How to Make Sriracha Sauce Let checkout our Recipe

In recent years, Sriracha has garnered a cult following, but you can create the Thai sauce from scratch at home with this recipe.

The actual origins of this Thai Spicy Sriracha Sauce are still up for debate, and there are various theories regarding who originated it. It’s hot, garlicky ketchup made from chillies, garlic, and vinegar that’s become something of a cult commodity. The chillies and garlic are fermented for three days with some sugar to speed up the process, then pureed into the smooth sauce we’re all acquainted with. The homemade version outperforms the store-bought sauce shop sriracha version and is easy to prepare.

This sriracha sauce recipe is simple to prepare, has a fiery flavour, and is less salty than the official version because it’s made using standard components like chilli peppers, vinegar, garlic, and salt.

Sriracha sauce is made from red jalapeño peppers, but Fresno chilli peppers work just as well. You may also make your spicy sriracha sauce using red Thai chilli peppers.

Here is how to make the Sriracha Sauce:

  • To prepare the Sriracha, mix the peppers, garlic, garlic powder (if desired), sugars, and salt in the bowl of a food processor. Pulse until you get a coarse purée.
  • Place in a glass jar, seal it, and keep it at room temperature for seven days, stirring once a day. (It’ll probably fizz a bit, but that’s to be anticipated.)

Sure, you can whiz up all those ingredients in a blender and slather it over everything. On the other hand, a seven-day ferment accomplishes a couple of goals. If you’ve been following the recent fermenting trend, you’ll know that it adds a new layer of flavour, depth, and complexity to your dishes. The intensity of the peppers is also mellowed by fermentation, so the sauce isn’t just about the heat but also about the merged tastes. Finally, there’s the idea that fermentation is just healthier for you, particularly your intestines. Patience is, without a doubt, a virtue.

  • Pour the chile mixture into a small saucepan over medium heat after one week. Bring to a boil with the vinegar. Reduce the heat to low and cook for 5 minutes. Skip the simmering phase and purée the pepper combination and vinegar together in the following step to preserve the gut-friendly bacteria that has been building in your spicy sauce.
  • Allow the ingredients to cool before blending it for 2 to 3 minutes in a food processor until a smooth, homogenous paste develops. Add a tiny quantity of water if the mixture is too thick to combine correctly.
  • Using a fine-mesh strainer, strain the mixture. Squeeze out every last piece of deliciousness you’ve been waiting a week for using the back of a spoon on the solids.
  • Taste the sriracha sauce and adjust the flavour and consistency to your liking, adding more vinegar, water, salt, granulated sugar, or garlic powder as needed. Refrigerate for up to 6 months in a glass jar with a tight-fitting cover.
  • To make honey sriracha sauce, add a bit of honey to the above procedure, and you’re ready to go.

Note: Acidity levels are affected by vinegar. To last longer, homemade sauces should be stored at a pH of 4.0 or below. Add extra vinegar to bring the ph down if your spicy sauce isn’t acidic enough. Refrigerate to preserve freshness and shelf life. With correct methods, you can even bottle homemade sauces.

Available chipotle sauce online at Mysaucelab

If you’ve been looking for sriracha sauce precisely like the one in this sriracha sauce recipe, you’ve come to the right place. Check out our website to buy honey sriracha sauce, sriracha ketchup, Spicy Sriracha Sauce, and much more from our sauce shop sriracha.

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