Stuff You’ll Need
- 1 ½ pounds red jalapeño chiles, stemmed and seeds reserved
- 12 garlic cloves, peeled
- 1 cup water
- ¾ cup distilled white vinegar
- 1/4 cup evaporated cane sugar
- 2 tbsp salt
Stuff to Know Before Making
Any pepper is suitable, I just prefer red Jalapenos.
There’s other recipes that use far more sugar than this but I find even 1/2 cup to be too sweet – almost like you’re making a sweet chili sauce instead of a spicy, tangy sriracha.
I’d strongly suggest using gloves and be careful not to touch your eyes.
Grab Your Blender
In a blender, combine jalapeños, up to 1 tablespoon reserved jalapeño seeds (if desired), garlic, water, and vinegar. Blend until smooth, about 2 minutes.
Transfer mixture to a large saucepan and whisk in sugar and salt.
Bring to a boil over high heat, then reduce to medium-low and simmer, stirring occasionally and skimming any foam, until thickened and reduced to 2 cups, ~45 minutes.
Remove from heat and let cool for 5 minutes.
Return mixture to the blender and process on low speed until smooth, ~20 seconds. Pour into a a bowl and allow to cool completely.
Transfer to a jar or squeeze bottle with a tight-fitting lid and refrigerate for at least 1 day before using. Sriracha can be stored in the refrigerator for up to 3 months.
Homemade Sriracha sauce
Ingredients
- 1 ½ pounds red jalapeño chiles stemmed and seeds reserved
- 12 garlic cloves peeled
- 1 cup water
- ¾ cup distilled white vinegar
- 1/4 cup evaporated cane sugar
- 2 tbsp salt
Instructions
- Blend jalapeños, optional seeds, garlic, water, and vinegar until smooth (2 min).
- Transfer to saucepan; whisk in sugar and salt.
- Boil, then simmer until reduced to 2 cups (about 45 min), skimming foam.
- Let cool 5 min, then blend again briefly until smooth.
- Cool completely, transfer to a jar or squeeze bottle, and refrigerate at least 1 day. Keeps up to 3 months.
