Homemade Sriracha
Prep time
Cook time
Total time
Make fresh sriracha right in your very own home.
Serves: 2 cups
  • 2 pounds jalapeƱo or serrano peppers (98% of them should be red - this is all about color)
  • ¾ cup brown sugar
  • 8 cloves garlic, roughly chopped
  • 3½ teaspoons kosher salt
  • ½ teaspoon smoked paprika
  • ⅔ cup distilled vinegar
  • 2 tablespoons honey or agave nectar
  1. Cut the tops off of your peppers, slice them in half, and place them in your food processor. Process until completely smooth, at least 5 minutes. Add in your brown sugar, garlic, salt and paprika. Process until smooth, at least another 5 minutes. Pour the mixture into a large jar or container, loosely cover, and store in a cool, dark place for at least 2 days. After 2 days, you will see bubbling happening in the bottom of the jar. This means that the fermentation process as begun. You can start to puree it now, or you can let it get really bubbly and allow it to sit for five days. The longer it sits, the tastier and spicier it will be.
  2. When you're ready to puree, place your pepper mixture back into a food processor, add in the vinegar, and puree again for 5 minutes. Press the mixture through a mesh sieve, until you've gotten every last drop of liquid out, and discard the solids. Place the liquid in a medium sized sauce pot, bring to a boil, then reduce the heat. Add in the honey, bring to a simmer, and simmer until thickened, about 8-10 minutes. Taste, adjust seasonings as needed, and pour into a clean jar or container. This will keep well in the refrigerator for up to a week.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2013/11/22/homemade-sriracha/