Homemade Sriracha

| Last Updated: October 2, 2019 | , ,

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A home cooking project with a fiery reward!

Sure you could pick up a bottle of Sriracha from your local store, but where’s the fun in that? Well, ok, we can think of lots of ways a bottle of Sriracha can liven up a dish, but if you’re ready for a little culinary adventure, it’s time to whip up some homemade Sriracha. The prep is minimal, but there’s a fermentation waiting period with this hot sauce recipe, so plan for a three day wait before diving in. Trust us, it’s worth the wait. It’s fun to see this sauce come to life.

You control the spice in our homemade Sriracha through your choice of (or mix of) red chili peppers. Red jalapeños provide the most comparable medium kick to a regular bottle of Sriracha as it is the chili used in the rooster sauce. Or choose Fresno peppers which provide a little more pop and a smokier, somewhat fruitier flavor. Finally, Red serranos bring typically double the heat of either other chili, so for those looking for hot, hot, hot, you know where to turn.

Looking for other fun sauces to whip up? Take a look at our spicy recipe index which has dozens of fabulously fiery (and tasty) blends.

Homemade Sriracha

Homemade Sriracha

5 from 1 vote
Prep Time 15 mins
Cook Time 3 d
Total Time 3 d 15 mins
Servings 32 servings
Calories 12 kcal


  • 1 1/2 pounds red peppers any mix of red jalapeños, red serranos, or Fresno peppers work – experiment with quantity of each to get spiciness you prefer
  • 4 cloves garlic peeled
  • 3 tablespoons light brown sugar
  • 1 tablespoon salt
  • 1/3 cup water
  • 1/2 cup distilled white vinegar



  • Coarsely chop your red peppers of choice, keep the seeds in.
  • Place the chilies, garlic cloves, brown sugar, salt, and water into a food processor. Pulse chop until you reach a thick pepper mash consistency.
  • Pour the pepper mash into a glass jar or bowl and cover.


  • Place the covered pepper mash into a dark location. Leave it there for 3 days, but each day pull the pepper mash out once or twice, uncover, and give it a full stir. You will see bubbles – that’s to be expected as part of the fermentation process.

Making The Sauce

  • Pour the fermented pepper mash back into the blender or food processor and add the vinegar.
  • Blend the mix until it reaches a thinner consistency.
  • Pour the sauce into a strainer over a sauce pan and press the sauce down using a wooden spoon to force the liquid through the strainer.
  • Heat the hot sauce over medium high for 5 to 10 minutes (it will boil), until it reaches the thickness you prefer.
  • Remove from heat and let the hot sauce cool completely.
  • Transfer the cooled hot sauce to a serving jar or bottle of your choice and enjoy!



Calories: 12kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 219mgPotassium: 48mgFiber: 1gSugar: 2gVitamin A: 666IUVitamin C: 27mgCalcium: 3mgIron: 1mg
Tried this recipe?Mention @PepperScale or tag #PepperScale!
Matt Bray

Matt Bray

Chief Chilihead at Cindermint
Founder of PepperScale and Cindermint LLC. Sucker for a good scotch bonnet. Spicy food super-fan. Current fiery fascination: Datil hot sauces.


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