After “perfecting” my own homemade sauces & condiments years ago, I’m now moving on to more complicated things like this homemade sriracha sauce!
First let’s talk about why you would want to make your own sauces in the first place.
- You control the ingredients. You don’t need preservatives or artificial anything!
- You control the flavor. If you want spicy ketchup, make it a little spicy. Regular yellow mustard or spicy Dijon? Mayo of all kinds! Make it how YOU like it!
- Save money! Because honestly if you cook a lot like we do, you could spend a mint on all kinds of sauces & condiments from jarred alfredo & other pasta sauces to things like this homemade sriracha sauce. Not to mention that you run the risk of store bought sauces going bad if you don’t use them up before they expire.
- Save space! Keeping all those store bought sauces on hand at all times means you need to be super organized & have a ton of panty space. This way, you can just make whatever you want, whenever you want it. No grocery trips needed!
- It’s really fun to experiment, try new things & come up with different flavor profiles.
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Why I decided to try my hand at making homemade sriracha sauce.
We love hot sauce. And we use a lot of it.
There’s so many types of hot sauce with different levels of heat & different flavor profiles that we use for different things.
I use hot homemade tabasco for hot wings, on eggs, and as a condiment on anything where I want a little extra zing.
We use Valentina hot sauce on things like Jicama Tortilla Snacks, street tacos, hash & eggs, and anything that I want a little less vinegary zing with more Mexican flavor.
Southern “pepper sauce” is literally just unripe/green hot peppers in vinegar. I call it Southern because I’ve never been in a Southern hoe that didn’t have it. It’s absolute perfection on any kind of greens!
We also keep on hand sweet ‘n’ spicy tabasco sauce, and of course sriracha sauce for any Thai or Asian dishes.
Watch this for the background behind me making homemade sriracha. Then read on below for the full recipe.
- 2 cups of tabasco or cayenne peppers packed in vinegar
- Raw Apple Cider Vinegar, enough to cover the peppers
- 1 sliced jalapeño with the seeds
- 1/4 bell pepper (I'm using green but any will be fine), rough chopped
- 1/2 medium onion, rough chopped
- 1-2 cloves of garlic, rough chopped
- 1 Tbsp of brown sugar
- Place all ingredients in a medium saucepot & bring to a boil.
- Lower the heat & simmer for 15-20 minutes.
- Remove from heat & allow to cool to room temperature.
- Using an immersion blender, puree the mixture directly in the pot.
- Add the brown sugar, blend.
- Strain the mixture into a bowl, reserve the pulp & put it back in to the pot with a few table spoons of the smooth strained sauce.
- Cook that down, let cool, & blend again. We want all of the flavor with as little pulp/waste as possible.
- Working in batches, pour the cooled mixture in to the blender. I use a Nutribullet with the extractor blade. The mixture should be smooth but thick with a little texture.
- TASTE YOUR SAUCE. Yes taste just a tiny amount. If you can't take the spice have someone in your home taste it. You're looking for heat with a depth of flavor; if you're used to buying sriracha you know the flavor profile.
- Adjust your flavors if needed - more ACV, a little sugar, etc.
Use a funnel to pour your homemade Sriracha into jars. Label & allow to completely cool. Once capped, this can be stored in the cabinet, pantry or fridge until ready to use.