How To Make Homemade Sriracha Sauce
After “perfecting” my own homemade sauces & condiments years ago, I’m now moving on to more complicated things like this homemade sriracha sauce!
First let’s talk about why you would want to make your own sauces in the first place.
- You control the ingredients. You don’t need preservatives or artificial anything!
- You control the flavor. If you want spicy ketchup, make it a little spicy. Regular yellow mustard or spicy Dijon? Mayo of all kinds! Make it how YOU like it!
- Save money! Because honestly if you cook a lot like we do, you could spend a mint on all kinds of sauces & condiments from jarred alfredo & other pasta sauces to things like this homemade sriracha sauce. Not to mention that you run the risk of store bought sauces going bad if you don’t use them up before they expire.
- Save space! Keeping all those store bought sauces on hand at all times means you need to be super organized & have a ton of panty space. This way, you can just make whatever you want, whenever you want it. No grocery trips needed!
- It’s really fun to experiment, try new things & come up with different flavor profiles.
And that leads me to why I decided to try my hand at making homemade sriracha sauce. We love hot sauce. And we use a lot of it.
There’s so many types of hot sauce with different levels of heat & different flavor profiles that we use for different things.
I use hot homemade tabasco for hot wings, on eggs, and as a condiment on anything where I want a little extra zing.
We use Valentina hot sauce on things like Jicama Tortilla Snacks, street tacos, hash & eggs, and anything that I want a little less vinegary zing with more Mexican flavor.
Southern “pepper sauce” is literally just unripe/green hot peppers in vinegar. I call it Southern because I’ve never been in a Southern hoe that didn’t have it. It’s absolute perfection on any kind of greens!
We also keep on hand sweet ‘n’ spicy tabasco sauce, and of course sriracha sauce for any Thai or Asian dishes.
Place all ingredients in a medium saucepot & bring to a boil.
Lower the heat & simmer for 15-20 minutes.
Remove from heat & allow to cool to room temperature.
Using an immersion blender, puree the mixture directly in the pot.
Blend until the mixture is a smooth as you can get it with the immersion blender.
Adjust the heat level by adding brown sugar, a small amount at a time.
Strain the mixture into a bowl, reserving the "pulp".
Add the pulp back to the saucepot.
Add a few tablespoons of the smooth sauce back to the pot, bring it up to a simmer & let cool.
Blend it again to get it as smooth as you can.
Working in batches, pour the cooled mixture in to the blender. I use a Nutribullet with the extractor blade. The mixture should be smooth but thick with a little texture.
The mixture should be smooth but thick with a little texture.
Use a funnel to pour your homemade Sriracha into jars. Label & allow to completely cool.
Once capped, this can be stored in the cabinet, pantry or fridge until ready to use.
How To Make Homemade Sriracha Sauce
Recipe details
- 32 oz
- Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
Comments
Share your thoughts, or ask a question!