How to Make Sriracha Sauce from Scratch
Chop jalapeno peppers, garlic, brown sugar and salt in a food processor., Spoon ingredients into a clean mason jar and add lid., Pour fermented mixture into a blender and add white vinegar., Place a mesh strainer over a saucepan and pour mixture...
Step-by-Step Guide
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Step 1: Chop jalapeno peppers
Pulse until peppers are finely chopped.
Scrape sides of the bowl as you mix to fully integrate ingredients. -
Step 2: garlic
Screw on lid tightly and allow jar to sit at room temperature.
This is the fermentation process, which can take up to five days.
Check jar each day for fermentation.
When mixture is fermenting you will see little bubbles form at the bottom of the jar.
Stir mixture each day and then replace the lid.
Allow sauce to ferment an additional 2 to 3 days until peppers are no longer expanding or rising. , Pulse mixture until vinegar is integrated into sauce.
Puree for 1 to 3 minutes until sauce is completely smooth. , Use rubber spatula to push sauce through the strainer--you want as much to strain through as possible. , Set sauce to boil and then reduce heat to a simmer until sauce thickens.
Sauce is ready when it clings to a spoon.
This process could take from 5 to 10 minutes. , Sauce can stay refrigerated up to 6 months. , -
Step 3: brown sugar and salt in a food processor.
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Step 4: Spoon ingredients into a clean mason jar and add lid.
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Step 5: Pour fermented mixture into a blender and add white vinegar.
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Step 6: Place a mesh strainer over a saucepan and pour mixture through strainer.
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Step 7: Cook sauce.
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Step 8: Transfer to airtight container and place in refrigerator.
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Step 9: Finished.
Detailed Guide
Pulse until peppers are finely chopped.
Scrape sides of the bowl as you mix to fully integrate ingredients.
Screw on lid tightly and allow jar to sit at room temperature.
This is the fermentation process, which can take up to five days.
Check jar each day for fermentation.
When mixture is fermenting you will see little bubbles form at the bottom of the jar.
Stir mixture each day and then replace the lid.
Allow sauce to ferment an additional 2 to 3 days until peppers are no longer expanding or rising. , Pulse mixture until vinegar is integrated into sauce.
Puree for 1 to 3 minutes until sauce is completely smooth. , Use rubber spatula to push sauce through the strainer--you want as much to strain through as possible. , Set sauce to boil and then reduce heat to a simmer until sauce thickens.
Sauce is ready when it clings to a spoon.
This process could take from 5 to 10 minutes. , Sauce can stay refrigerated up to 6 months. ,
About the Author
Joan Bishop
Committed to making lifestyle accessible and understandable for everyone.
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