Homemade Sriracha Recipe

The next time you're looking for the perfect hot sauce to slather on your fried eggs or top off your bowl of ramen, don't turn to store-bought stuff — opt for this homemade sriracha instead. It's true, this recipe is somewhat a labor of love, requiring a minimum of three days fermentation time, but as recipe developer Tanika Douglas will tell you, the time spent is well worth the effort. "I really enjoy the process of making homemade sriracha," she says. "It's cathartic and so rewarding to be able to create my favorite condiment from scratch!"

Sriracha lovers have had to face shortages and price hikes lately, but this recipe is perhaps the solution. Douglas particularly likes the fact that you can adjust flavors according to personal preference, something that prepackaged sriracha simply doesn't allow for. "For example, the saltiness and the sweetness can be easily varied by adding a little more salt or sugar," Douglas explains, adding, "In saying this, I adore this recipe, and think it is perfectly balanced flavor wise!" Any sriracha starters are very well off with this recipe, and not only will this sauce become your favorite homemade condiment, but it might just become your favorite condiment, period.

Gather the ingredients for homemade sriracha

To obtain that beautiful red hue, you'll rely on red jalapeños to get the job done, along with plenty of garlic, both white and brown sugars, salt, and white vinegar to achieve that desired flavor profile. You'll also need some water to help thin out the mixture and turn it into a true sauce. 

As magical a concoction as sriracha is, you'll see that the ingredients themselves are fairly simple. Instead, the fermentation process is really what sets this recipe apart from other hot sauce varieties. "The fermentation process is incredibly important in the flavor development of the sauce, as it adds a tang and more complexity," Douglas says. She also assures us that while the thought of fermenting ingredients sounds intimidating, it's actually quite the easy process; really, you'll just leave the ingredients alone to make the magic happen.

Blend and ferment the ingredients

Start by blending together all but the vinegar: the red jalapeños, water, garlic, brown sugar, white sugar, and salt. Once you have a smooth mixture, transfer it to a large, clean jar and cover it with plastic wrap, then leave the jar in a cool, dark spot. Your sriracha will need to ferment for three days; it may require more time, but you'll determine that as you go along with the process. Once a day, remove the wrap and stir the sauce with a clean spoon, then immediately replace the wrap. 

By the third day, your sriracha should be done fermenting, and the presence of bubbles should be a good indicator. "I find the stirring the sriracha is the best way to see how the bubbles are faring," Douglas says, though she acknowledges that it's not a one-shoe-fits-all process; so, if your sriracha isn't quite bubbling by day three, don't give up hope just yet, and instead "Leave it for another day, then complete the rest of the recipe." Douglas notes that the sriracha can ferment to up to five days, and above all else, "fermenting the Sriracha in a cool dark spot is most important." 

Add the vinegar and thicken the sauce

Once your sauce has successfully fermented, add it back into a blender along with the vinegar. Blend until all ingredients are well-combined, then pour your mixture through a sieve and into a bowl. Use the back of a spoon to make sure you get all of those saucy goodies into a bowl (the only solids that should be blocked are seeds), then pour the smooth sauce into a small pot. 

Place the sauce onto the stovetop over medium heat and bring it to a simmer; once it's there, maintain that temperature as the sriracha reduces and be sure to stir every now and then. This process should take anywhere between 7 and 10 minutes, and you should notice the sauce begin to thicken as time goes by.

Store and serve your homemade sriracha

After the sauce has reduced, transfer it to a jar (you'll need one that has a minimum 2-cup capacity to fit all of the sauce). From there, it's up to you how to enjoy your homemade sriracha, though Douglas does have some handy suggestions. "I love making honey-soy tofu skewers and drizzling them with plenty of sriracha," she says. "Alternatively, I adore sriracha on avocado toast with black sesame seeds and lime, or even used in a delicious salad dressing. Sriracha is brilliant substitute when you don't have fresh chile on hand."

And, after all of the time spent making it, you'll be pleased to learn that this homemade sriracha will last up to 3 months in the fridge. "To ensure the Sriracha lasts," Douglas advises, "you need to allow it to fully cool before pouring it into the storing jar." She also highly recommends keeping the sauce in the fridge any time you're not actively using it, and be sure to dunk a clean spoon in every time to maintain that freshness for days, weeks, and months to come.

Homemade Sriracha Recipe
5 from 54 ratings
Next time you're looking for the perfect hot sauce to slather on your food, don't turn to store-bought stuff. Opt for this homemade sriracha instead.
Prep Time
Cook Time
spoon with sriracha and jar
Total time: 72 hours, 22 minutes
  • 1 pound red jalapeño peppers, roughly chopped and stems removed
  • ¼ cup water
  • 6 garlic cloves, minced
  • 2 tablespoons brown sugar
  • 1 ½ tablespoons white sugar
  • 1 tablespoon salt
  • ⅓ cup white vinegar
  1. Place the peppers, water, garlic, brown sugar, white sugar, and salt into a blender and process until smooth.
  2. Pour the mixture into a large clean, dry jar and cover with cling wrap.
  3. Set the sriracha mixture aside in a cool, dark place.
  4. Allow to ferment for 3 days. Each day, remove the cling wrap and mix the sriracha with a clean spoon. Cover again with the cling wrap and place back into the cool, dark spot..
  5. Once sauce has fermented, pour the sriracha back into the blender along with the vinegar and process until well combined.
  6. Pour the sriracha into a fine sieve over a bowl, and use the back of a spoon to push the mixture through the sieve. The solids left over should mostly be the chopped seeds; discard the seeds and pour the remaining mixture into a small pot.
  7. Place the pot over medium heat, bring to a simmer, and allow the sriracha to reduce for 7 to 10 minutes while stirring intermittently. This will help thicken the sriracha, and it will further thicken as it cools.
  8. Pour the sriracha into a minimum 2-cup capacity air-tight jar and store in the fridge for up to 3 months.
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