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Sriracha sauce is a popular condiment that adds a burst of delicious spice to any dish. Try making it from scratch so it tastes just the way you like it!
Trust me, sriracha sauce is going to be one of your favorite homemade condiments. It adds spice and flavor like no other! You can also use it to make sriracha mayo, a creamier version you’ll want to put on everything!
What is Sriracha Sauce?
Sriracha sauce is a popular condiment originating in Thailand. You’ve probably seen that unmistakable red bottle at your favorite Asian restaurants! To make sriracha, they mix together red chili peppers, garlic, vinegar, sugar, and salt to create this awesome sauce that’s spicy and a bit tangy. It’s got that perfect medium-level heat that can jazz up any dish, whether it’s Asian food, loaded fries, or even your go-to sandwich or hamburger.
If you’re having trouble finding sriracha sauce (there’s actually a sriracha shortage!) or just want to be able to adjust the flavors, here’s how to make it at home! This way, you avoid all the exorbitant prices on eBay. It’s super easy to whip up and still has that tangy, spicy flavor we all know and love. So break out your food processor and get ready to make a batch of your own! Once you have it on hand, you will want to put it on all of your favorite dishes.
How Hot is Sriracha Sauce?
Sriracha sauce is pretty spicy, but not the hottest thing out there. It’s got a good kick that might make you feel a bit of heat on your tongue, but it’s not going to set your mouth on fire. It’s a little firecracker of flavor that adds excitement to your food without overwhelming your taste buds. If you’re into a medium level of spiciness, sriracha will be your new go-to hot sauce!
Ingredients in Sriracha Sauce
Remember, cooking is all about you. Especially when you make homemade sauces! Mix things up, adjust the ingredients, and create a sriracha that’s as unique as your taste buds. Note: all of the measurements that I used are in the recipe card at the end of the post.
- Thai Peppers: Also known as birds eye peppers, these little firecrackers are what give sriracha sauce its spicy punch and vibrant red color. Want it a little less spicy? Try using red jalapeño peppers or mild chili peppers instead.
- Fresh Lemon Juice or Lime Juice: Adding a bit of lemon or lime juice gives the sauce a zesty kick.
- White Vinegar or Apple Cider Vinegar: Helps to balance out flavors. White vinegar keeps things neutral, while apple cider vinegar adds a little fruity flair. Rice vinegar also works!
- Garlic Cloves: Add a pop of delicious savory flavor.
- Brown Sugar: Brown sugar adds that touch of sweet to balance out the spice and tang. You’re the boss of your sauce, so adjust the sweetness to your liking. Brown sugar can also be swapped out with honey or maple syrup, but it will alter the flavor slightly.
- Salt: Our trusty flavor booster! Salt amps up all the other flavors in the sriracha sauce and makes them pop. Just a little pinch is enough.
Homemade Sriracha Sauce Recipe
Now that you’ve got your ingredients ready, here’s how to make the perfect batch of homemade sriracha sauce! Simply blend everything up and adjust the flavor to your liking until it’s perfect.
- Prepare Peppers: Remove the stems and chop the chiles including the seeds.
- Blend: Add the chilies, lemon juice, garlic, brown sugar, salt, and vinegar to food processor and or blender and blend until smooth.
- Simmer: Strain the sriracha sauce into a saucepan. Bring to a boil and simmer for 15 minutes. The sauce will thicken as it cools.
- Store: Store in an airtight container in the refrigerator for up to one month.
Tips and Tricks
This delicious hot sauce is easy to make your own. Here are a few fun varieties to try out!
- Different Peppers: Experiment with different pepper varieties for your desired heat level and flavor. Thai peppers are classic, but feel free to swap in milder peppers like red jalapenos or even hotter ones like habaneros if you’re feeling bold.
- Adjust the Flavors: Adjust the sweetness and tanginess by tinkering with the amount of sugar and citrus juice. Taste as you go and find that perfect blend.
- Adjust the Consistency: If you prefer a smoother texture, blend the sauce longer. (You can also use a strainer to remove any pulp.) For a chunkier version, blend less. It’s all about your sauce style.
- Adjust the Spiciness: Try using red jalapeño peppers or mild chili peppers instead. You can also remove the seeds and membranes of the peppers before chopping them. This is where the heat is!
How Long Will It Last?
The vinegar and acidity in the sriracha sauce help with preservation. Store your sriracha in an airtight jar or bottle in the fridge, and it should keep for a month or two. I love that homemade sriracha has a nice, long shelf life so you can have it on hand for whenever you need it!
What Can I Use Sriracha For?
Really, the options are endless. Just like hot sauce, you can add sriracha sauce to basically any savory dish to add some delicious heat. Use a sauce bottle to drizzle it on pizza, fries, eggs, fried rice, the list goes on and on. It’s also great for dipping! Here are a few tasty ideas to get you started!
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Homemade Sriracha Sauce
Ingredients
- 2 cups Thai Chili peppers* (or hot chili pepper of choice) chopped
- 1 tablespoon fresh lemon juice, or lime juice
- 1/4 cup white vinegar, or apple cider vinegar
- 3 garlic cloves
- 3 tablespoons brown sugar
- 2 teaspoons salt
Instructions
- Remove the stems and chop the chiles including the seeds.
- Add the chilies, lemon juice, garlic, brown sugar, salt, and vinegar to your food processor and or blender and blend until smooth.
- Strain the sriracha sauce into a saucepan. Bring to a boil and simmer for 15 minutes. The sauce will thicken as it cools.
- Store in an airtight container in the refrigerator for up to one month.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Classic Sriracha recipe…BUT, the O.G. Huy Fong Sriracha sauce is FERMENTED after pulverizing the peppers, garlic, salt & sugar for 2 (or so) weeks then blended once more with some additional fresh garlic, vinegar & either citric acid or fresh lemon juice.
Absolutely incredible….
I did add extra brown sugar.
I used thai, cherry and Serrano peppers….
Love this recipe
Can you please tell me if this can be canned?
I have a lot of peppers coming in now but I have lots Tabasco peppers and some Thai peppers I see they can be switched up
I’d like to try canning mine.
Thank you
I am sure this can be canned with the proper techniques and equipment. However, I haven’t tried it with this recipe.
Can this sauce be canned or water bath for longer lasting and not refrigerated.
Thank you
I haven’t tried that before with this sauce.
How much does this make? I’m looking for appropriate bottles to store in. It will make great gifts.
Thanks! Nancy
This recipe makes 1/2 cup!
nice, thank you for another homemade sauce, and this one especially, always prefer to store bought, at least for the lack of fillers, etc, so appreciate that