Sriracha is a popular with origins in Thailand and has become a staple in many cuisines around the world. It is made from chili peppers, vinegar, garlic, sugar, and salt, and it has a distinctive red color and a spicy, tangy and slightly sweet flavor.
If you love Sriracha, but you’re tired of buying it from the store (or cant even find it), you can make your own at home.
Homemade Sriracha is easy to make, and it’s a great way to control the amount of heat and flavor in your sauce. As well as your spending — last I heard, 2 bottles of sriracha cost a whopping 116 bucks!
In this article, we will show you how to make homemade Sriracha sauce. We’ll provide you with a simple recipe, and we’ll walk you through the process step-by-step.
Sriracha Ingredients And Their Roles
The most basic (and therefore original) sriracha has a total of 5 ingredients in it which are: Chili peppers, Vinegar, Garlic, Sugar and Salt. More refined recipes like Starbucks’ can have extra ingredients like carrot fiber, cornstarch, preservatives and stabilizers.
Here are the roles that the ingredients play in the sauce:
- Chili peppers: They provide the heat and the red color of sriracha. The type and amount of chili peppers used can affect the spiciness and the hue of the sauce. Huy Fong, the most famous brand of sriracha, uses red jalapeño peppers.
- Vinegar: It adds acidity and tanginess to sriracha. It also helps preserve the sauce and prevent bacterial growth. Distilled vinegar is commonly used, but some recipes may use rice vinegar or other types of vinegar.
- Garlic: It gives sriracha a distinctive aroma and flavor. Garlic also has antimicrobial properties that can help extend the shelf life of the sauce.
- Sugar: It balances the heat and acidity of sriracha. It also enhances the flavor and adds a slight sweetness to the sauce. Some recipes may use honey, brown sugar, or other sweeteners instead of white sugar.
- Salt: It seasons the sauce and brings out the flavors of the other ingredients. Salt also helps preserve the sauce and prevent spoilage. Some recipes may use soy sauce, fish sauce, or other salty condiments instead of plain salt.
Homemade Sriracha Recipe (No Fermentation)
- 800g (28 oz) large red chillies roughly chopped. (You can remove the seeds if the chili is a hot variety and You could also use cayenne, fresno, serrano or jalepeno chillies, which ever you like).
- 4 red bell peppers, deseeded and cut into small chunks
- 240g (8 oz) garlic cloves, peeled
- 1.5L (50 fl oz) white vinegar
- 4 tbsp sea salt
- 6 tbsp sugar
- Place the chillies, garlic, capsicum, vinegar and salt into a large pot over high heat.
- Bring to asimmer and cook for 15-20 minutes or until the garlic is soft.
- Strain the mixture, reserving the cooking liquid and the vegetables.
- Place the vegetables into a food processor and blend to a smooth paste.
- Pour the chilli paste into a saucepan. Add 2 cups of the cooking liquid and 4 tablespoons of the sugar.
Simmer for 5 minutes. Taste and adjust with more vinegar and/or sugar as desired.
- Simmer for another 5 minutes. Then pour into sterilised jars and store in the fridge for up to 6 months.