How to Make Homemade Sriracha Sauce Recipe - Allrecipes.com
How to Make Homemade Sriracha Sauce  Recipe
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How to Make Homemade Sriracha Sauce
See how to make your own sriracha hot sauce. See more
  • READY IN 3+ days

How to Make Homemade Sriracha Sauce

Recipe by  

"Not only is making your own hot sauce (also known as rooster sauce) at home possible, it's really fun and there's hardly any work involved. Serve it on just about anything."

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Ingredients Edit and Save

Original recipe makes 1 -1/2 cup Change Servings
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  • PREP

    30 mins
  • COOK

    5 mins
  • READY IN

    3 days 35 mins

Directions

  1. Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
  2. Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
  3. Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
  4. Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
  5. Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.
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Footnotes

  • Cook's Note:
  • I used about 75% red jalapenos, also sold as “Fresno chilies,” and about 25% red serrano chilies, so this version is probably a bit spicier than the rooster sauce you're probably more familiar with.
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Reviews More Reviews

Most Helpful Positive Review
Jan 22, 2014

I grow my own peppers and receive peppers from friends so I plan to make a lot. It is great!, Maybe I could sell some to Tania :-)

 
Most Helpful Critical Review
Jan 31, 2014

I made this sauce I didn't get a lot of bubbles after 5 days so I don't know if it's good, seems to be to thin.

 
Jan 25, 2014

I used the honey like he mentioned, and a little more garlic than the recipe called for, both excellent choices. But... I also made a batch and used pineapple juice instead of vinegar... OMG! WHAT A GAME CHANGER! I've had people offer to pay the cost ANN pay for my time to make it for them!

 
Jan 23, 2014

This is really close to what I came up with. I might use slightly less vinegar, and a add a bit of starter made with brewer's yeast to kick start fermentation. However, either way, I can't go back to the store bought Sriracha any more as the homemade really is that much better. I try to make bigger batches and then water bath it into smaller jars to give to friends. Also freezes well if you go for that 10-15lb batch.

 
Jan 22, 2014

This is almost the same process as Tabasco, the red peppers, salt and fermentation, straining and heating. Great combination! I have one suggestion, do not throw the mash away after straining, wrap it in a cheesecloth corner (make a pouch)and use it for seasoning ANYTHIN' you boil; shrimp, crabs, crawfish, potatoes, chicken, noodles.... one CAVEAT, cover the lid while boiling, if you don't you will basically OC everyone in the house. Enjoy!

 
Jan 26, 2014

I wonder how would it taste if you skipped the cooking step. It would be full of beneficial bacteria which is very healthy.

 
Aug 27, 2014

A little mold forming between stirs is this normal?

 
Jan 21, 2014

great, I put 1/2 the salt, and stevia, and it was great, thank you ,

 

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Nutrition

  • Calories
  • 16 kcal
  • < 1%
  • Carbohydrates
  • 3.6 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 0.5 g
  • < 1%
  • Sodium
  • 242 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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