For a milder sauce, reduce the amount of serrano peppers or remove the seeds from the jalapeños. Use high-quality vinegar for the best flavor. Sterilize your jars or bottles properly to ensure a longer shelf life. If you want a smoother sauce, you can use a food mill instead of a strainer. Fermentation time may vary depending on the temperature of your environment. Taste the sauce daily and stop fermenting when it reaches your desired level of tanginess.
How to Make Homemade Sriracha Sauce
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PREP TIME30 mins
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COOK TIME5 mins
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TOTAL TIME72 hrs 35 mins
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SERVING24 People
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VIEWS221
Unleash the fiery depths of homemade flavor with this vibrant Sriracha sauce. A symphony of peppers, garlic, and a touch of sweetness, fermented to tangy perfection. Elevate everything from eggs to tacos with this essential condiment!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate4 g
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Fiber1 g
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Protein1 g
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Sodium242 mg
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Sugar3 g
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Fat0 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Combine peppers, water, garlic, brown sugar, and salt in a blender. Pulse to roughly chop, then blend until completely smooth. (5 minutes)
02 Step
Recipe View Transfer pepper purée to a clean glass jar or pitcher. Cover tightly with plastic wrap. Let ferment in a cool, dark place for 3-5 days, stirring once daily. The mixture will bubble as it ferments. (3-5 days)
03 Step
Recipe View After fermentation, return the mixture to the blender. Add vinegar and blend until smooth. (2 minutes)
04 Step
Recipe View Strain the mixture through a fine-mesh sieve into a saucepan, pressing firmly to extract as much pulp as possible. Discard the solids. (5 minutes)
05 Step
Recipe View Bring the strained sauce to a gentle boil over medium heat, stirring frequently to prevent scorching. Reduce heat and simmer until desired thickness is reached, about 5-10 minutes. The sauce will thicken further as it cools. (5-10 minutes)
06 Step
Recipe View Allow the Sriracha sauce to cool completely before transferring to sterilized jars or bottles. Store in the refrigerator for up to several months.
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Elvie Thompson
Jun 6, 2025I found that 4 days of fermentation was perfect for my taste. Thanks for the detailed instructions!
Spencer Roberts
Mar 12, 2025This recipe is a game-changer! So much better than store-bought. I added a little smoked paprika for extra depth of flavor.
Veda Oconner
Feb 23, 2024Be careful when simmering – it can splatter! But so worth it for the end result.
Easton Damore
Feb 15, 2024I was intimidated to make my own Sriracha, but this recipe was so easy to follow! The fermentation process was fascinating, and the final product was incredible.
Minnie Littel
Oct 25, 2023The fermentation instructions are key! I tried another recipe without it, and it just wasn't the same. The flavor is complex and addictive.