Sriracha Sauce (This Easy Recipe Nails It!)
This perfectly formulated homemade sriracha sauce recipe has been tested extensively by over 400 recipe testers worldwide. This DIY version allows you to control the ingredients and avoid the fluctuating quality and prices of the global Sriracha market!
Servings: 16 ounces
Calories: 17kcal
Cost: $4.50
Equipment
- mason jar
- Funnel
- Bottle
Ingredients
- 400 grams red jalapeños stems removed
- 20 grams red bird’s-eye chilies teas removed (about 15 peppers)
- ¼ cup garlic minced
- 2 tablespoons sugar
- 2 teaspoons salt
- ¼ cup water
- 3 tablespoons rice vinegar or white vinegar
- 4 teaspoons apple cider vinegar
Instructions
- Sterilize a pint-sized mason jar, along with its lid and band by boiling it for 8 minutes. Let the jar and lid air dry and cool on a clean wire rack.
- Slice the red peppers in half and remove the stems. To reduce heat and avoid bitterness or gritty texture, remove the seeds and any white ribs or pith using the tip of a knife or a sharp metal teaspoon. Wear gloves to avoid irritation from the peppers.
- Add the prepared peppers, minced garlic, sugar, salt, and water to a blender. Blend until a semi-smooth purée is achieved. Transfer the purée to a clean, sterile jar, tighten the cap, and let it ferment in a clean jar on the counter, away from direct sunlight.
- Burp the jar every 24 hours by slightly unscrewing the lid to release built-up gases, then re-tighten. After 2-4 days, when the peppers are sweet, hot, and complex, proceed to the next step. Never taste the sauce by using anything other than a very clean metal spoon so as not to introduce contaminants during fermentation.
- In a blender, combine the fermented pepper sauce, unseasoned rice vinegar, and apple cider vinegar. Blend until smooth. Strain the mixture through a fine mesh strainer, or a nut-milk bag into a large saucepan.
- Heat the strained sauce over medium heat. Once it comes to a boil, lower the heat and let it simmer for 6-8 minutes until slightly thickened and bubbling. Simmering for a little longer will make the sriracha more stable and extend its shelf life, though it will dull its vibrant red color.
- Remove the saucepan from heat and allow the sauce to fully cool to room temperature. Using a funnel, pour the hot sauce into a sterile bottle. Store your homemade sriracha in the refrigerator, where it will keep for up to three months if properly stored and not brought into contact with unpasteurized food contaminants.
Notes
🌶️ Fermentation Mastery:
Ensure your jar is not airtight during fermentation to let gases escape during the fermentation stage. "Burp" the jar daily by slightly unscrewing the lid to release gases, then re-tighten.
📏 Room to Grow:
Leave at least a centimeter of space at the top of your jar for expansion. Remove a few tablespoons of the blended sauce if needed to prevent overflow.
🧼 Sterilize for Safety:
Boil jars and lids for 8 minutes or steam them for 10 minutes. Then, let your clean glass jar air dry on a wire rack. Proper sterilization extends your sriracha's shelf life.
🌱 Seed-Free Sriracha:
Removing seeds and pith from peppers results in a smoother, milder, and more flavorful sauce, free from astringent flavors.
🧤 Spice Protection:
Wear gloves when handling peppers to avoid skin irritation and accidental contact with your eyes or face.
Nutrition
Calories: 17kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 292mg | Potassium: 76mg | Fiber: 1g | Sugar: 3g | Vitamin A: 282IU | Vitamin C: 32mg | Calcium: 8mg | Iron: 0.1mg