Sriracha
A bright, garlicky homemade Sriracha made with fresh red chilies. This version skips fermentation and goes straight to the saucepan, producing a smooth, tangy hot sauce with balanced heat and sweetness.
Servings: 2 Cups
Calories: 173kcal
Equipment
- Chefs Knife
- Cutting Board
- Blender or Food Processor
- Saucepan
- Fine Mesh Strainer (optional)
- Glass Jar or Squeeze Bottle
Ingredients
- 1 lbs Red Jalapeños or Fresno Peppers, stems removed
- 5 cloves Garlic
- 3 tbsp Sugar
- 1.5 tsp Salt
- 3/4 cup White Vinegar
- 1/2 cup Water
Instructions
Prep the Peppers
- Remove stems from the Red Jalapeños or Fresno Peppers. Roughly chop for easier blending. Seeds can remain for extra heat.
Blend the Sauce
- Add Peppers, Garlic, Sugar, Salt, Vinegar, and Water to a blender.
- Blend until the mixture becomes completely smooth.
Cook the Sauce
- Pour the blended mixture into a saucepan.
- Bring to a gentle simmer over medium heat and cook 8–10 minutes, stirring occasionally, until slightly thickened.
Strain (Optional)
- For a smoother texture similar to commercial Sriracha, press the sauce through a fine mesh strainer.
Bottle the Sauce
- Allow the sauce to cool, then transfer to a sterilized jar or squeeze bottle.
Store refrigerated.
Notes
- Red Jalapeños give the closest flavour to classic Sriracha.
- Fresno Peppers produce a brighter red colour and slightly fruitier flavour.
- Leaving seeds increases heat, but increases the chunkiness.
- If the sauce becomes too thick, thin with a little water.
Nutrition
Calories: 173kcal | Carbohydrates: 35g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 6mg | Sodium: 278mg | Potassium: 677mg | Fiber: 6g | Sugar: 27g | Vitamin A: 2431IU | Vitamin C: 270mg | Calcium: 54mg | Iron: 1mg
