridge for freshness and longer keeping. You can also bottle your sauces with proper procedures.
For a thicker sauce, use only 1/2 to 1 cup of water when simmering. Use all of it for a thinner version. Adjust as desired.
Straining is optional. You can simply process for a thicker sauce.
Heat Level: Medium.