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May 13, 2009 10:53 AM

Homemade Sriracha?

I planted a few different hot peppers (cayenne, habanero, jalapeno) and thought I might use one or all of them to make some hot sauces this summer. I'm currently fairly addicted to sriracha. does anyone know how to make this sauce -- or sometheing comparable -- at home?



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  1. There are lots of recipes online. You could start there (or here, considering you're already online). Aside from that, start experimenting with the ingredient list in a rather obvious location the back on the bottle. Ingredients listed first are most prominent and go down from there.


    1. Got this at a site called Pepperfool.com. Caveat emptor...

      Sriracha (Rooster) sauce
      Fill a container half full with peeled garlic cloves. Fill the rest of the way with 2 (at least) habaneros and a mix of dried serrano and cayenne pods that have been stemmed but not seeded. Add 1 tablespoon of non-iodized salt and fill the container (to cover chile pods and garlic) with 5% strength white vinegar. Cider vinegar or wine vinegar will work but will give you a different flavour.

      As the chile pods re-hydrate top up the liquid with water or vinegar. After a few days to a week of steeping in the vinegar, dump the whole mess into the food processor or blender and puree until a smooth, thick consistency is reached. If the mixture is too thick it may be thinned with vinegar or water.

      2 Replies
      1. re: KiltedCook

        I think that some folks reported that the garlic flavor was pretty intense. More so than the regular bottled sauce. Anyone reading and trying that particular recipe should keep that in mind. Perhaps roasting half of your garlic would still give garlic flavor but tone down the harshness that a half of a container full of raw garlic would create. Sure it wouldn't be exactly like the bottled kind but it's worth a try. You could also consider replacing some of the fresh garlic with garlic powder.

        1. re: KiltedCook

          This reminds me of when we used to make our own apple cider. We'd leave it under the sink and forget about it. The fermentation would cause the cork to blow and scared the hell out of us. And when my kids were teenagers and into chemistry, their bedrooms were upstairs, mine was downstairs. I think you should brew this stuff in the attic and run.

        2. How timely!

          I just saw this link on Tastespotting this morning:

          It's a homemade sriracha recipe and sounds pretty good.

          1 Reply
          1. re: Ima Wurdibitsch

            This recipe looks great. I'll definitely give it a try when my chiles come up this summer.