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Homemade Sriracha

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  • Author: Chuck Underwood
  • Prep Time: 4 days
  • Total Time: 96 hours
  • Yield: About 8 oz. 1x
  • Category: Condiments
  • Method: Fermented
  • Cuisine: Any
  • Diet: Vegan


Can't find your favorite hot sauce? Or afford it if you can? No worries! Here's a recipe to make your own Homemade Sriracha!


Units Scale
  • 1 pound of fresh, Fresno chile peppers
  • 1 red bell pepper
  • 4 cloves garlic
  • 1/3 cup brown sugar
  • 2 tsp. salt
  • 1/3 cup water
  • 1/3 cup white vinegar


  1. Wash the chiles and remove the stems
  2. Cut the peppers into 3-4 small pieces and add to a blender
  3. Add the garlic, brown sugar, salt, and water and pulse - just until everything is chopped uniformly. 
  4. The mixture should be chunky - not a puree
  5. Pour into a glass container and loosely cover with plastic wrap
  6. Allow to ferment in a cool, dark, place for 3-4 days
  7. Each day, unwrap and stir.  When you see a lot of bubbles (around day 4) it is ready.
  8. After 3-4 days, add the mixture to a blender with the vinegar and carefully puree until smooth 
  9. Strain mixture into a saucepan and simmer on medium heat until it slightly thickens (about 20 min)
  10. Allow to cool to cool completely before bottling.  
  11. Use a glass bottle with an air-tight lid or a recycled sriracha bottle to store.
  12. Should last several months in the fridge.