Homemade Sriracha Sauce

barbara lentz


Way better than the store bought squeeze bottle


☆☆☆☆☆ 0 votes

24 Hr
No-Cook or Other


  • 1 lb
    each red jalapenos, red serranos, and green jalapenos stemmed and chopped
  • 6 clove
  • 4 Tbsp
  • 4 Tbsp
    brown sugar
  • 2 tsp
  • 1/2 c
    distilled white vinegar
  • 1 tsp
    xanthan gum (optional helps it last longer)

How to Make Homemade Sriracha Sauce


  1. Place the peppers, garlic, sugars and salt in a food processor. Process until roughly chopped. Transfer to a mason jar and cover loosely with the lid. Leave sit at room temp.
  2. After two days it will start to ferment and bubbles will appear. Shake the jar twice a day for about 6 to 8 days until the bubbling stops.
  3. Transfer to a food processor and add the vinegar. Process until mixed well. Strain through a mesh strainer discarding the solids. Place back in the food processor and add the xanthan gum and process until smooth. Store in fridge for up to 3 months.

Printable Recipe Card

About Homemade Sriracha Sauce

Course/Dish: Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Thai

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