Homemade Sriracha Recipe
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Get firey with your own made-from-scratch Sriracha
Course:
Sauces and Condiments
Cuisine:
Asian
Makes:
Takes:
Ingredients
- 1/2 pound red jalapenos
- 1 cup distilled white vinegar
- 3 tablespoons garlic powder
- 2 tablespoons sugar
- 1 teaspoon Morton Coarse Kosher Salt
Notes:
About the peppers. If you wish, you can vary the pepper blend. Switch to serranos for more heat or throw in some Thai bird peppers or habaneros for even more. Try chipotles for some smokiness. Make the blend fit your tastes. Try cider vinegar. But know that if you do these things, you will no longer have Sriracha. Age it in a barrel for complexity and depth.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Prep. Glove up and slice the peppers in half lengthwise. Discard the seeds. Coarsely chop the peppers.
- Cook. Put all the ingredients in a saucepan and simmer for 10 minutes with the exhaust fan on high. Remove from the heat and let it cool for about 30 minutes.
- Put on your N95 mask and you might even want to put on swim goggles. Puree in a blender or food processor.
- Pour it through a strainer into a bowl or jar and press the pulp in the strainer to get out the juice. Or not. Free run tastes different from pressed so experiment.
- Pour the sauce into a very clean bottle, preferably one that has just come out of the dishwasher.
- Serve. Use with any dish you want to spice up or since it has no preservatives, you can store it in the fridge for months.