Homemade Sriracha Sauce

I’ll admit that I didn’t make this for myself. I’m not a big spicy food person! I did make this homemade sriracha sauce as a birthday gift for a friend who is totally obsessed with the store-bought version. She gave me rave reviews – so much fresher!

Sriracha

Ingredients:

1 lb coarsely chopped red fresno chiles
8 cloves garlic
2 tsps kosher salt
2 cups distilled white vinegar
1/4 cup palm sugar

Instructions:

The night before: place chiles, garlic, salt & white vinegar in a jar to mellow the pepper’s heat.

1. In a small saucepan over high heat, bring mixture and sugar to a boil. Lower the heat and let simmer for about 5 minutes. Remove saucepan from heat and let cool.
2. Once mixture is at room temperature, blend in blender for 5 minutes, or until smooth and a red-orange color. Run it through a strainer. Make sure as much “juice” is out of the mixture as possible.
3. Refrigerate before using. Makes about 3 cups.

Adapted from Food52.

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

Tammy K.

7:31PM PDT on Mar 31, 2012

Thank you so much!

send a green star

Michele W.

1:16PM PDT on Mar 26, 2012

Thank you

Howard C.

8:33AM PDT on Mar 25, 2012

I'd not heard of this sauce before, I'm going to try making it but I'll use something instead of palm sugar (producing it is very damaging), I'll might try it with honey, which is my favourite sweetner.

Carol B.

8:25AM PDT on Mar 25, 2012

love this sauce

Sarah M.

8:39AM PDT on Mar 19, 2012

sounds good accept for the palm sugar. it upsets me to see this new fad that's destroying the rainforest--educate yourselves please.

yana d.

2:50AM PST on Mar 5, 2012

great

Robyn L.

2:00PM PST on Mar 4, 2012

Substitutes for the red fresnos include red jalapeños, 1/3 less Thai dragon peppers, using a red bell for color and serranos for heat.
Basically, if you already use and like the hot chilie, use it!

I've made close versions from canned chipotle.

Butterfly K.

1:23AM PST on Mar 3, 2012

Sounds good, will make some, thanks.

Deb L.

1:02AM PST on Mar 3, 2012

Sounds great, I love Sriracha sauce! Do the strained chiles get tossed? Why can't they be blended down & left in the sauce like the bottled kind? Would it be too hot? Please explain....

Vicky P.

2:57PM PST on Mar 1, 2012

thanks