Homemade Sriracha


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Homemade Sriracha
  • Yield:Makes 1 1/2 cups
  • Active time:15 minutes
  • Total time:5-7 Days
  • Rated: 5.0
This recipe appears in:
How to Make Sriracha from Scratch

Adapted from The Sriracha Cookbook by Randy Clemens


  • 1 1/2 lbs red jalalpe├▒os, stems snipped off, leaving green tops intact
  • 6 cloves garlic, peeled
  • 4 tablespoons light brown sugar
  • 1 tablespoon Kosher salt
  • 1/2 cup distilled white vinegar


  1. 1.

    Place jalalpe├▒os, garlic, sugar, and salt in bowl of a food processor fitting with steel blade. Pulse until chilies are very finely chopped, stopping to scrap sides of bowl as necessary. Transfer mixture to a clean jar, cover, and let sit at room temperature.

  2. 2.

    Check jar each day for fermentation, when little bubbles start forming at bottom of jar, about 3-5 days. Stir contents each day, continuing to let ferment until chilies are no longer rising in volume, an additional 2-3 days.

  3. 3.

    Transfer chilies to jar of a blender, add in white vinegar, and puree until completely smooth, 1-3 minutes. Transfer to a mesh strainer set atop of a medium saucepan. Strain mixture into saucepan, using a rubber spatula to push trough as much pulp as possible, only seeded and larger pieces of chilies should remain in strainer.

  4. 4.

    Bring mixture to a boil, reduce heat, and simmer until sauce thickens and clings to a spoon, 5 or 10 minutes. Transfer to an airtight container and store in refrigerator for up to 6 months.

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