Homemade Sriracha

By October 27, 2017 Blog, Recipes 10 Comments

A few years ago I came up with this Homemade Sriracha Sauce to deal with a surplus of peppers in the garden.  Steven, my Step Son, loves it so now I make sure to plant enough peppers to make a few batches. He tends to drink the stuff so by the holidays it’s gone. I have to hide a few bottles in the downstairs refrigerator so I have an adequate supply.


It has become more complicated now since he has turned on all of the guys in the family to this sauce and everyone demands their fair share. They claim I don’t love them enough if someone gets more…can you believe they stoop to that?


When I started this adventure into sriracha it occurred to me that I could make the sauce any color I want. I grow jalapeño’s, poblano’s, serrano’s and then some. Now I make bottles of Red, Green and Orange sauce for the guys and they love it. Who says sriracha has to be red?

IMG_8374I still save some peppers to make a few jars of Pickled Peppers.  These are a must on Pizza!


Homemade Sriracha


  • ½ Pound Red Chillies I used Serrano’s but any red pepper will work
  • 2-3 Cloves Garlic peeled and roughly chopped
  • 2 Tablespoons of Honey or Unrefined Sugar I use Sugar in the Raw
  • 1 Tablespoon Sea Salt
  • 2-3 Tablespoons of Bragg’s Apple Cider Vinegar or Water
  • ½ Cup Bragg’s Apple Cider Vinegar


  1. Remove the tops and any blemishes from the chilis and roughly chop them up, seeds and all. Place into a food processor or blender, along with the garlic, sugar, salt and water and blend to a fine paste forms adding more vinegar or water as needed.
  2. Transfer mixture to a clean glass jar, screw the lid on loosely and leave in a warm dark place with no direct sunlight. After three to five days you should see some fermentation with little bubbles or pockets of air in the mix. (don’t let the mixture sit any longer than five days).
  3. <span></span><span></span>To make the siracha, place the pepper mixture to a blender or food processor along with the apple cider vinegar and blend to a smooth paste. Place a fine sieve over a large mixing cup or bowl and srain out the liquid from the solid – to extract as much of the liquid as you can us the back of a spoon. Discard the solids and pour the sriracha sauce into a clean glass container. Refrigerate the sauce.
  4. Use within six months.

Recipe Notes

*Variation: if you prefer a cooked sauce strain the liquid directly into a saucepan in step 3 and bring it to a boil. Reduce the heat and cook the sauce until it is of the desired


Stop by and see all of the Sunday Supper Summer Harvest favorites:

Many Thanks to our host for this event Caroline Williams from Caroline’s Cooking 


Main dishes





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