How to Make Homemade Sriracha Sauce

I used green Serrano chilies that’s all I could find

This is exactly how I make mine. Only difference is I use garlic powder because I didn’t have any fresh garlic. Also, since hache peppers are in season right now, and they’re super cheap, I added some that had turned orange, and also some orange serrano peppers too. I usually don’t strain my sauce, because I don’t really care if it’s super smooth, but if I do strain it, I would not throw away the pulp after straining, that’s wasting the good stuff. I’ll would store the pulp in a separate small jar with a little bit of the liquid. Use it like a pepper mash to be used in my Asian dishes… I also made a green pepper version of this recipe, only I used green jalapenos green hache peppers and green serrano peppers instead of using red.

Good fermented hot sauce recipe. However, Fresnos are not the same as red jalapeños. Different chile entirely. If you want to make sriracha, you’ll either have to source red jalapeños (difficult, because once they ripen they are very perishable), or buy green ones and ripen them yourself. I suggest putting them in a large bowl or paper bag with a ripe tomato or apple, which will give off enough ethylene gas to turn them red within a few days. OK, maybe within 5 days. As soon as they are ripe, put them in the fridge until the others are ready. I also prefer my sriracha with no added sugar, but that’s a personal preference.

I have made sriracha as per the recipe, then the following batch, with variations. I wanted a milder sauce as I had particularly hot chillies, so I chopped in a couple of sweet red peppers, (capsicums, box peppers). to dilute the heat They’re closely related and fermented fine. We enjoyed the blend.

I haven’t made as yet, I bought sciracha peppers for planting at the end of April. They are so “hot”, they are almost inedible. The plants are growing well and I have a large amount of peppers growing on each of my two plants. Any suggestions will be appreciated.

I sought out this recipe due to the hot sauce shortage. If the rooster brand ever comes back, I’ll probably still make this because it’s better! HOWEVER there are no red serranos around me so I had to improvise. I have access to Thai Bird’s Eye chilies so I looked up the scoville scale, did some math, and came up with what I find to be the perfect equivalent of heat without sacrificing that beautiful red color. For 8 oz. of serranos (which is what this recipe calls for), substitute 1.6 oz. of Thai chilies. That’s about 25-30 peppers but I recommend weighing. Hope this helps anyone who can’t find red serranos!

I was disappointed. I know for a fact that true huy fong sriracha is not cooked. This was thin and not the same flavor.

Perfect recipe, thank you John. For those who are interested, there is also a healthier version that I make: without sugar, without vinegar and without cooking. Then the sauce is full of probiotics and pure pepper taste. Extra sugar is not necessary for the fermentation of vegetables, it has its own sugar, you just need to give it time (5-6 days). Vinegar and cooking kill probiotics. Lactic acid from fermentation is sufficient preservation. I know it’s not 100% sriracha then, but give it a try 🙂

It’s great. I saved the pepper pulp to add to other recipes.

Five stars for what I see it can be! Fermentation time seems to make a huge difference. Going strictly by smell, at 5 days the Sweet, Garlicky *Amazing* aroma had subsided. Added vinegar and boiled down. It tasted like OK hot sauce. Most of the sweetness was gone. I ended up adding some additional brown sugar. I will make again, fermenting for only 3 days.

“I used about 75% red jalapeños, also sold as Fresno chilies…” Tell your the produce man at your grocery to learn his chilies! I guess what they’re “sold as” depends on the store where you buy them, but red jalapenos are NOT the same thing as Fresno chilies. Fresnos are a little hotter and somewhat smokier tasting. They’re about the same size as a medium-sized jalapeno, but a Fresno is typically a bit pointier than a jalapeno, and the shoulders are usually a bit squarer. Not to say they (or whatever pepper you like) wouldn’t make a good sauce, but it’s hard to make a copycat recipe if you don’t copycat the ingredients.

Don’t throw out the bits left in the strainer! I mixed them with coleslaw, eggs, grilled cheese, anything that needs an extra kick! It works wonderfully, and all of your work fermenting the peppers goes farther!

Awesome! Thanks for sharing. I’ve been used to ordering to my favorite Asian Market (Karman Foods), but making from scratch is best, too! Love it!

Make for my husband and he loves it!

I pretty much followed the recipe and let it ferment about a week. the fermenting adds to the flavor with Probiotics and frankly, it’s our favorite condiment and good for you. We store it in little jars in the fridge for months and it stays perfectly fine and tastes maybe better.

I did it and was so easy thanks, I have a Thai fish sauce i have tried to make and save but overnight it just falls apart. All the ingredients separate and the colour looks bad,… can you help

First off, I have been a professional cook for nearly all of my life, I let others call me a Chef or whatnot because I prefer to stay in the background and observe and learn. I followed the original recipe to a point, I am not comfortable with the fermentation process because I do believe that anything can go wrong with it. Instead of just simmering all of the ingredients, I like to saute the peppers and garlic to release the oils and capsicum into the mix and then the brown sugar. Next up are the liquids and then the simmering process for about 20 minutes. Then everything goes into the blender and the tasting and adjusting begins, being mindful that the sauce will sit in my fridge for a good 3 -4 weeks before I crack it open….A few tweaks that I have made to this original recipe is that I added some Vidalia onions and replaced the Serrano’s with Jalapenos and a dollop of honey to smooth out the heat. What I ended with after 2 attempts is an intense sauce…Very flavorful sweet and spicy sauce followed by a tsunami of very satisfying heat..

Changes? No, I don’t think upping the amount of garlic constitutes an actual change.

Just a little too much vinegar for my personal taste.

I used homegrown mammoth and mucho nacho jalapeños, fresnos, and cowhorns. The initial purée filled two-thirds of a quart mason jar. I put the jar in a kitchen cabinet late in the day and stirred it the next morning. The following morning, I went to stir it again and the purée had overtopped the jar, though the plastic wrap retained all but some liquid, which ran down the side of the jar. The level went down substantially when I stirred it to release the gas bubbles. I put the jar inside another container to catch any liquid that might escape and stirred twice a day. Three days was enough to get quite a bit of fermentation going. I also used 5% apple cider vinegar instead of the white vinegar because I use I it in all of my salsas that I can. It keeps the acid level up for water bath canning without adding too much sour/bitter taste. My husband loves sriracha and we have loads of red hot peppers from our garden that need something done with them.

Much hotter version Used 2-3/4 pounds of habaneros and ghost peppers with 1/4 pound jalapeno peppers Second time, but double batch this time. Took longer to ferment than the 5 days, but that happened last time as well. Use the sauce for making homemade sauce, and other. Makes for some really good buffalo wings or versions thereof