Homemade Sriracha Sauce Recipe

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This homemade Sriracha sauce recipe is a delicious, processed sugar-free hot sauce recipe. It’s a DIY Sriracha without additives or other unwanted ingredients. You can use this in many different dishes, just the way you would use the store-bought stuff.

Where Does Sriracha Sauce Come From?

Sriracha sauce was first invented in Thailand. It was created in a town called Si Racha in the 1930s. But, the most famous version in the U.S. was created by a man named David Tran, a Vietnamese immigrant. That’s the one with the iconic green cap and rooster logo.

How To Use Homemade Sriracha Sauce

Think of this homemade Sriracha recipe as a healthy chili garlic sauce that adds tons of flavor to whatever you put it on. My favorite is on avocado toast. This is a clean eating, spicy sauce you can use on:

• Avocado toast
• Eggs (scrambled, fried, omelet)
• Roasted vegetables
• Rice & grain bowls
• Soup (ramen, pho, tomato soup)
• Hummus
• Stir-fries
• Sushi
• Popcorn
• Peanut butter toast
• Maple syrup mix
• Chocolate
• Cocktails (Bloody Mary, spicy margarita)
• Sriracha mayo
• Sriracha honey
• Sriracha ranch
• Tacos
• Grilled cheese
• Burgers
• Chicken wings
• Pizza
• Mac and cheese
• French fries
• Coleslaw
• Corn on the cob
• Dumplings
• Noodles
• Salad dressing
• Baked potatoes
• Grilled shrimp

Equipment Needed For Making Sriracha Sauce

• Small saucepan
• Blender or food processor
• Fine-mesh sieve (optional)
• Spatula
• Glass jar or bottle for storage

Pro Recipe Tips And Variations

1. Choose The Right Peppers – Use Fresno peppers for a spicier version, or red jalapeños for a milder version. If you like a lot of heat, try Thai chili peppers.
2. Adjust Heat Levels – For a milder sauce, remove most of the seeds and inner membranes from the chili peppers. For a fiery kick, leave them intact, or add a few extra peppers.
3. Sweetness Variations – Swap maple syrup with a small amount of raw honey for a slightly different flavor.
4. Balance Acidity – If you prefer a less tangy sauce, reduce the apple cider vinegar slightly and add a teaspoon of water instead.
5. Achieve The Perfect Consistency – If you like your Sriracha thicker, reduce the amount of water you use or simmer the sauce just a bit longer to cook it down more after blending it.
6. Straining For Smoothness – If you prefer a silky texture, strain the sauce through a fine-mesh sieve or cheesecloth. This is an optional step, but it makes the sauce more like the store-bought version.
7. Longer Shelf Life – Adding a tablespoon of white vinegar or lemon juice can help make the sauce last for an additional week or so. Store it in a sterilized glass jar to keep it fresh for longer.
8. Double the Batch – Sriracha freezes well in small portions, so you can make extra batches to have on hand. Freeze it in ice cube trays for easy, portioned amounts.
9. Blender Safety – Hot food explodes when closed in a blender. So when you blend this, make sure you let it sit in the blender for a few minutes first without the lid on. Also, vent the lid while blending to keep pressure from building up too much. You can cover the vent with a kitchen towel to avoid any messes.
10. For a smoother texture, add a little extra water to the food processor, and then strain the sauce through a fine-mesh sieve, pressing with a spatula to extract as much liquid as possible. Discard the solids. The recipe (as written) will give you a thicker sauce as pictured.

What You’ll Need To Make Homemade Sriracha Sauce

Red chili peppers – Fresno or red jalapeños

Garlic cloves – Use larger cloves for the best flavor.

Apple cider vinegar

Maple syrup – Or honey, though it will change the flavor just a bit. I used stevia. You can really use any sweetener you like so long as you keep flavor changes in mind.

Sea salt

Water – Use filtered water that doesn’t taste like chlorine.

How To Make Homemade Sriracha Sauce

Gather all the ingredients and a good cutting board.

Roughly chop the chili peppers. For less heat, remove some or all seeds.

In a small saucepan over medium heat, combine the chopped chili peppers, garlic, apple cider vinegar, maple syrup, salt, and water. Simmer for about 10 minutes, stirring occasionally, until the peppers are soft.

Transfer the mixture to a blender or food processor. Blend until smooth. Add more water if needed to achieve your desired consistency.

Let the sauce cool completely. Transfer it to a sterilized glass jar, container, or bottle. Store in the refrigerator for up to 2 weeks.

Storage

Store leftovers in an airtight container in the fridge for up to three days.

Freezing

Freezing is not recommended for this recipe.

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