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Test Kitchen Approved

Homemade Sriracha

Homemade Sriacha

Homemade Sriracha

Recipe By Miranda Barnett, Savory Spice Test Kitchen

Yields

2 cups

Prep Time

10 Minutes

Cooking Time

10 Minutes

Recipe By Miranda Barnett, Savory Spice Test Kitchen

Sad about the Sriracha shortage? This homemade Sriracha recipe hits all the notes: tangy, savory, and spicy-sweet.

Store-bought Sriracha sauce is made from fermented chiles, a process that takes several weeks. We used asafetida as a shortcut to funky, fermented flavor so this sauce is ready in minutes instead of weeks. Read about this recipe development process and more ways to use asafetida in this blog post!

Ingredients

24 oz. Fresno chiles or green jalapenos, deseeded and roughly chopped

1 cup distilled white vinegar

2 Tbsp. brown sugar

4 tsp. paprika of choice:





Savory Spice ingredients in this recipe

  • Smoked Spanish Sweet Paprika

    Made with sweet, Spanish red peppers that are dried over an oak fire to impart delicious, smoky flavor. It adds just the right amount of smoky swee...

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  • Smoked Spanish Hot Paprika

    Add the perfect amount of hot, smoky flavor and great red color to any dish. Use to season cuts of meat like beef, chicken, pork, and fish. Add hot...

    View full details
  • Asafetida

    Commonly known as Hing in Indian cuisine, asafetida is a spice with a similar taste to onions, garlic, or leeks. Use to add garlic or onion flavor ...

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  • Fine Pink Himalayan Sea Salt

    Believed to be of the most ancient of all pink sea salts. It's a highly flavorful cooking salt, and pairs well with most herbs and spices. This min...

    View full details

Directions

Add all ingredients to a blender. Blend in three increments of 60 seconds each, scraping down sides of blender between each increment. Use a fine mesh sieve to strain mixture into a medium pot. Bring to a boil. Reduce to a simmer and cook for 10 min. until it reaches the consistency of hot sauce. Transfer to a jar and let cool. Sauce will keep in the refrigerator for 4 to 6 weeks.

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