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 lbcoarsely choppedred fresno chiles
  • 8cloves garlic
  • 2 tspskosher salt
  • 2 cupsdistilled 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.

Related:
27 Foods to Make from Scratch (Slideshow)
Avgolemono (Greek Egg Lemon Soup)
Greek Spinach Rice (Recipe)

48 comments

Jetana A
Jetana A6 months ago

This sounds dreadful! I just clicked on the link to find out what sriracha is.... and it's way to hot (and vinegary) for me. Oh, well! Enjoy it if you dare!

SEND
William C
William C7 months ago

Thanks.

SEND
W. C
W. C7 months ago

Thank you.

SEND
Kay M
Kay M7 months ago

thanks for sharing.

SEND
William C
William C7 months ago

Thank you.

SEND
Jean B.
Jean B2 years ago

This recipe made four 5oz bottles for me. I used red jalapeños, and the result is hot but not scorching. I plan to give it away as Christmas gifts for the neighbors-- so much less expensive than the liqueurs I have made in past years! I'm off to buy more chiles for a second batch. I hope there's a bottle left for us...

SEND
Elisa F.
Elisa F3 years ago

Thanks a Bunch :)

SEND
Duane B.
.4 years ago

Thank you for sharing.

SEND
Elena T.
Elena P4 years ago

Thank you :)

SEND
Donna Hamilton
Donna H5 years ago

Thanks.

SEND