Sriracha Hot Sauce
Our homemade sriracha hot sauce is better than any store-bought version you can find.
Servings 16 oz
Equipment
Ingredients
- 1.5 lb red chiles red jalapeños or fresnos
- 3 large garlic cloves
- 1/2 cup water distilled or spring
- 2 Tbsp. sugar
- 1 Tbsp. kosher salt
- 1 Tbsp. honey
- 1/2 cup rice vinegar
Instructions
- Cut the red peppers lengthwise, removing the seeds and the pith. Slice the garlic.
- Puree the peppers and garlic along with the sugar, salt, and water and transfer the mixture into a jar. Press the mixture down with a spoon to release any air pockets.
- Cover jar with a clean cloth or airlock lid and leave to ferment at room temperature for about 1 week. Fermentation is optional but recommended for the best flavor.
- Once fermentation is complete, add to a blender with the vinegar and honey and blend on high until smooth.
- Strain the sauce through a fine-mesh strainer into a saucepan. Simmer over medium heat until the hot sauce reaches the desired consistency (slightly thickened is ideal), 10-15 minutes. Salt to taste.
- Add into hot sauces bottles or an airtight container and store in the refrigerator for up to 6 months.
Notes
- Fermentation is optional, but recommended for the richest flavor. 1 week is a relatively short fermentation, so feel free to extend the time to your tastes. Learn more about fermentation here.
- Pepper weight is about 535g (de-seeded), Water is 115g, Salt is 15g