Cook the Book: Homemade Sriracha 

Cook the Book: Homemade Sriracha\u00a0

Randy Clemens' The Sriracha Cookbook begins with a recipe for Homemade Sriracha. It's one of those recipes that begs the question, why bother?

Sure, you can go out and buy a bottle of Sriracha for around $2.99, but doesn't making your own chili garlic sauce just sound like fun? I certainly think so. And if you've ever tried making hot sauce at home, you know the process is kind of thrilling.

We've tackled homemade Sriracha here before and ended up with some very authentic tasting results, but I figured this version from The Sriracha Cookbook was worth a try as well since it includes that all-important sugary element.

This particular version requires a bit of planning ahead since the chile paste needs to sit at room temperature for a whole week. This rest period gives the garlic and chiles a chance to mellow a bit, but doesn't compromise any of the heat. The sauce then simmers with a bit of vinegar, then it's puréed and passed though a sieve.

The finished sauce was much less thick and ketchupy that bottled Sriracha. It was much spicier and more tart, with the sugar and garlic elements sitting background. Really great hot sauce? Totally. But not really Sriracha.

As always with our Cook the Book feature, we have five (5) copies of The Sriracha Cookbook to give away this week.

Adapted from The Sriracha Cookbook. Copyright © 2010. Published by Ten Speed Press. Available wherever books are sold. All Rights Reserved.

  • Yield:2 cups


  • 1 3/4 pounds red jalapeño peppers, stems removed and halved lengthwise
  • 3 cloves garlic
  • 2 tablespoons garlic powder, plus more as needed
  • 2 tablespoons granulated sugar, plus more as needed
  • 1 tablespoon kosher salt, plus more as needed
  • 1 tablespoon light brown sugar
  • 1/2 cup distilled white vinegar, plus more as needed
  • Water, as needed 


  1. 1.

    In the bowl of a food processor, combine the peppers, garlic, garlic powder, granulated sugar, salt, and brown sugar. Pulse until a coarse puree forms. Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily. 

  2. 2.

    After 1 week, pour the chili mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. Let the mixture cool, then puree in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, feel free to adjust the consistency with a small amount of water.

  3. 3.

    Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness you’ve been waiting a week to get. Adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, granulated sugar, or garlic powder to suit your taste. Transfer to a glass jar, seal, and store in the refrigerator for up to 6 months.