Sriracha Sauce
A spicy, garlicky chili sauce with a balanced heat and tang, perfect for drizzling on noodles, eggs, or grilled meats.
This homemade sriracha combines fresh red jalapeño chilies with garlic, vinegar, sugar, and salt to create a bright, flavorful sauce. A quick simmer mellows the raw bite and brings out the umami.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Jalapeño Peppers - 500 g
- Garlic - 6 cloves
- Water - 50 ml
- Salt - 1 tsp
- Sugar - 2 tbsp
- Vinegar - 120 ml
Directions
Step 1
Roughly chop 500 g red jalapeño peppers (remove stems, keep seeds for heat).
Step 2
Peel 6 garlic cloves and slice.
Step 3
In a saucepan, combine peppers, garlic, 120 ml vinegar, 50 ml water, 2 tbsp sugar, and 1 tsp salt.
Step 4
Bring to a simmer over medium heat, cook 10–12 minutes until peppers are soft.
Step 5
Let cool slightly, then blend to a smooth puree.
Step 6
Strain through a fine mesh for a silky texture, pressing to extract all liquid.
Step 7
Transfer to a sterilized bottle and refrigerate. Use within 2 months.
Cook's Notes
For extra depth, ferment the blended sauce overnight at room temperature before refrigerating.