So you’re addicted to the Rooster sauce. You’ve tried every variety and variation of Sriracha Hot Sauce available. Now you’re ready for the next level: making your own, delicious, spicy, Sriracha.
Many people think Sriracha itself is a brand, but it’s not. The most well-known brand of Sriracha sauce is Hoy Fung, which has the famous green cap and Rooster logo. “Sriracha” is a South East Asian chili sauce that originated in the coastal city of Si Racha, Thailand. Traditionally it’s used as a dipping sauce for seafood, though Sriracha fanatics put it on everything they eat. (You can learn more about the debated origins of the sauce on Wikipedia.
For such a delicious sauce, it is actually surprisingly easy to make with a small list of ingredients at home. Watch this video about how to make your own Sriracha hot sauce, or check out the full recipe below.
Homemade Sriracha Hot Sauce Recipe
- 2 lbs. Fresno Chili Peppers (can substitute for red jalapenos or red serrano peppers)
- 1/4 lb. Garlic Cloves
- 2 Tbsp Sea Salt
- 1/4 cup of Sugar
Step 1 – Cut off the stems off the peppers.
Step 2 – Add the peppers, garlic, and sea salt to a food processor. Pulse for 1-2 minutes.
Step 3 – Add the mixture to a glass container (like a mason jar). Use a spatula to push down any chunks of pepper or garlic so the liquid comes to the top. Put the lid on the jar and allow the sauce to ferment for at least seven days at room temperature. The longer you ferment it, the thicker the sauce will become.
Step 4 – After at least a week of fermentation, add the mixture to a food processor. Pulverize it for 4-5 minutes.
Step 5 – Place a strainer in a saucepan and press the mixture into the strainer to separate the liquid from the solid.
Step 6 – Add the sugar to the liquid in the saucepan. Bring the mixture to a gentle boil and then turn off the heat. Stir continuously to melt the sugar.
Step 7 – Pour a clean glass jar to store it at room temperature. Enjoy.
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Now that you’ve made your own Sriracha hot sauce, check out these delicious Sriracha recipes.