Homemade Srircha Sauce

Homemade Srircha Sauce Recipe

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Eddie Jordan


This Sriracha takes a little time, but it is easy to make There are times when I want something besides just hot sauce, That's one thing I love


☆☆☆☆☆ 0 votes

Serves 6-8
1 Hr
45 Min
Stove Top


  • lb
    red jalapeno peppers stem cut off
  • 1/2 lb
    red serrano peppers stem cut off
  • 4 large
    cloves garlic peeled
  • 3 c
    brown sugar, light
  • 1 Tbsp
    kosher salt
  • 1/3 c
  • 1/2 c
    distilled white vinegar

How to Make Homemade Srircha Sauce


  1. Chop jalapeno and serrano peppers and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth. Pulsing several times.
  2. Transfer puree into a large glass container pitcher or a large jar.Cover cover with plastic wrap and place in a cool dark place for 3 to 5 days stirring once a day. The mixture will begin to bubble and ferment. Scrape down sides during stirring, re wrap and put back in the cool dark place
  3. After 3 to 5 days pour fermented mixture into blender with vinegar, blend until smooth. Strain mixture through a fine mesh strainer into a sauce pan, pushing as much of the pulp as possible through the strainer. Discard pulp
  4. Place sauce pan on the stove and bring sauce to a boil stirring often until reduced to your desired thickness 5 to 10 minutes. Skim foam.
  5. Remove sauce pan from heat , let sauce cool to room temperature. Sauce will thicken a little as it cools .
  6. Transfer sauce to jars or bottles and refrigerate.

Printable Recipe Card

About Homemade Srircha Sauce

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Kosher

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