Homemade Sriracha Sauce
Fermented red chiles simmer into a tangy, garlicky hot sauce with a sticky-sweet edge.
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
This homemade sriracha starts with a short ferment that builds tang and depth, then simmers with garlic and vinegar into a smooth, pourable hot sauce. It keeps for months in the fridge and works as well drizzled over eggs and noodles as it does stirred into mayo or glazes.
Ingredients
- 1 1/2 pounds red jalapeño or Fresno chiles, stemmed and roughly chopped
- 8 cloves garlic, peeled and smashed
- 3 tablespoons sugar
- 1 tablespoon kosher salt
- 1 cup distilled white vinegar
- 1/4 cup water
Method
-
In a clean glass jar, combine the chopped chiles, garlic, sugar, and salt. Mash lightly with a spoon to release some juices.
-
Cover the jar loosely with a lid or cheesecloth and let the mixture ferment at room temperature, out of direct sunlight, stirring once a day.
-
After fermenting, transfer the chile mixture to a blender, add the vinegar and water, and blend until smooth, about 1 minute.
-
Pour the blended mixture into a 6-quart saucepan and bring to a simmer over medium heat.
-
Reduce heat to low and simmer gently, stirring occasionally, until slightly thickened and the raw edge cooks off, about 15 minutes.
-
Remove from heat and let cool for 10 minutes, then strain through a fine-mesh sieve into a clean bowl, pressing solids with a spoon to extract liquid; discard the pulp left behind.
-
Taste the strained sauce and adjust with a pinch more salt or sugar if needed, then pour into a clean bottle or jar.
-
Refrigerate the sauce, uncovered, for at least 2 hours to chill and let the flavor settle before serving.
Rate this recipe
Homemade Sriracha Sauce
This homemade sriracha starts with a short ferment that builds tang and depth, then simmers with garlic and vinegar into a smooth, pourable hot sauce. It keeps for months in the fridge and works as well drizzled over eggs and noodles as it does stirred into mayo or glazes.
Make ahead 16 oz 20 cal
Ingredients
- 1 1/2 pounds red jalapeño or Fresno chiles, stemmed and roughly chopped
- 8 cloves garlic, peeled and smashed
- 3 tablespoons sugar
- 1 tablespoon kosher salt
- 1 cup distilled white vinegar
- 1/4 cup water
Method
- 1
In a clean glass jar, combine the chopped chiles, garlic, sugar, and salt. Mash lightly with a spoon to release some juices.
- 2
Cover the jar loosely with a lid or cheesecloth and let the mixture ferment at room temperature, out of direct sunlight, stirring once a day.
- 3
After fermenting, transfer the chile mixture to a blender, add the vinegar and water, and blend until smooth, about 1 minute.
- 4
Pour the blended mixture into a 6-quart saucepan and bring to a simmer over medium heat.
- 5
Reduce heat to low and simmer gently, stirring occasionally, until slightly thickened and the raw edge cooks off, about 15 minutes.
- 6
Remove from heat and let cool for 10 minutes, then strain through a fine-mesh sieve into a clean bowl, pressing solids with a spoon to extract liquid; discard the pulp left behind.
- 7
Taste the strained sauce and adjust with a pinch more salt or sugar if needed, then pour into a clean bottle or jar.
- 8
Refrigerate the sauce, uncovered, for at least 2 hours to chill and let the flavor settle before serving.