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A jar of homemade Sriracha sauce.

Homemade Sriracha Sauce Recipe

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It’s the sauce you can put on anything! Our homemade sriracha recipe will keep you from worrying about your favorite rooster sauce going out of production!
Course dinner
Prep Time 10 minutes
Total Time 10 minutes
Servings 48 servings/2 cups
Calories 13
Author Cheryl Najafi

Ingredients

Instructions

  • 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!

Notes

Use this homemade sauce to make a delicious broiled sriracha salmon dinner!

Nutrition

Calories: 13kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.003g | Sodium: 90mg | Potassium: 52mg | Fiber: 0.2g | Sugar: 2g