🍯 Sauces & Condiments

Homemade Sriracha Recipe - Everything You Need to Know

Learn how to make homemade sriracha from scratch. Complete recipe with red jalapeños, garlic, sugar, and vinegar. Perfect substitute for store-bought sriracha with customizable heat level.

✓

Quick Answer

Make homemade sriracha by blending 1 lb red jalapeños with 6 cloves garlic, 1/4 cup sugar, and 1/4 cup vinegar. Ferment for 3-5 days, then blend smooth. Store in refrigerator for 4-6 months.

Best Substitutes

Classic Homemade Sriracha

1 lb red jalapeños + 6 cloves garlic + 1/4 cup sugar + 1/4 cup vinegar

Traditional homemade sriracha recipe that replicates store-bought flavor and heat level.

Best for:

Authentic sriracha flavorwhen you want to control ingredientslong-term storagecustomization

Blend red jalapeños with garlic, sugar, and vinegar. Ferment for 3-5 days at room temperature, then blend smooth. Strain if desired for smoother texture. This creates authentic sriracha flavor.

Mild Homemade Sriracha

1 lb red jalapeños (seeds removed) + 6 cloves garlic + 1/4 cup sugar + 1/4 cup vinegar

Milder version of homemade sriracha with reduced heat for sensitive palates.

Best for:

Sensitive palateskidswhen you want less heatmild applications

Remove seeds and membranes from jalapeños before blending. This significantly reduces heat while maintaining flavor. Ferment and process the same way as classic recipe.

Extra Hot Homemade Sriracha

1 lb red jalapeños + 2-3 habaneros + 6 cloves garlic + 1/4 cup sugar + 1/4 cup vinegar

Spicier version of homemade sriracha with added habanero peppers for extra heat.

Best for:

Heat loverswhen you want extra spicespicy applicationscustomization

Add 2-3 habanero peppers to the jalapeños for extra heat. Be careful when handling habaneros - wear gloves. Ferment and process the same way as classic recipe.

Quick Homemade Sriracha

1 lb red jalapeños + 6 cloves garlic + 1/4 cup sugar + 1/4 cup vinegar + 1 tsp salt

Faster version of homemade sriracha that skips fermentation for immediate use.

Best for:

When you need sriracha quicklyimmediate usewhen you don't want to waitquick substitute

Blend all ingredients together and use immediately. This skips the fermentation step but still provides good flavor. Add salt to help preserve and enhance flavor.

Smoky Homemade Sriracha

1 lb red jalapeños + 6 cloves garlic + 1/4 cup sugar + 1/4 cup vinegar + 1 tsp smoked paprika

Homemade sriracha with smoky flavor from smoked paprika.

Best for:

When you want smoky flavorBBQ applicationsgrilled dishesunique flavor profile

Add smoked paprika to the classic recipe for smoky flavor. This works well for BBQ and grilled applications. Ferment and process the same way as classic recipe.

Sweet Homemade Sriracha

1 lb red jalapeños + 6 cloves garlic + 1/2 cup sugar + 1/4 cup vinegar

Extra sweet version of homemade sriracha with increased sugar content.

Best for:

When you want extra sweetnessdessert applicationssweet heatcustomization

Double the sugar content for extra sweetness. This creates a sweeter sriracha that works well in dessert applications or when you want more sweetness. Ferment and process the same way.

Cooking Tips

  • 💡Use red jalapeños for the most authentic sriracha flavor and color
  • 💡Wear gloves when handling hot peppers to avoid skin irritation
  • 💡Fermentation develops flavor - don't skip this step for best results
  • 💡Strain the final product through a fine mesh sieve for smoother texture
  • 💡Store homemade sriracha in sterilized jars in the refrigerator
  • 💡The longer you ferment, the more complex the flavor becomes
  • 💡Taste and adjust sugar/vinegar levels after fermentation
  • 💡Use a high-speed blender for the smoothest texture
  • 💡Add a pinch of salt to help preserve and enhance flavor
  • 💡Homemade sriracha will thicken slightly as it cools

Frequently Asked Questions

How do I make homemade sriracha?

Blend 1 lb red jalapeños with 6 cloves garlic, 1/4 cup sugar, and 1/4 cup vinegar. Ferment for 3-5 days at room temperature, then blend smooth. Store in the refrigerator for 4-6 months.

How long does homemade sriracha last?

Homemade sriracha lasts 4-6 months in the refrigerator when stored in sterilized, airtight containers. The vinegar and fermentation help preserve it naturally.

Can I make sriracha without fermentation?

Yes, you can make a quick version by blending all ingredients together and using immediately. However, fermentation develops more complex flavor, so it's recommended for best results.

What peppers should I use for homemade sriracha?

Red jalapeños are best for authentic sriracha flavor and color. You can also use red serrano peppers or add habaneros for extra heat.

How do I make homemade sriracha less spicy?

Remove the seeds and membranes from the jalapeños before blending. This significantly reduces heat while maintaining flavor. You can also use fewer peppers or milder varieties.

Can I customize homemade sriracha?

Yes, you can adjust sugar for sweetness, add smoked paprika for smoky flavor, or use different peppers for varied heat levels. The beauty of homemade sriracha is customization.

Summary

Learn how to make homemade sriracha from scratch. Complete recipe with red jalapeños, garlic, sugar, and vinegar. Perfect substitute for store-bought sriracha with customizable heat level.