You can make Sriracha at home if you have ever run out or wondered how to do it.
We’re going to share our easy, quick recipe for Sriracha. It tastes like the real deal in just 15 minutes. No fermentation is required, and BIG spicy taste. Stir fries will never be the same. We’ll show you exactly how to do it!
Sriracha: The Origins
Sriracha, a hot sauce from Thailand, is the result of a Thai city named Si Racha. The sauce was created to go with any Thai dish.
This easy DIY version mimics the taste using simple ingredients and easy methods!
How to make homemade Sriracha
This easy homemade Sriracha can be made by blending seven simple ingredients with a small mixer to make a smooth paste.
Garlic adds zest, while red pepper flakes provide heat. Maple syrup balances the flavors with a touch of sweetness. The vinegar and salt will help to preserve the freshness of your food for up to one week in the refrigerator. They also add a nice amount of saltiness and tang.
You can add a little habanero to the mix if you want it hotter.
- One medium red pepper, seeded & chopped
- Three cloves garlic peeled
- Red pepper flakes: 1 1/2 to 2 teaspoons (adjust heat according to preference)
- Maple syrup or other sweetener (of choice): 1 tsp
- Add more salt to taste.
- Use 1 Tbsp of apple cider vinegar instead (or substitute white vinegar).
- 1/4 – 1/2 small habanero pepper (optional // for extra spice)
- 1 Tbsp tomato paste (adds depth of flavor)
- Add bell pepper, garlic, and red pepper flakes to a small food processor (or a large one if you are making a second batch). Also, add maple syrup, apple cider vinegar, and habanero.
- To reduce the raw taste of tomato, you can cook it briefly in a small non-stick or metal pan on medium heat, stirring often. Add to the food processor or blender, and no cooking is required.
- Blend until well combined, then taste to adjust the flavor. Add more tomato paste to add depth or tomato flavor. Salt to taste. Red pepper flake, habanero, and maple syrup for sweetness or to balance flavors. We added more salt and red pepper flake.
- Store covered in the fridge for up to seven days (or longer if the taste or appearance is off). Discard if the color or texture changes. After refrigerating the food overnight, the color will deepen, and the texture will thicken. You can freeze the leftovers in ice cube trays to be used as needed.