Image Credit – Cristina
If you love sriracha, why not try making it yourself? This homemade sriracha recipe is simple, naturally fermented, and packed with bold, garlicky heat. Unlike store-bought versions, this DIY sriracha is free from preservatives and artificial additives, making it a healthier and tastier option. Plus, you get full control over the spice level, sweetness, and consistency! Whether you’re a hot sauce fanatic or just love experimenting in the kitchen, this recipe will give you a flavorful, homemade twist on the classic condiment.
Homemade Sriracha Recipe
Preparation Time: 20 minutes Fermentation Time: 5-7 days Cooking Time: 10 minutes Total Time: 5-7 days (including fermentation) Servings: Makes about 1.5 cups of sriracha
Ingredients You’ll Need:
- 1 lb red chili peppers (Fresno or red jalapeños work great)
- 4-5 garlic cloves, peeled
- 2 tbsp coconut sugar (or any sweetener of choice)
- 1 tbsp salt (non-iodized, like sea salt)
- ½ cup white vinegar (or apple cider vinegar for extra tang)
- ½ cup water
Step-by-Step Instructions
Step 1: Prepare the Peppers
- Remove the stems from the chili peppers and roughly chop them.
- Keep the seeds in if you want extra heat, or remove some for a milder flavor.
Step 2: Blend the Ingredients
- In a blender or food processor, combine the chopped peppers, garlic, sugar, salt, and water.
- Blend until you get a smooth, thick paste.
Step 3: Ferment the Mixture
- Transfer the blended mixture into a clean glass jar (do not use metal).
- Cover the jar loosely with a lid or cheesecloth to allow airflow.
- Let it sit at room temperature for 5-7 days, stirring once daily.
- If you see small bubbles, that means fermentation is working!
Step 4: Blend & Strain
- After 5-7 days, pour the fermented mixture back into the blender.
- Add the vinegar and blend until smooth.
- Strain through a fine-mesh sieve to remove solids, leaving you with a silky hot sauce.
Step 5: Cook & Store
- Pour the strained sauce into a saucepan and simmer for 5-10 minutes over low heat.
- Let the sauce cool, then transfer it into a bottle or jar.
- Store in the fridge for up to 3 months.
Tips for the Best Homemade Sriracha
- Adjust the Heat – Mix mild and hot peppers for a balanced spice level.
- Short on Time? – Skip fermentation and use fresh peppers for a quick version!
- Storage Tip – Glass bottles keep the sauce fresh longer.
Ways to Use Homemade Sriracha
- Drizzle over eggs, avocado toast, or tacos.
- Mix into marinades and salad dressings.
- Add a spicy kick to soups, stir-fries, or burgers.
Making your own homemade sriracha is easier than you think, and the results are incredibly rewarding. The fermentation process enhances the flavor, giving you a sauce that’s both spicy and complex—perfect for adding a fiery kick to your favorite dishes. Plus, you get to control the ingredients, ensuring a healthier and preservative-free version of this beloved hot sauce. Have you ever tried making your own hot sauce? Let us know in the comments!
Frequently Asked Questions
How do I know if my sriracha is fermenting correctly?
You’ll notice tiny bubbles and a slightly tangy smell after a few days. If there’s mold, it means the mixture was exposed to too much air or contamination—discard and start fresh.
Can I make sriracha without fermentation?
Yes! You can make sriracha without fermentation by blending chili peppers, garlic, salt, sugar, vinegar, and water, then straining and simmering the mixture for about 10 minutes. While this quick version still delivers heat and flavor, fermentation enhances depth and complexity, making the sauce richer and more robust.
How long does homemade sriracha last?
Stored in the refrigerator, it can last up to 3 months. The vinegar helps preserve it, but always check for changes in smell or texture.
Delicious Homemade Sriracha Recipe
Equipment
- 1 glass jar
Ingredients
- 1 lb red chili peppers (Fresno or red jalapeños work great)
- 4-5 garlic cloves, peeled
- 2 tbsp coconut sugar (or any sweetener of choice)
- 1 tbsp salt (non-iodized, like sea salt)
- ½ cup white vinegar (or apple cider vinegar for extra tang)
- ½ cup water
Instructions
- Step 1: Prepare the PeppersRemove the stems from the chili peppers and roughly chop them.Keep the seeds in if you want extra heat, or remove some for a milder flavor.
- Step 2: Blend the IngredientsIn a blender or food processor, combine the chopped peppers, garlic, sugar, salt, and water.Blend until you get a smooth, thick paste.
- Step 3: Ferment the MixtureTransfer the blended mixture into a clean glass jar (do not use metal).Cover the jar loosely with a lid or cheesecloth to allow airflow.Let it sit at room temperature for 5-7 days, stirring once daily.If you see small bubbles, that means fermentation is working!
- Step 4: Blend & StrainAfter 5-7 days, pour the fermented mixture back into the blender.Add the vinegar and blend until smooth.Strain through a fine-mesh sieve to remove solids, leaving you with a silky hot sauce.
- Step 5: Cook & StorePour the strained sauce into a saucepan and simmer for 5-10 minutes over low heat.Let the sauce cool, then transfer it into a bottle or jar.Store in the fridge for up to 3 months.
