Monday, 8 September 2014

Homemade Sriracha Hot Chili Sauce

What can I say about Sriracha? Is it maybe (probably) the best condiment in the entire world? 
Of course it is. 
That rooster goes with everything! Rice, noodles, pizza (oh, pizza! with sriracha!), sandwiches, eggs, burgers, tofu-
I could go on forever!

It's so good, and yet so simple. It's just chilies and garlic!
Chris and I started to think, that maybe, just maybe, we could make our own Sriracha sauce!

Like many wonderful things in life, I had long assumed that Sriracha could not be personally produced. I thought it some mysterious potion, a blend not to be attempted, a sauce so great that it could only be found in that beautiful cock bottle and not humbly produced in my own home kitchen. Well, friends, I was wrong. 

Sriracha Sauce can be made at home!


Okay, now that we're all done celebrating, let's get down to cooking! I feel like I say this all the time, but this is a super simple recipe. It has few ingredients and even fewer steps. Chris and I made our batch late one Saturday night (we're exciting like that) and it was no big deal. 

So go grab some peppers and let's do this thing!

Sriracha, a red chili sauce produced by Huy Fong Foods. Canada's favourite condiment!

After a little internet research, we found that you can either make a fermented Sriracha or a cooked (but otherwise fresh) Sriracha. Since Chris and I wanted to go traditional (and the one with the rooster is fermented) we felt fermented was the path to take.

For a Sriracha sauce just like the one that you buy in Chinatown, here is our recipe:


3/4 pound hot peppers
   (stems off, roughly chopped)
3/4 pound red bell peppers
   (stems off, roughly chopped)
6 cloves garlic
4 tbsp brown sugar
3 tsp Kosher salt
2/3 cup distilled vinegar

It is up to you which type of peppers you use and in what ratio/combination. Of course the heat of the pepper will determine how hot your sauce is. Good options are Fresno peppers, Red Jalapenos, or Cherry Peppers. We chose to use cherry peppers blended in a 1/1 ratio with (no heat) bell peppers, and our finished product is just like the original Sriracha, a top knock-off!

Note: This above recipe was achieved through trial and error! In our first attempt we used only (hot) cherry peppers and did not blend in any bell peppers, as this seemed to be the norm according to our internet research. The result was a Sriracha that was crazy hot. Not to be let down, we kept the sauce saying that it might be nice to have such a spicy blend. It sat at the back of the fridge for a few months and then we finally threw it away.
If you like a chili garlic flavour but aren't one for spicy foods, try making this with only bell peppers, I'm sure the result would be delicious! 


Combine the peppers, garlic, brown sugar and salt in a food processor. Pulse until peppers are chopped and mixture is adequately blended. 

Transfer mixture to a clean jar and cover. Let sit 5-7 days at room temperature, in order to let it ferment. Stir sauce once daily.

After the 5-7 days, put mixture into a blender, add vinegar and blend well. Pour mixture through a sieve, pushing it with a spatula or wooden spoon as you go. Throw away the seeds and pulp that are left behind. Keep sauce is a clean jar, cover with a lid and store in the fridge. 

In your quest for homemade Sriracha, any and all peppers are your friend! We used sweet bell peppers and spicy cherry peppers (both pictured above) which are in season right now.
 Roughly chop peppers-
and weigh out 1 1/2 lbs-
puree all ingredients (except vinegar) in a food processor-
transfer to a mason jar-
let sit for one week, stirring daily-
blend mixture with white vinegar-
 strain out pulp and seeds and you're done-
it's that easy!

Traditional Sriracha sauce is a fermented chili sauce. Although fermenting is not the most common method of preparation or preservation in Canada, don't let that scare you off. Let your Sriracha sit on the counter at room temperature for a week. Give it a stir once a day. Soo easy. At the end of the week you'll have a super chili sauce that will last in your fridge for six months! You'll have Sriracha! 

Some photos of our Sriracha during the 7 day fermentation. When you pop the lid, the smell is quite something! If you haven't already heard, the strong (yet delicious) scent of fermenting chilies is the reason behind the possible Sriracha plant closure in Irwindale, California. The residents there are not happy about the ever-present odor of this beloved condiment. 

To complete this project, I transfered my homemade Sriracha to a large squeeze bottle to make it even more like our favourite store-bought condiment. You can purchase a bottle like this one from any baking or bulk supply store. 

Happy Fermenting!

1 comment:

  1. Yam! I got a chance to have a look with your recipe and it seems like I should try this as I recently tried one i.e. hot and sweet sauces which was really great.