Homemade Sriracha Sauce Recipe: Easy & Delicious!

Ingredients

• 1 pound red jalapeno peppers, stems cut off
• 0.5 pound red serrano peppers, stems cut off
• 0.33 cup water
• 4 cloves garlic, peeled
• 3 tablespoons light brown sugar
• 1 tablespoon kosher salt
• 0.5 cup distilled white vinegar

Instructions

1. Combine jalapeño and serrano peppers, water, garlic, brown sugar, and salt in a blender. Pulse to chop, then blend until completely smooth.
2. Pour the purée into a large glass jar or pitcher. Cover with plastic wrap and store in a cool, dark place for 3 to 5 days, stirring and scraping the sides daily. The mixture will bubble and ferment. Rewrap after stirring and return to the cool, dark place until bubbly.
3. Return the fermented mixture to the blender; add vinegar and blend until smooth. Strain the mixture through a fine-mesh strainer into a saucepan, pressing the pulp through. Discard the remaining pulp, seeds, and skin from the strainer.
4. Pour the sauce into a small saucepan and bring to a boil over medium heat, stirring frequently. Simmer until it reaches your desired thickness, approximately 5 to 10 minutes.
5. Allow the sauce to cool to room temperature. It will thicken slightly as it cools. Transfer the sauce to jars or bottles and refrigerate.
6. Enjoy your homemade sriracha!

Nutrition

• Calories: 16 kcal
• Fat Content: 0 g
• Serving Size: 1 1/2 cups
• Fiber Content: 1 g
• Sugar Content: 3 g
• Sodium Content: 242 mg
• Protein Content: 1 g
• Carbohydrate Content: 4 g
• Unsaturated Fat Content: 0 g