Homemade Sriracha Sauce #SundaySupper

Homemade Sriracha | www.kimchimom.com

Are you ready to SPICE IT UP? I am hosting #SundaySupper for the first time and it’s gonna be a hot one! If you couldn’t tell from the name of my blog, I love spicy foods! However, I do prefer a slow flavorful burn. I like to bite into my food and not have it bite back too hard! Also spicy doesn’t always mean “hot”, but can also mean peppery and zesty. Whether you like a touch of heat, a smoky burn, or a fiery inferno, we have something for you today!

You may be familiar with the green-tipped squeeze bottle stamped with the iconic rooster and filled with a deep red elixir. It is the signature bottle of Huy Fong’s sriracha sauce. Making homemade sriracha sauce has been sitting on my culinary bucket list this past year. Perfect timing, I say. My bottle of rooster sauce is empty and we’re having this awesome event today!

huy fong sriracha bottle

photo by istockphoto.com

I could not find red jalapeños which seems to be the pepper of choice, but Fresno is all I could find at my market. They are a little milder than the jalapeños. Once I find red jalapeños, I will surely purchase a bagful.

I made two versions of sriracha sauce – fresh and fermented, and include both methods below. The fresh version was very easy to make and could be used right away. I swear I could eat it by the spoonfuls straight out of the jar. The flavors are, um, fresh and refreshingly bright. There is a sweetness to the sauce from the pepper and sugar that rounds out the sauce. It’s a bit tangy, but I really love how the flavors are all balanced – tangy, sweet, and spicy. The fresh version of the sauce was not as thick as the bottled sauce, but that didn’t stop me from pouring it on my pizza, breakfast eggs, and rice. I’m addicted.

The fermented version comes close to the bottled version. A little more bite and definitely a lot more heat. The consistency is also thicker like the bottled version. I let the sauce ferment for about 5 days so it requires a bit more patience.

Before settling in the kitchen, I set out to make just the fermented version so I bought enough peppers for one big batch which would’ve yielded about 1 1/2 to 2 cups. Due to time constraints, I opted to split the bag of peppers and made a small batch of fresh and fermented sauces. So what I’m saying is that you can easily double the amount of ingredients below to make a big batch. Play around with the ratios to find the flavor balance that agrees with your palate. I slightly increased the amount of vinegar for this recipe because I like a little tang.

Is it worth making the sauce at home? Definitely! I have to admit I would be more inclined to make the fresh version again, but both are amazing!

Fresno pepper with stems removed

Homemade Sriracha Sauce

Adpated from Serious Eats
Yields about 1 cup

3/4 pound Fresno peppers, stems snipped off with green caps intact, roughly chopped
3 cloves garlic, roughly chopped
2 Tablespoons brown sugar
1 1/2 teaspoon Kosher salt
1/3 cup distilled white vinegar

FRESH version:

1 – In a medium saucepan over high heat, add peppers, garlic, brown sugar, salt, vinegar and 1/4 cup of water.

Homemade Sriracha | www.kimchimom.com

2 – Bring the mixture to a boil, then lower the heat to a medium low. Let simmer uncovered for about 5-7 minutes until slightly thickened. Remove the pan from heat and let the mixture cool.

3 – Transfer the pepper mixture to a food processor and pulse until slightly chunky. Add a little more water if you find the mixture too thick.

puree the pepper mixture

4 – Place a strainer over a large measuring cup or a medium-sized bowl. Pour the pepper puree into the strainer. With a rubber spatula or the back of a spoon, press the mixture into the strainer. You will be left with some of the larger pepper pieces and seeds.

strain the pepper mixture

5 – Transfer the sauce to a clean airtight jar or container. Keep the sauce refrigerated and it should keep up to a month if you don’t finish it before then!

FERMENTED version:

1 – Place the peppers, garlic, brown sugar, and salt into a blender or food processor. Pulse until the peppers are finely chopped. Transfer mixture to a clean container with a lid and let sit at room temperature for about 5-7 days to let it ferment.

Ferment the pepper mixture

2 – Check the jar everyday and give it a stir. Bubbles will be forming and the mixture will slightly increase in volume.

3 – Pour the mixture into a blender and add the vinegar. Puree until smooth. Place a strainer over a medium-sized saucepan. Pour the puree into the strainer and strain the mixture into the saucepan using a rubber spatula or the back of a spoon. You will be left with some of the larger pepper pieces and seeds.

4 -Over high heat, bring the mixture to a boil, reduce the heat to medium low and let simmer for about 7-10 minutes or until the sauce clings to a wooden spoon. Take the pan off the heat and let the sauce cool.

5 – Pour the sauce into a clean airtight jar or container. Keep the sauce refrigerated and it should keep for more than a month to six months.


Here is how the rest of the #SundaySupper crew is bringing the heat!

