How to Make Homemade Sriracha Sauce Recipe

I used the honey like he mentioned, and a little more garlic than the recipe called for, both excellent choices. But... I also made a batch and used pineapple juice instead of vinegar... OMG! WHAT A GAME CHANGER! I've had people offer to pay the cost ANN pay for my time to make it for them!

This is really close to what I came up with. I might use slightly less vinegar, and a add a bit of starter made with brewer's yeast to kick start fermentation. However, either way, I can't go back to the store bought Sriracha any more as the homemade really is that much better. I try to make bigger batches and then water bath it into smaller jars to give to friends. Also freezes well if you go for that 10-15lb batch.

Made this last Fall with home-grown red Scotch Bonnets. Aged them about six weeks and bottled them in 8.5 fl oz Quadra bottles just like in the video. A bit hotter and less sweet than store-bought. I used a little less sugar (2Tb). Gave one bottle as Christmas gift and two bottles are still in the pantry continuing to age (the ph. balance was acidic enough to be shelf-stable). Strained the sauce before bottling and dried the dregs in our food dehydrator. Ground those up with a mortar/pestle, then sifted through a fine mesh strainer and had some nice ground sriracha-pepper powder for soups and such. Great Stuff!!

This is exactly how I make mine. Only difference is I use garlic powder because I didn't have any fresh garlic. Also, since hache peppers are in season right now, and they're super cheap, I added some that had turned orange, and also some orange serrano peppers too. I usually don't strain my sauce, because I don't really care if it's super smooth, but if I do strain it, I would not throw away the pulp after straining, that's wasting the good stuff. I'll would store the pulp in a separate small jar with a little bit of the liquid. Use it like a pepper mash to be used in my Asian dishes... I also made a green pepper version of this recipe, only I used green jalapenos green hache peppers and green serrano peppers instead of using red.

I used homegrown mammoth and mucho nacho jalapeños, fresnos, and cowhorns. The initial purée filled two-thirds of a quart mason jar. I put the jar in a kitchen cabinet late in the day and stirred it the next morning. The following morning, I went to stir it again and the purée had overtopped the jar, though the plastic wrap retained all but some liquid, which ran down the side of the jar. The level went down substantially when I stirred it to release the gas bubbles. I put the jar inside another container to catch any liquid that might escape and stirred twice a day. Three days was enough to get quite a bit of fermentation going. I also used 5% apple cider vinegar instead of the white vinegar because I use I it in all of my salsas that I can. It keeps the acid level up for water bath canning without adding too much sour/bitter taste. My husband loves sriracha and we have loads of red hot peppers from our garden that need something done with them.

I’ve made this sauce for 3 years now and have canned it for use throughout the year. It’s awesome! Just hot water bath jars of it for 10 minutes after the boil. Plenty of acid. I took the advice of the reviewer that dried the solids, and wow! Never throw those away! Spread the solids out on parchment paper on a cookie sheet and dry in the oven on warm overnight until crispy. Put them in a food processor and turn into dust. I like the dust just as much as the sauce! Not quite as hot, but great flavor.

Perfect recipe, thank you John. For those who are interested, there is also a healthier version that I make: without sugar, without vinegar and without cooking. Then the sauce is full of probiotics and pure pepper taste. Extra sugar is not necessary for the fermentation of vegetables, it has its own sugar, you just need to give it time (5-6 days). Vinegar and cooking kill probiotics. Lactic acid from fermentation is sufficient preservation. I know it's not 100% sriracha then, but give it a try :)

Good fermented hot sauce recipe. However, Fresnos are not the same as red jalapeños. Different chile entirely. If you want to make sriracha, you’ll either have to source red jalapeños (difficult, because once they ripen they are very perishable), or buy green ones and ripen them yourself. I suggest putting them in a large bowl or paper bag with a ripe tomato or apple, which will give off enough ethylene gas to turn them red within a few days. OK, maybe within 5 days. As soon as they are ripe, put them in the fridge until the others are ready. I also prefer my sriracha with no added sugar, but that’s a personal preference.

In reply to MommaBaker's request for suggestions, use the mask (what's left over after straining) and whatever other pepper scraps (minus stems) you might have, dehydrated them fully, then puke in a spice or coffee grinder, put in a shaker jar and use to season your food. No waste, and jazz up any food fast and easily!

I sought out this recipe due to the hot sauce shortage. If the rooster brand ever comes back, I'll probably still make this because it's better! HOWEVER there are no red serranos around me so I had to improvise. I have access to Thai Bird's Eye chilies so I looked up the scoville scale, did some math, and came up with what I find to be the perfect equivalent of heat without sacrificing that beautiful red color. For 8 oz. of serranos (which is what this recipe calls for), substitute 1.6 oz. of Thai chilies. That's about 25-30 peppers but I recommend weighing. Hope this helps anyone who can't find red serranos!

This is so good, I have made this twice now and can agree with the comment, the gold is drying out the mash left over after squeezing. 200°F for about 1 hour is perfect. Blend and mix with dry rub seasoning...wow. I also use extra honey. The first time I used straight ghost pepper, delicious...and hot. The second time, half Fresno chili's and half red habanero. Love it!

It was good but the heat just wasn’t there. Maybe it was the red Serrano being past their flavor peak. Will make again using cayenne for the Serranos.

Made it for friends and they were impressed.

I used extra garlic and 2 OZ pineapple juice in lieu of the vinegar. It’s got a great flavor and a nice kick. Not sure the peppers were red Jalapeños, though. They seemed to have a taste closer to a bell pepper and the heat of a Tabasco pepper. This is the fourth time I’ve used this recipe and love it. The last batch was so good I had to give some to friends!

I'm making my third batch, the first two were with my own grown Jalapeno and Serano peppers that had ripened and were red. This batch is with a few of mine out of the freezer, along with some store bought green jalapenos and seranos. It's a bold green color thus far and I'm going to call it Angry Wave hot sauce. I may even try a different vinegar at the end, perhaps apple cider vinegar. Or the pineapple juice mentioned below!

used a good rice wine vinegar after fermentation, plus i used fresnos and thai dragon peppers. CJ

I used red chillies that I grew and red Shepard peppers at a 50/50 ratio. Fermented for 5 days. Super hot and delicious ❤️

There's normally no water in srirachi

I used green Serrano chilies that's all I could find

I have made sriracha as per the recipe, then the following batch, with variations. I wanted a milder sauce as I had particularly hot chillies, so I chopped in a couple of sweet red peppers, (capsicums, box peppers). to dilute the heat They're closely related and fermented fine. We enjoyed the blend.