How to Make Homemade Sriracha

February 19, 2025

Homemade Sriracha is the ultimate way to bring bold, garlicky heat to your favorite dishes while skipping the preservatives found in store-bought versions. This fermented chili sauce isn’t just about spice—it’s a perfect balance of heat, sweetness, and tang, with a deep umami richness that only time and patience can create. Whether you drizzle it over eggs, mix it into marinades, or add a fiery kick to soups and stir-fries, this DIY Sriracha is a game-changer. Plus, the fermentation process enhances both the flavor and gut-friendly benefits, making it as nutritious as it is delicious. Let’s dive into how you can make your own batch of this iconic hot sauce at home! 🌶🔥

Origin & Popularity

Sriracha originates from Thailand, where it was first created in the coastal town of Si Racha. However, its global fame skyrocketed when David Tran, a Vietnamese immigrant in the U.S., introduced Huy Fong’s Sriracha in the 1980s. Known for its rooster logo, it has become a staple in kitchens worldwide, beloved for its balance of heat, garlic, and tang.

While Thailand’s original “Nam Prik Sriracha” is thinner and sweeter, the Americanized version is thicker, spicier, and more fermented.

Making your own Sriracha not only tastes better than store-bought, but the fermentation adds gut-friendly probiotics. It’s fresher, customizable, and free of preservatives. If you love heat with a touch of umami, this is a must-have in your kitchen!

Uses & Pairings

Sriracha is insanely versatile—perfect for adding heat and umami to:
✅ Eggs 🍳 – Drizzle over scrambled or fried eggs.
✅ Soups & Broths 🍜 – Mix into ramen, pho, or chicken soup.
✅ Sandwiches & Wraps 🥪 – Spread onto burgers, sandwiches, or tacos.
✅ Stir-Fries & Noodles 🍜 – Toss with rice, lo mein, or pad Thai.
✅ Dipping Sauce 🍗 – Combine with mayo or honey for wings, fries, or dumplings.
✅ Marinades & Glazes 🍖 – Perfect for BBQ meats or grilled tofu.

Homemade Sriracha Sauce 🔥

A bold, garlicky, and slightly sweet fermented hot sauce.

Ingredients
🌶 1 1/2 pounds red chili peppers (Jalapeños or Fresnos for authentic flavor)
🧄 6 garlic cloves — peeled
🍯 4 tablespoons light brown sugar (organic for vegan)
🧂 1 tablespoon salt
🍶 1/2 cup white vinegar

Instructions
1️⃣ Prepare the Chilies:

Wash and stem the chilies. Chop them and place them in a food processor with the garlic, sugar, and salt.
💡 Tip: Use gloves if you’re not accustomed to handling chilies!
2️⃣ Fermentation Process:

Process until finely chopped and transfer to a clean bottle or jar.
Cover and store in a dark, cool place.
3️⃣ Fermentation Maintenance (14 Days):

Check on Day 3: If small bubbles form, remove the lid to burp the mixture and stir.
Repeat daily: Burp and stir every day for 14 days.
4️⃣ Blending & Cooking:

Transfer the fermented chilies to a blender, add the vinegar, and blend until smooth.
Strain the sauce into a small pot, pressing out as much liquid as possible. Discard any solids.
Simmer on low heat for 5-10 minutes until the sauce thickens.
5️⃣ Storage:

Let cool completely and transfer to a bottle or jar.
Store in the fridge for up to six months.