Sriracha Sauce Recipe

4.50 from 10 votes

If you have a Sriracha lover in your life considering treating them to a whole fresh batch by using this Homemade Sriracha Recipe.

Prep Time20

Cook Time1

Total Time1 20

Course: Condiments

Cuisine: Asian Inspired

Servings: servings

Calories: 25kcal

Author: Laura

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 saucepan 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 these in jars and seal them following the directions for hot water bath canning OR put the whole batch in the fridge no canning needed

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!