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Homemade Sriracha
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Homemade Sriracha

Prep Time 15 minutes
Cook Time 3 days
Total Time 3 days 15 minutes
Servings 32 servings
Calories 12kcal

Ingredients

  • 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

Instructions

Prep

  • 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.

Fermentation

  • 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!

Video

Nutrition

Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 219mg | Potassium: 48mg | Fiber: 1g | Sugar: 2g | Vitamin A: 666IU | Vitamin C: 27mg | Calcium: 3mg | Iron: 1mg