Homemade Sriracha

This Sriracha recipe only has a few ingredients and takes about 15 minutes to make, for a super easy, flavorful condiment you’ll want to drizzle over everything!

I love a good sauce or condiment. I have quite the collection in my fridge and pantry because they’re a great way to add umami, creaminess, and spice that can instantly liven up any dish. But man, nothing beats a homemade condiment. From my bright and zesty chimichurri sauce, to this tomato pesto and my favorite, creamy homemade tartar sauce, I love spooning and drizzling these flavor bombs to a variety of things. This homemade Sriracha recipe tastes just like Huy Fong’s Sriracha, but maybe better. The recipe comes from blogger friends and fellow foodies Todd Porter and Diane Cu of White On Rice Couple from their cookbook, Bountiful, Recipes Inspired by Our Garden. I love it because not only is this hot sauce super flavorful, but the recipe is simple and mostly features basic pantry staples you likely already have on hand. The hot sauce has a nice sweetness and the perfect level of heat. Plus, it comes together in just 15 minutes or so. Move aside red rooster bottle, we’re gonna make our own.

What’s in Sriracha

All you need are a few basic ingredients to make this easy homemade Sriracha sauce. Here’s what you’ll need:

• Thai red chili peppers
• Garlic
• Shallots
• Vegetable oil
• Tomato sauce
• Fish sauce (sub soy sauce if you must)
• Rice vinegar (you could use white vinegar as well)
• Sugar (granulated or light brown sugar)
• Water

How to Make Sriracha

This homemade Sriracha sauce couldn’t be simpler to make. Here’s how:

Let the food processor do all the chop. Add the chopped Thai chiles (without their stems) to the bowl of a food processor fitted with a regular blade and process for a few seconds until they are finely minced, then scrape into a bowl. Add the chopped garlic and onion to the food processor and also process until finely minced.

Heat it up. Add the oil to a sauté pan on medium-high heat, add the garlic and onion, and cook just until fragrant. Add the Thai chilis and the tomato sauce, bring to a simmer, then lower the heat. Add the fish sauce, rice vinegar, and sugar and mix well. Cook for about 5 minutes then let it cool.

Blend it up. Transfer the sauce to a blender and blend until the sauce is smooth and the pepper seeds and skins have been completely incorporated.

Taste and season. Taste the sauce and add more sugar, fish sauce, or vinegar to taste. Add some salt if you like. If the sauce seems extra thick add a teaspoon or two of water to loosen it. Blend again then pour into a sterilized jar or container.

Note: This easy homemade Sriracha sauce will keep in an airtight container in the refrigerator for up to a month.  

Dishes to Add Sriracha to

• Mix with mayo or ketchup for a spicy kick
• The BEST Fried Rice
• Beef and Broccoli
• Yaki Udon Stir Fry with Sausage
• Teriyaki Tofu and Broccoli Stir Fry
• Soba Noodles with Shrimp and Mushrooms

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

5 from 1 vote

Homemade Sriracha Sauce

This Sriracha recipe only has a few simple ingredients and takes about 15 minutes to make, for a super easy, flavorful condiment you'll want to drizzle over everything!

Print SaveSaved!

Course Condiment

Cuisine Asian

Keyword Sriracha

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Calories 376kcal

Ingredients 

1x2x3x

• 1 cup Thai red chili peppers , stemmed and roughly chopped
• 4 fat cloves of garlic , quartered
• 2 shallots , roughly chopped
• 1 tablespoon vegetable oil
• 1 15 ounce can of tomato sauce
• 1 tablespoon fish sauce
• 3 tablespoons rice vinegar
• 3 tablespoons sugar
• water

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Instructions

• Add the chopped Thai chilis to the bowl of a food processor fitted with a regular blade and process for a few seconds until they are finely minced, then scrape into a bowl.
• Add the chopped garlic and onion to the food processor and also process until finely minced.
• Add the oil to a sauté pan on medium-high heat, add the garlic and onion, and cook for about 1 minute or just until fragrant, stirring so they don't burn. Add the Thai chilis and the tomato sauce, bring to a simmer, then lower the heat. Add the fish sauce, rice vinegar, and sugar and mix well.
• Cook for about 5 minutes then remove from the heat and let cool completely.
• Transfer the sauce to a blender and blend until the sauce is smooth and the pepper seeds and skins have been completely incorporated.
• Taste the sauce and add more sugar, fish sauce or vinegar to taste. If the sauce seems extra thick add a teaspoon or two of water to loosen it. Blend again then pour into a sterilized jar or container.
• Refrigerate for up to 1 month.

Notes

When stemming and chopping the Thai chilis, it's a good idea to wear rubber gloves to protect your skin from the chili seeds.

Barely adapted from Bountiful, Recipes Inspired by Our Garden by Todd Porter and Diane Cu

Nutrition

Calories: 376kcal | Carbohydrates: 87g | Protein: 11g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 3583mg | Potassium: 2126mg | Fiber: 11g | Sugar: 64g | Vitamin A: 3738IU | Vitamin C: 403mg | Calcium: 142mg | Iron: 7mg

More Sauces You’ll Love

• Creamy Avocado Salsa Verde
• THE BEST Pesto Recipe
• Blender Hollandaise Sauce
• Homemade Tartar Sauce
• THE BEST Chimichurri Sauce

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