Another side to the popular hot sauce…
You know sriracha. That spicy rooster-red hot sauce with a garlicky twist. But did you know sriracha can be green, too? Yes, it’s a spicy green chili garlic sauce with a hint of sugary-sweetness and tang to bring your taste buds to life.
Green sriracha has a slightly brighter flavor than the earthier, sweeter red. But really it’s two side to a coin in terms of the peppers involved here. Many don’t realize, but red sriracha (including the famous Sriracha sauce with the rooster bottle) is typically made from red jalapeño peppers, so if you’re using jalapeños in this recipe, you’re using the same chili pepper, just younger. That said – any green chili pepper will do, so you can choose based off your heat tolerance. We like it with a few serrano peppers thrown in for some extra spiciness.
Want to make the red version? See our homemade red Sriracha recipe. Know we recommend a long fermentation process with that sauce. This green Sriracha is more a “shop, cook, and go” sauce that can be made on the fly.
- 1 1/2 pounds green chili peppers roughly chopped (use any mix of jalapeño, serrano, Anaheim, or other green hot peppers*)
- 6 cloves garlic peeled
- 1/4 cup light brown sugar
- 1 tablespoon salt
- 1/2 cup white vinegar apple cider vinegar or rice vinegar can also work
- 1/3 cup water
Using a blender or food processor, blend all ingredients until smooth.
Heat the sauce in a saucepan over medium-high heat until the sauce boils. Reduce the heat to medium low to simmer.
Simmer the green sriracha for 8 to 10 minutes to allow the sauce to thicken.
Remove from the heat and allow the sauce to cool to room temperature. Use immediately or store in an airtight container in the refrigerator.