How to Make Homemade Sriracha Sauce from Scratch

Making Sriracha from Scratch requires a little patience. To taste like the real thing, the chillies must be fermented for 3-5 days, which produces the authentic flavour we all love!

Ingredients

• 650g Fresno or red jalapeno peppers, stems cut off
• 4 cloves garlic, peeled
• 3 tablespoons light brown sugar
• 1 tablespoon kosher salt
• 80ml water
• 120ml white vinegar

Directions

1. Chop the chilli peppers, (keep the seeds), and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth. 
2. Transfer puree into a large glass jar. Cover container with plastic film and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. 
3. Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer. 
4. Bring the sauce to a boil, stirring regularly, until the sauce is thickened, (5 to 10 minutes). 
5. Remove saucepan from heat and let sauce cool to room temperature. The Sauce will thicken further when cooled. Transfer sauce to jars or bottles and refrigerate.