Snappy Starters & Snacks

Hatch Chile, Grape & Grilled Onion Salsa from Shockingly Delicious
Spicy Tempeh Chips from The Urban Mrs
Sriracha Popcorn from The Girl In The Little Red Kitchen
Cheese, Smoked Paprika and Fennel Crackers from What Smells So Good?
Baked Banana Pepper Poppers from Daily Dish Recipes
Spicy Black Bean and Corn Stew from Mama’s Blissful Bites
Caldo de Camaron y Pescado (Shrimp & Fish Soup) from girlichef
Bajia with Tomato and Chili Chutney from My cute bride
Shredded Buffalo Chicken Salad from Casa de Crews
Sriracha and Parmesan Fries from Mess Makes Food
Smoky Salmon Chowder from Cindy’s Recipes and Writings
Hummus with Spicy Turkish Ezme Salad from Neighborfood
Goat Cheese Stuffed Peppedew Peppers from Healthy. Delicious.
Tofu Hariyali Kebabs-(Tofu Kebabs in Cilantro Sauce) from Soni’s Food

Fiery Main Dishes

Spicy Stuffed Mexican Peppers from Peanut Butter and Peppers
Jalapeno Popper Fettuccine Alfredo from Chocolate Moosey
Baked Tilapia en Escabeche from La Cocina de Leslie
Spicy Grilled Chicken Wings with Two Dipping Sauces from Runner’s Tales
Chorizo and Scallop Skewers from Jane’s Adventures in Dinner
Buffalo Chicken Pizza from Cookin’ Mimi
Thai Cashew Chicken from Doggie at the Dinner Table
Skillet Jambalaya from Hezzi-D’s Books and Cooks
Firecracker Chicken from Juanita’s Cocina
Spiced Turkey Burger Patties from Cook the Story
Aubergine and Chickpea Curry from Small Wallet, Big Appetite
Savory Tomato & Poblano Pie from An Appealing Plan
Venison Mole Rojo from Curious Cuisiniere
Za’atar Chicken with Fattoush from Food Lust People Love
Crispy Oven Fried Buffalo Chicken Tenders from In The Kitchen With KP
Skinny Buffalo Chicken Strips from Webicurean
BBQ Chicken Pizza with Poblano Peppers and Pepitas from The Wimpy Vegetarian
Spicy Thai Beef Salad from Magnolia Days
Buffalo Chicken Sloppy Joes from Cupcakes & Kale Chips
Spicy Lemon Paprika Chicken Thighs from Family Foodie

Searing Sauces & Seasonings

Homemade Buffalo Sauce from Growing Up Gabel
Whole grain Mustard recipe – Moutarde à l’ancienne from Masala Herb
Homemade Sriracha Sauce from kimchi MOM

Zesty Sweets & Sips

Cinnamon Streusel Scones from Killer Bunnies, Inc
Fiery Pomelo from My Other City By The Bay
Cinnamon Monkey Bread from That Skinny Chick Can Bake
Cinnamon Peanut Butter Skillet Blondies with Ice Cream from Vintage Kitchen Notes
Goldilocks and the 3 Asian-Fusion Bars from NinjaBaking.com


Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EDT. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here ? Sunday Supper Movement.

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  • The Ninja Baker

    Sriracha on cheese pizza? Oh, yes, please! And I imagine homemade is definitely better than the bottled kind. Thank you for inspiring me to make my own. Very much appreciate your hosting this fun Sunday Supper, too =)

    • kimchi_mom

      Thanks Kim! I’m definitely going to make homemade from now on!

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  • cupcakekalechip

    It really is amazing how simple it is to make condiments at home. I’ve taken to making ketchup myself so I can control the sugar. Thanks for hosting, Amy!

    • kimchi_mom

      Thanks Brianne! Ketchup is my next project!

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  • http://www.foodlustpeoplelove.com/ Stacy

    My husband and I are such chili heads and we’ve passed that on to both our daughters. I make my own habanero sauce that we eat on EVERTHING, but I have yet to try making sriracha. Yours looks wonderful and I can’t wait to try it. Thanks so much for hosting this week, Amy!

    • kimchi_mom

      I don’t think I’ve tried habanero and have been successful staying away from it. I like spicy foods, but cannot handle a burn that disables the function of my tastebuds!

      • http://www.foodlustpeoplelove.com/ Stacy

        It does have a good burn, Amy, but also a lovely fresh flavor. :)

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  • Guest

    I have been waiting for this recipe from you since you first posted it! Now I can’t wait to try it out. I have become addicted to putting sriracha on pretty much everything.

  • Krayl @ AnAppealingPlan

    I have been waiting for this recipe from you since you first posted it! Now I can’t wait to try it out. I have become addicted to putting sriracha on pretty much everything.

