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Home-Made Sriracha Sauce

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So I found this recipe and it produces results that are pretty much just like Sriracha, but with less salt and much more of a fresh taste. If the chillis are in season, you can prob make a gallon of this for the same price as buying a bottle. Give it a try and see if it fits your fancy.

Sriracha, the Sauce of SaucesSriracha, the Sauce of Sauces


  • 1/2 pound Red Fresno Chillis
  • 6 cloves Garlic
  • 1 tsp Kosher Salt
  • 1 cup White Vinegar
  • 2 Tbsp Sugar


  • Place the mixture and sugar in small saucepan. Bring to a boil over high heat, then lower the heat and simmer for 5 minutes. Remove from heat and set aside to cool to room temperature.
  • Transfer to a blender and puree for about 5 minutes, until a smooth, orange-red mixture forms. If you don’t like a thicker sauce, you can strain the puree to get it as thin as possible.
  • Once refrigerated, the sauce should have the same consistency and texture as Sriracha, but less salty and a whole lot fresher tasting!

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