How To Make Your Own Homemade Sriracha Sauce

5 from 2 votes

This homemade sriracha sauce is made with juicy red jalapeños, fiery Thai peppers, and a hint of garlic, bursting with flavor.

Prep Time5

Cook Time20

Course: Sauces

Cuisine: Asian, Thai

Servings: cup

Calories: 234kcal

Fermenting peppers may take some patience, but the result is worth it! Fermentation adds depth and complexity to your sriracha sauce.

Wear gloves to avoid irritation from the peppers. Remove the stems and roughly chop the red jalapenos or Fresno peppers, and Thai peppers.
In a glass jar or container, combine the peppers, kosher salt, and distilled vinegar. Ensure the peppers are submerged.
Seal the container and let it sit in a cool, dark place for about 1-2 weeks. Stir the mixture daily.

During fermentation, beneficial bacteria will develop, giving the sauce its distinct flavor.
After 1-2 weeks, you'll notice bubbles and a tangy aroma – this means it's ready!

Blend the fermented pepper mixture with chopped garlic, rice wine vinegar, and brown sugar until smooth.
Transfer the mixture to a saucepan and simmer over low heat for about 15-20 minutes, stirring occasionally.
Taste and adjust salt and sugar to your liking.

Let your homemade sriracha sauce cool to room temperature before transferring it to a clean, airtight container. Store in the refrigerator for up to 6 months.

For those who want instant gratification, this method skips fermentation but still delivers a delicious sriracha sauce.

Wear gloves and remove the stems from the peppers.
In a blender, combine the red jalapenos, Thai peppers, garlic, distilled vinegar, rice wine vinegar, 2 teaspoons of kosher salt, and brown sugar.

Blend until smooth.
Transfer the mixture to a saucepan and simmer over low heat for about 15-20 minutes, stirring occasionally.
Taste and adjust salt and sugar to your liking.

Remember, the spice level of your sriracha depends on the peppers you use. Red jalapenos are milder while adding Thai peppers will give your sauce a fiery kick. So, if you prefer a less spicy sauce, adjust the proportion of peppers accordingly.
If you want to intensify the flavor without increasing spiciness, consider adding a tablespoon of fish sauce during cooking.
If you find that your sriracha sauce is too spicy, add some honey or extra brown sugar to balance out the flavor.
Fermentation not only imparts unique flavors to the sauce but also helps preserve it naturally. It breaks down the sugars and carbohydrates in the peppers, creating complex and savory flavors while reducing the heat level. Don't be alarmed by the bubbling; this is a sign that beneficial bacteria are at work.
So, whether you opt for the patience-testing fermentation or the quick-and-spicy method, you're sure to enjoy the delightful kick of your very own homemade sriracha sauce.