Easy Homemade Sriracha Sauce Recipes

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EASY HOMEMADE SRIRACHA SAUCE



Easy Homemade Sriracha Sauce image

Rooster Sauce! It's not your typical vinegar based cayenne sauce because it's thicker, sweeter and way more versatile. It's great on everything and it brings the perfect blend of thai chile heat, garlic, and a subtle sweetness that makes every drop of sweat worth it. Try it in soups, eggs, pizza, noodles, tacos, steak, chicken.... you get it. There are entire cookbooks dedicated to incorporating Sriracha sauce in to every recipe! The ingredients are simple enough and the process only takes a few minutes. The only special tools you need are a food processor and some clean hot sauce bottles or jars. I use a mini chopper that works well and I've used a blender which gets the job done too.

Provided by Peppermeister1

Categories     Sauces

Time 15m

Yield 1 1/2 cups, 30 serving(s)

Number Of Ingredients 6

1 1/2 cups chopped Thai peppers (I use 20 mature Kung Pao chiles, use whatever you have access to)
1 tablespoon fresh lime juice
3 garlic cloves
2 tablespoons brown sugar (or palm sugar, if youâ ve got it, for a more authentic touch)
2 teaspoons salt
1/4 cup white vinegar

Steps:

  • Rough chop the chiles (seeds in) and garlic and add all ingredients to food processor and chop away until you get a smooth sauce.
  • You can add filtered water to the mixture to get your desired consistency. Pour mixture right into jars and leave in fridge. It will get better every day until it's gone.
  • If you have a strainer and don't like texture to your sauce, feel free to get fancy and use it. The sauce will keep in your fridge for a month (but you'll finish it before then).

Nutrition Facts : Calories 4.5, Sodium 155.4, Carbohydrate 1.1, Sugar 0.9

HOW TO MAKE HOMEMADE SRIRACHA SAUCE



How to Make Homemade Sriracha Sauce image

Not only is making your own hot sauce (also known as rooster sauce) at home possible, it's really fun and there's hardly any work involved. Serve it on just about anything.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time P3DT35m

Yield 24

Number Of Ingredients 7

1 pound red jalapeno peppers, stems cut off
½ pound red serrano peppers, stems cut off
4 cloves garlic, peeled
3 tablespoons light brown sugar
1 tablespoon kosher salt
⅓ cup water
½ cup distilled white vinegar

Steps:

  • Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
  • Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
  • Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
  • Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
  • Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.

Nutrition Facts : Calories 16 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.5 g, Sodium 241.8 mg, Sugar 2.6 g

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Top Asked Questions

What is Sriracha sauce made of?
It's a Thai chili sauce made from peppers, sugar, garlic vinegar, and salt. The green sriracha sauce recipe below simply uses jalapeno peppers in place of red chilis.
Can you make sriracha sauce from Thai chili peppers?
You can also use red Thai chili peppers to make your own sriracha hot sauce. Realistically, you can use this recipe and techniques to make a sriracha-style hot sauce from any type of chili pepper, though your results and tastes will vary from pepper to pepper.
How do you thicken Sriracha sauce?
You can also adjust the thickness of your final sriracha sauce by adjusting the amount of peppers used in the recipe, by adjusting the amount of vinegar used, and also by adjusting your cooking time. Simmer the sauce longer to thicken it up if you’d like. The choice is yours. Would I say homemade sriracha is BETTER than what you get in the store?
What can I use instead of apple cider vinegar for Sriracha?
Most recipes for sriracha sauce use white vinegar, I like the way it tastes with apple cider vinegar. That being said, you can substitute apple cider vinegar with white vinegar or rice vinegar is a good substitute as well. Sugar. I use coconut sugar to make sriracha sauce with good results even though most recipes call for brown sugar.

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