Sriracha sauce is a popular spicy condiment that originated in Thailand. It’s known for its tangy and spicy flavor with a hint of sweetness. Here’s a basic recipe for homemade sriracha sauce:

Sriracha Sauce

Recipe by caion


Prep time


Cooking time



Keep in mind that homemade sriracha can vary in spiciness depending on the type of chili peppers you use and whether you leave the seeds in. Adjust the number of chili peppers and seeds to suit your heat preference. Enjoy your homemade sriracha sauce on a variety of dishes, from stir-fries to noodles to sandwiches!


  • 1 pound (about 450 grams) red chili peppers (such as red jalapeños or red serranos)

  • 4-6 cloves garlic, peeled

  • 3 tablespoons granulated sugar

  • 1 teaspoon salt

  • 1/2 cup distilled white vinegar

  • 2 tablespoons fish sauce (you can use a vegan alternative if desired)


  • Wash the chili peppers and cut off the stems. You can leave the seeds in if you want a spicier sauce or remove them for a milder version. Be sure to wear gloves while handling the peppers to avoid getting the oils on your skin, which can be quite spicy.
  • Place the chili peppers, garlic, sugar, and salt in a food processor or blender. Process until you have a coarse paste. Scrape down the sides as needed to ensure everything is evenly blended.
  • Transfer the chili paste to a saucepan and add the vinegar and fish sauce. Stir to combine.
  • Bring the mixture to a simmer over medium heat. Reduce the heat to low and let it simmer for 5-10 minutes, stirring occasionally. This will help meld the flavors and cook the garlic.
  • Allow the mixture to cool slightly, and then blend it again in the food processor or blender until you achieve a smooth consistency. Be cautious, as blending hot ingredients can create steam, so allow it to cool a bit before blending.
  • Let the sriracha sauce cool to room temperature, and then transfer it to a clean, airtight jar or bottle. Store it in the refrigerator for up to a few months.

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