Production issues have created a shortage of a very popular condiment. No worries! You can make your own and never be held hostage again! Now, this homemade sriracha recipe will take a week to ferment. But the stellar results are absolutely worth it!
Yes folks, it takes seven whole days for this spicy, dreamy sauce to ferment. For inquiring minds, it’s important for the metabolic process to convert the sugar to acid, thus developing the appropriate flavor. Because the results are fermented and acidic, you’ll need to keep the finished product in the fridge (for up to six whole months) once you’re done making the sauce.
Warning—do NOT whip up this recipe without using gloves. Vinyl or latex gloves will prevent the chilies from burning the skin on your hands (and from your hands, in turn, rubbing your eyes). Owwwweee!
Homemade Sriracha Sauce Recipe
- 1 1/2 lb Fresno chili peppers, or red jalapeños
- 6 cloves garlic
- 1/4 cup light brown sugar
- 1 Tbsp kosher salt
- 2 tsp soy sauce
- 1/3 cup rice vinegar, or apple cider vinegar
- Rinse chilies under cool water then pat dry with a kitchen towel. Protect your hands by wearing vinyl or latex gloves then cut and discard the stem from each chili. Slice each chili in half or into chunks then place all the ingredients into a food processor fitted with a steel blade. Remove gloves then pulse several times to chop the chilies coarsely. Next, add the garlic, sugar, salt and soy sauce then process until the peppers become a fine purée—almost a liquid—stopping occasionally to scrape the sides of the bowl.
- Transfer purée to a clean glass jar or glass mixing bowl. Cover with a lid or plastic wrap, then allow the mixture to sit at room temperature for 1 week—giving the mixture a stir once a day.
- On day 7, transfer the mixture to a large saucepan then stir in vinegar. Place the saucepan over medium heat and make sure to turn the stove ventilation system on! Bring the mixture to a rolling boil then reduce heat to medium-low and cook at a rapid simmer for about 9–10 minutes—until sauce thickens slightly. Remove from heat then allow to cool completely.
- Once the mixture is cool, pour it into a mesh strainer set over a mixing bowl. Strain the mixture into the bowl, using a spoon or rubber spatula to press as much of the mixture through the strainer as possible. Apply pressure to the solids firmly until no liquid remains in the strainer. Be sure to scrape the underside of the strainer to capture any pulp that has been pressed through the sieve, but still clings to the bottom. This pulp is what will thicken and add body to the sauce, so be sure to get every single drop! When you’re finished pressing the mixture through the sieve, you should be left with only dry seeds in the strainer.
- Give the sauce a stir, transfer to an airtight container then store in refrigerator for up to 6 months. Enjoy!
Use this homemade sauce to make a delicious broiled sriracha salmon dinner!