Everyone has got their favorite hot sauce, but Sriracha obsession is a whole different beast. People are in love with the rooster sauce. Like really in LOVE with it. It’s gone so far that people will clip it on their bags so it’s always handy, it’s been dubbed the world’s coolest hot sauce and it’s even become it’s own trend, inspiring new restaurant dishes. Supposedly over 20 million bottles are made each year. That’s a lot of hot sauce.
So while we don’t mean to mess with a good thing, how cool is that you can try making your own Sriracha. Yes, seriously, you can make your own Sriracha!
The base ingredients of the sauce are hot peppers, vinegar, garlic, sugar and salt. Put like that, sounds easy enough to make. The key is in the fermentation process and a little patience. Basically you’ll put all of your ingredients in a jar and forget about them for a few days. Once the fermenting is done then you’ll do the cooking. You’ll also want to make sure you get the right kind of peppers. You’ll need to get the red jalapeños—for both taste and color.
Try this recipe from our food stylist and photographer Gabriel Cabrera!
The original sriracha sauce uses chillies that have been fermented for some time to change their flavour. You may not be able to ferment yours at home, but you still can have a delicious sauce at home and, best of all, you can customize the seasoning.
This recipe uses a bit of both, fresh garlic, and garlic powder. The original recipe for sriracha only uses powder, but adding a bit of freshly grated garlic adds an extra punch of flavour.
- 1 cup red jalapenos (if you can’t find red jalapenos, sub for red thai chillies)
- 1 tablespoon korean red chili paste (gochujang)
- ¼ cup brown sugar
- ¼ cup apple cider vinegar
- ½ teaspoon garlic powder
- 1 teaspoon fresh garlic, minced
- 2 teaspoons fish sauce (leave it out If you want to make it vegan)
- Place all ingredients in a blender and pulse a few times to puree. It’s ok to have small chunks left.
- Pour the sauce into a clean glass jar, cover with plastic film (poke a little hole in it) and leave it on your kitchen counter overnight. This will allow flavours to mingle and develop.
- Put the jar in your fridge and cover with a lid.
Note: Sauce will keep in your fridge for about 7-10 days. You can freeze half of it if you’re not going to use it right away. Also, add your own seasoning to change the flavour profile!
And voila! You have officially made your own Sriracha. If you really want to take it to the next level, try washing out an old Sriracha bottle and filling with your own homemade sauce.
Are you obsessed with Sriracha? Tell us your favorite dishes to put Sriracha on in the comments.