Homemade Sriracha Sauce

7 35 13
Ingredients Minutes Calories
Prep Cook Servings
30 min 5 min 24
Homemade Sriracha Sauce
Health Highlights


3 tbsp unpacked Brown sugar
4 clove(s) Garlic (peeled)
454 gm Jalapeno pepper (stems removed)
1 tbsp Kosher salt
227 gm Serrano pepper (stems removed)
1/2 cup Vinegar, white
1/3 cup Water


Chop jalapeño and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.

Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Re-wrap after every stirring and return to a cool, dark place until mixture is bubbly.

Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.

Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness -about 5 to 10 minutes. Skim foam if desired.

Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken when cooled. Transfer to jars or bottles and refrigerate.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 13.2
Calories from fat 1.0
Calories from saturated fat 0.2
Total Fat 0.1 g
Saturated Fat 0.0 g
Trans Fat 0
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0
Sodium 300 mg
Potassium 79 mg
Total Carbohydrate 3.1 g
Dietary Fiber 0.9 g
Sugars 2.2 g
Protein 0.4 g

Dietary servings

Per Portion

Vegetables 0.6

Energy sources


Meal Type(s)