    • kimchi_mom

      Awesome! Yeah, it’s pretty damn good!

  • Nichole C

    Oh wow, homemade sriracha? Awesome, awesome idea!

    • kimchi_mom

      Yes, yes it is! 😉

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  • Jeanette Chen

    I’ve tried a few Sriracha recipes – this one’s next. Can’t wait to try it ~ love really spicy sauces!

    • kimchi_mom

      Hi Jeanette! Let me know how it turns out for you!

  • http://twitter.com/sonisfood Soni

    Love,love,love Sriracha and your homemade version sounds fantastic Amy!!Would love to try it for sure.Love the vibrant color too!!Thanks for hosting :)

    • kimchi_mom

      Thanks Soni!

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  • http://www.masalaherb.com/ Helene Dsouza

    hm I wonder if I could make your sriracha sauce with local chilis. For sure won’t be the same but I don’t get your chilis here.
    Btw love the theme, thank you for hosting it Amy!

    • kimchi_mom

      The Fresno makes the sauce a little sweeter, but works for me. I would totally experiment with the chilis that you have on hand! Let me know how it turns out!

  • http://www.girlichef.com Heather @girlichef.com

    Oh, I don’t know which one I’d like best…but both versions sound fantastic. Homemade Sriracha is one of those things that I’ve been “meaning” to make forever. thanks for the reminder…and thanks for hosting this week, Amy! :)

    • kimchi_mom

      Hosting was fun and am looking forward to doing it again (I hope)! And yes, it took me a couple of years to finally making sriracha…

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  • Paula @ Vintage Kitchen

    This is the type of homemade condiment that I get addicted to! It turns out to be so easy. Thanks for the recipe Amy, and for hosting today!

    • kimchi_mom

      No problem Paula! Like I told Heather, it took me 2 years to make the sauce. Once I got in the kitchen, I couldn’t believe how easy it was to make!

  • Carla

    The only time I’ve seen red jalapenos is from my garden. This reminds me of my sweet chili sauce, so I know I will love homemade sriracha. I don’t think I’ll have the patience for the fermented version 😉

    • kimchi_mom

      Yeah, I’m totally making the fresh version again! :-) And you’re so lucky to have red jalapenos. Maybe I should start a garden next year and grow a few varieties of peppers.

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  • littleredkitchen

    Maybe if I’m feeling nice I’ll make this one day for Braden! I know he’d love it.

    • kimchi_mom

      Yes, those “nice” feelings are fleeting, aren’t they? 😉 I think you could handle the fresh version, maybe, possibly?

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  • Jen @JuanitasCocina

    Thank you SO much for hosting this week! I’m a sriracha addict, and I would LOVE to make this at home!

    • kimchi_mom

      It was fun hosting! I’m finding a lot of addicts out there today! And a lot more adventurous pepper eaters as well!

  • Shannon R

    This looks SO great! Thanks for hosting. I’m putting the fermented one on my list of “to make”. I bet it’s just stellar.

    • kimchi_mom

      Thanks! It is soooo good!

  • Liz

    Thanks so much for hosting us this week, Amy! Your homemade sriracha looks perfect to me!!!

    • kimchi_mom

      No problem Liz and thanks! It was fun hosting! I would love to do it again!

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  • http://yummysmells.blogspot.com/ Sarah R

    I put this stuff on *everything*… it’s divine

    • kimchi_mom

      Yeah, I’ve been eating it on “everything” everyday since I’ve made it.

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  • theurbanmrs

    Wow Amy, you did it again! I just learned your tofu recipe today and been enjoying tofu all day. And this will be next, especially since the hubz is all about sriracha.

    • kimchi_mom

      oh awesome! isn’t the tofu making process a long one? homemade tofu tastes much better, but it’s so much work for one small block. anyway, this sauce is much easier and faster to make! :-)

  • Miss Kim

    OMG I love Sriracha. I put that on practically everything. Wow..homemade! You rock!! I’m so curious how it tastes.

    • kimchi_mom

      Thanks Miss Kim! I love it too and I HAVE been putting it on EVERYTHING!

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  • Laura Hunter

    I was so excited when I saw your title for this weeks theme. I absolutely love sriracha sauce so I can’t wait to make this. And it just so happens I have some red jalapenos in the fridge! :)

    • kimchi_mom

      You’re lucky! Let me know how it turns out for you!

  • Laura

    This looks like a great process… Who wouldn’t want homemade Sriracha :)

    • kimchi_mom

      I know! So easy and so good!

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  • Renee Dobbs

    “…deep red elixir” – what perfect words to describe sriracha. I eat it on and with so many things that it has an appearance on my dinner table almost every meal. How fun to make it from scratch. Both versions sound great. I hope I can find the red jalapenos when I’m ready to make it.

