Homemade Sriracha sauce

sriracha sauce

Sriracha sauce is pretty much always on the shelf in my house. It has become a favorite flavoring agent for all kinds of recipes as well as something we use in place of ketchup.

I decided I’d check out how to make my own Homemade Sriracha sauce so, here is the recipe.


  • 24 ounces (weight) fresh red jalapeño or serrano peppers, no substitute
  • 8 ounces (weight) peeled garlic cloves
  • 4 fluid ounces white vinegar
  • 12 fluid ounces water
  • 16 ounces (weight) granulated sugar
  • 6 tablespoons salt (You can add more — up to 8 tablespoons — if it’s not salty enough, but it’s better to start with less.)


  • Purée the first four ingredients together in a blender; strain the liquid into a heavy-bottomed pot, squeezing as much liquid out of the pulp as you can. It’s important that you don’t use a strainer with mesh which is too fine as you want to incorporate some pulp into the sauce. The fine pulp that passes through the strainer is what gives the sauce body. If there’s no pulp at all in the strained mixture, you’ll end up with a hot, sweet, sticky syrup with may not taste so bad but it will lack the consistency of Thai Sriracha.
  • Whisk the rest of the ingredients into the pepper-garlic purée and bring the mixture to a boil over medium heat, stirring occasionally.
  • Reduce the heat and let the sauce simmer, uncovered, until the sauce is reduced down to about 4 cups and thickened up a bit, stirring occasionally. If you like your sauce less runny, reduce it longer; the recipe will yield less volume, but the sauce will be thicker and more intense.
  • Let the sauce cool completely before storing in a glass jar. Sriracha will keep, refrigerated, for a month. It can also be frozen and thawed in the refrigerator.
  • The sauce tastes best if left in the refrigerator for two days after it was made to allow the flavor to mellow out a bit. From that point on, the garlic isn’t quite so strong and the pepper isn’t quite so harsh and fiery.
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