I first started dabbling with a homemade Sriracha Sauce Recipe a few years ago. I made it at Christmas time and gifted the whole batch to my husband as his homemade Christmas present that year. He was SO surprised!
Sriracha Sauce Recipe
Since then I’ve made many variations but I’ve never gone back and revamped that original recipe. Until now that is, I’ve tweaked it, changed it a bit and now it’s printer-friendly. If you have a Sriracha lover in your life considering treating them by making this Sriracha Sauce just for them.
Try this Sriracha Sauce Recipe even IF you can buy it at the store!
Obviously, Sriracha is easily available in just about every part of the United States but making your own takes it to another level of awesome. Because you control the sugar, salt and heat levels you can make this perfectly suited for anyone, on any diet.
On Paleo? Use honey as your sweetener. If you’re on a low salt you can lower the salt as needed. And if you just can’t take the heat you can easily make it mild as you like it. Or amp up the spice if that’s your game.
This Sriracha Sauce Recipe is Great for Food Swapping!
I take this to Palmer Food Swap quite often because it’s SUCH a great swap item. People think they don’t like Sriracha but usually, after a tiny taste they realize it’s not that hot and the flavor is out of this world amazing.
I am now a total convert to Sriracha and the flavor enhancements it promises. Store-bought is great but homemade is so much better. And fun to give to the people who love a goo hot sauce!
This IS an Award-Winning Sriracha Sauce Recipe
Also? it won first place at the Alaska State Fair! So I guess it’s Award-winning?!? I’ll take that!
- 2 pounds sweet peppers, either bell or those mini peppers will work
- 1/2 pound long red peppers, these are a slightly spicy 3-4 inch long pepper
- 3 cups vinegar, I use white OR mix it with apple cider vinegar
- 2 habaneros
- 12 cloves garlic, peeled and chopped
- 1/2 cup Sugar, substitue honey as desired
- 1 TBSP salt, kosher or sea salt are fine here, adjust kosher salt as needed
- clean sweet peppers to remove seeds
- use scissors to clean up habaneros and red peppers, leave seeds intact if you like it spicy
- you're going to be removing the habaneros so leave as whole as possible
- place all the peppers in a heavy dutch oven
- mix in the rest of the ingredients and bring to a boil
- reduce heat and simmer until peppers are soft
- cool until it can be handled
- if you don't like the heat remove the habaneros now, they will leave behind SOME of their heat which is perfect for this recipe OR leave them in if you like some spice
- then whirl in batches in a food processor
- run through a food mill or a sieve to remove skins and seeds
- put in a clean sauce pan and cook until you reach the desired consistency
- taste your sauce, add more salt or sweetener as needed, I find I almost always need a bit more salt
- you can put this in jars and seal them in hot water bath for 10 minutes if want to put them in your pantry
- you will need a food processor and a food mill or a sieve for this recipe-you can skip the food mill if you don't mind a few seeds and a little bits of pepper skins
- if you can't stand ANY heat use ALL sweet peppers and 1-2 jalapenos for a little kick
- if you LOVE heat leave those habaneros in seeds and all!
What about you? Do you have a hot sauce lover in your house? Do they douse everything in hot sauce? Well then give them the gift of heat and they’ll love you forever!