  • Hezzi-Ds Books&Cooks

    We love sriracha and I’m so excited that you made a homemade version! I’ll be trying this ASAP!

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  • Cindys Recipes

    Way too hot for me, Amy! Thanks for hosting Sunday Supper!

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  • Laura Dembowski

    So cool that you made your own sriracha! Love that idea :)

  • Su

    Awesome!! Can’t wait to make this for Dan. Wish I could handle the heat myself. Can you develop a program to help those of us who are spice intolerant?

    • kimchi_mom

      It’s pretty easy and the Fresno peppers are definitely milder than the chilies that are used for store-bought sriracha sauce. I need to make another batch soon since I left my batch at my parents’ house. I will double up and give you a jar…hopefully sometime this month!

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  • joel

    I’ve tried makeing this twice now. When I strain it, it just comes out straight liquid. What am I doing wrong?

    • kimchi_mom

      Are you processing or blending the mixture too long? The pepper mixture should end up “finely chopped” or a slightly chunky texture. But that shouldn’t affect the taste. How is the texture? How does it taste?

      • joel

        I only blend for a breif time. The product that comes from the blender is a little thicker than sriracha but when I put it through the strainer I don’t get any paste and it’s the consistency of hot sauce. All of my errors have been incredibly tasty so I can’t complain to much!

        • Chef Dave

          It sounds like the strainer you’re using is too fine. Use a coarser strainer. Easy fix.

          • kimchi_mom

            Good point, but actually, do you think it’s the other way around? The strainer is too coarse (bigger openings) perhaps?

  • Harvey

    Can this be canned for later use and shipping to friends?

    • kimchi_mom

      I’ve never canned before, but I’m sure the fermented sauce will fare better in the mail!

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  • San Julianne

    Would this work on about any red hot pepper?

    • kimchi_mom

      I would think so. Each pepper has it’s own flavors, but you can pretty much use this process to make the sauce.

  • Tacowalker

    Been making this with the ripe red Serrano peppers from my garden. Turns out great, hot, but not unbearable by any means.

    • kimchi_mom

      I’d like to experiment with other peppers as well. Your Serrano sauce sounds great!

  • Jessie

    Any idea how long the fermented version would last before going bad?? This sounds wonderful! Considering it as a Christmas gift for my man!

    • kimchi_mom

      It should keep for about a month refrigerated. Theoretically it should keep up to 6 months….not sure if I would feel comfortable go that long! :-)

  • Devrim Tapkan

    Im not sure if understand correct when you are making the fermented version before you put everything in the food processor, the peppers are still raw you did not cook them before right?

    • kimchi_mom

      Correct, the raw mixture is fermented then boiled.

  • Drew

    I am going to try this recipe and have to experiment with other peppers.. I am hot pepper nut lately… I love Habaneros on almost everything now. I have been eating Sriracha on a lot of things to help add spice to many foods. Its not so much the heat that I love, its got really great deep flavor to it. I have recently added it with my mustard on a sandwich, LOVE IT!!!! I can not wait to try recipe for myself. Thank you so much for sharing it.

    • kimchi_mom

      Thanks for stopping by. The fermented version is closer in flavor to the store-bought version.

  • Jmk

    You could buy green jalapeño and let them redden on your counter, no?

    • kimchi_mom

      I suppose I could try that! I guess I don’t have the patience! :-)

  • Whitney

    Do you think I could make this with thai chilis?

    • kimchi_mom

      You could certainly give it a try. A colleague told me that they tried a similar recipe using habanero peppers!

  • justaguy

    just made fermented hot sauce with random peppers left over from my CSA. Everyone, including myself, is super impressed. They want me to sell it at farmers markets, it’s so good.

    • kimchi_mom

      Awesome! You should! :-)

  • Vicki

    I accidentally combined the instructions for both fresh and fermented and put the vinegar in the batch I wanted to ferment. Any idea what would happen if I let it ferment for a week?

    • kimchi_mom

      Sorry for the delayed response. From what I’ve read…the peppers will not ferment properly with vinegar in the mixture. It may impede fermentation and instead pickle the peppers. The finished product may result in tasting overly sour instead of tangy. What does it look like?

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  • Melinda

    I made the fresh version yesterday, but took out most of the chili seeds and membranes. It’s still quite hot and tastes delicious! I’m going to try the fermented version next. :-)

    • kimchi_mom

      Awesome! What kind of peppers did you use? Do you have access to red jalapenos? I need to make another batch soon.

      • Melinda

        I couldn’t get jalapenos, so I just used “long red chilli” (most likely Cayenne) from the supermarket. I currently have a pickl-it jar of the mash fermenting right now for my second batch. :-)

        After this one, I want to try charring some of the chillies beforehand for a bit of a smokey flavour, and I read somewhere recently that adding in some greenish chillies gives it a more earthy flavour. All things to try…

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