Homemade Sriracha Recipe

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Recipe Facts

Active: 15 mins
Total: 120 hrs
Serves: 24 servings
Makes: 1 1/2 cups

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Ingredients

  • 1 1/2 pounds red jalapeños, 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

Directions

  1. Place jalalpeños, 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. 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. 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. 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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Nutrition Facts (per serving)
17 Calories
0g Fat
4g Carbs
0g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 17
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 159mg 7%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 3%
Total Sugars 3g
Protein 0g
Vitamin C 34mg 169%
Calcium 7mg 1%
Iron 0mg 1%
Potassium 76mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)