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How to Make Authentic Homemade Sriracha Sauce

If you love hot sauce, this homemade sriracha is for you — versatile, bright, and easy to make.

Homemade Sriracha Hot Sauce

My husband collects hot sauces from every place I visit — the hotter, the better. The problem is that many commercial bottles contain stabilizers and preservatives I prefer to avoid. Making your own hot sauce is simple, healthier, and honestly a lot of fun. Once you see how little time it takes, you’ll want to try different chiles and flavor tweaks. I get a lot of satisfaction from small kitchen projects like jams, bread, or in this case, a tangy, garlicky sriracha that my family loves.

This sriracha uses just a few ingredients and can be adjusted to the chiles you prefer or what’s in season. One important detail: use vinegar labeled 5% acidity for short-term preservation in the refrigerator. This recipe is intended for refrigerated storage only and is not a canning recipe. If you need guidance on proper canning and water bath processing for hot sauces, consult a trusted food preservation resource. For everyday use, though, this method yields excellent flavor and a sauce that keeps well in the refrigerator for a couple of weeks — though it rarely lasts that long here.

The yield is roughly two and a half cups of sauce. It’s a great condiment for eggs, sandwiches, soups, stir-fries, and just about anything that could use a peppery, garlicky kick. Enjoy!

A tall jar of red hot sauce, against a stark black background.

Homemade Sriracha

By: Karen Ard
If you’re a hot sauce lover this is the recipe for you. This homemade sauce can practically go on anything!
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Servings: 2 cups

Ingredients

  • 1 pound jalapeño, serrano, or a mix of chiles, seeded
  • 1 cup garlic cloves, peeled
  • 1/2 cup vinegar, 5% acidity
  • 6 tablespoons sugar
  • 1 1/2 teaspoon salt
  • 1/2 cup hot water

Instructions

  • Combine the chiles, garlic, vinegar, sugar, and salt in a saucepan.
  • Cover and simmer very gently over low heat for about 30 minutes, until the chiles and garlic are soft.
  • Carefully transfer the mixture to a blender along with the hot water.
  • Blend until smooth, pausing occasionally to open the blender vent and release steam.
  • If needed, add more hot water to reach your preferred consistency.
  • Cool slightly, then store in an airtight container in the refrigerator for up to two weeks.

Nutrition

Calories: 317 kcal, Carbohydrates: 73 g, Protein: 6 g, Fat: 1 g, Sodium: 1764 mg, Potassium: 835 mg, Fiber: 7 g, Sugar: 45 g, Vitamin A: 2445 IU, Vitamin C: 290.2 mg, Calcium: 150 mg, Iron: 1.7 mg


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