Homemade Sriracha

Name: Homemade Sriracha
Total time: 45 min
Yield: 24 serving(s)
Ingredients: 1/2 lb. Fresno chiles, stemmed; 1 12-oz jar roasted red peppers, drained; 5 cloves garlic; 5 tbsp. dark brown sugar; 1 tbsp. kosher salt; 1/3 c. white distilled vinegar

Fresh and fiery!

By Joy ChoPublished: Jan 11, 2023

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homemade sriracha in a jar with whole chiles

Mike Garten

Yields:

24 serving(s)

Total Time:

45 mins

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Our from-scratch sriracha combines Fresno chiles with jarred roasted red peppers for a tongue-tingling condiment with serious heat and an edge of sweetness. The process is simpler than you might expect: Blitz the ingredients in a food processor, strain the mixture into a saucepan, simmer until thickened, and voilà—a vibrantly red hot sauce that adds a delightful kick to everything from bacon to chocolate bark.

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Ingredients

1/2 lb.
Fresno chiles, stemmed
1
12-oz jar roasted red peppers, drained
5
cloves garlic
5 Tbsp.
dark brown sugar
1 Tbsp.
kosher salt
1/3 cup
white distilled vinegar

Directions

1. Step 1In food processor, combine chiles, roasted peppers, garlic, sugar, and salt; process until smooth. Scrape down sides, add vinegar and process to combine. Strain mixture through fine-mesh sieve set over medium saucepan, pushing down with rubber spatula to extract as much liquid as possible. Discard solids.
2. Step 2Bring mixture to a boil, then reduce heat and simmer on medium, stirring occasionally, until sriracha thickens and clings to back of spoon, 24 to 26 minutes. Let cool to room temperature then transfer to glass bottle or jar. Can be stored in refrigerator up to 4 months. Makes 1/2 cup.

Tame the Flame: Spice level will depend on the chiles. Taste the tip of one and if it’s too hot, replace some with roasted red peppers. Just make sure the total weight of the peppers remains the same.

Did you make this recipe? Comment below!

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