Spache the Spatula

Homemade Sriracha

I know I’m not the only one who is addicted to this stuff.

Homemade Sriracha | #recipeYou put sriracha on everything, too, right? Nothing is safe from my fiery red rain of deliciousness—eggs, pasta, rice, meat…I may even be developing an ice cream recipe…

So, when I found out I could make it myself I basically went crazy. So crazy, in fact, that I apparently lost the ability to read…or something of the sort, because even though I read the recipe that I based this off of literally 30+ times, I still managed to skip over the same part every. single. time. …Until I made it and it was too late, of course.

BUT! It turned out so super delicious anyways, so I’m sharing with you my weird version! What is it I did wrong? I added the vinegar to the fermentation stage instead of after. Whatever. If it ain’t broke don’t fix it!

Homemade Sriracha | #recipeThis actually tastes almost exactly like the famous rooster sriracha, only it’s a bit sweeter, probably because I used palm sugar in this instead of granulated sugar (and maybe due to adding the vinegar too early?). You’ll also notice that mine is much brighter, almost electric in color, which makes it much prettier, and therefor better 😉 But really, I think it’s more vibrant because it’s fresher.

Also can we talk about how cute the sriracha bear is?! Like, why isn’t this a thing? Now it is. I’m seriously considering giving away sriracha bears as gifts, because who wouldn’t want that?

Homemade Sriracha | #recipe

Homemade Sriracha

Yield: about 2 cups

Homemade Sriracha


  • 1 and 1/2 ish pounds (I used 1 lb 6 oz.) red chilies (red jalapenos, fresnos, or long peppers), stems removed
  • 4 tbsp palm sugar (can substitute light brown sugar)
  • 6-7 cloves garlic, peeled
  • 1 tbsp kosher salt
  • 1/2 cup white vinegar


  1. Place all of the ingredients in a food processor and pulse until the chiles and garlic are chopped.
  2. Transfer mix to a couple jars, cover, and store at room temperature for 7 to 8 days, stirring daily.
  3. After the mixture has been sitting out for a while, transfer to a blender and blend until smooth.
  4. Press the mixture through a fine mesh strainer into a medium saucepan.
  5. Bring to a boil then reduce to a simmer and cook for 10 minutes, until reduced and slightly thickened. Store in the fridge.


recipe adapted from here

Homemade Sriracha | #recipe


15 Responses to “Homemade Sriracha”

  1. Bianca @ Confessions of a Chocoholic — April 17, 2014 at 7:20 am

    I go through bottles of sriracha like it's my job. A homemade version sounds great, and sriracha bears as gifts is an amazing idea!!

    • Rachael replied: — April 17th, 2014 @ 10:04 am

      Oh gosh, so do I. I think if it's possible to be addicted to a hot sauce, I've got it down pat, haha!

  2. Leigh — April 18, 2014 at 4:22 pm

    Definitely making this, I have become obsessed with Sriracha!

    • Rachael replied: — April 18th, 2014 @ 5:15 pm

      Same here, Leigh!

  3. Christine — April 20, 2014 at 11:58 pm

    This looks great. I've been looking for a sriracha recipe for awhile now…this looks easy!

    • Rachael replied: — April 21st, 2014 @ 11:35 am

      Thanks, Christine! It is super dee duper easy!

  4. hungryrosa — April 21, 2014 at 8:13 pm

    Soooo gorgeous. And I absolutely love the bear–did you buy bear shaped jars? How long will this keep in the fridge?

    • Rachael replied: — April 21st, 2014 @ 9:10 pm

      Thank you! I actually just used an old honey jar, but they do sell them on Amazon in plastic squeeze and glass varieties!

      It will keep at least 6 months in the fridge. Pretty much the same shelf life as the stuff you can buy 🙂

  5. packmeto — April 24, 2014 at 12:33 pm

    I never would have thought to make my own sriracha. It looks pretty simple to do though. How do you know when the mixture is ready to be blended in step 3? Or is it just a time thing?

    • Rachael replied: — April 24th, 2014 @ 12:46 pm

      It's pretty much a time thing, but you should also see little bubbles in your chili mixture.

      And it is remarkably simple!

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  10. Taylor — May 12, 2017 at 1:40 pm

    This is the only recipe I can find online that calls for the vinegar to be added before the fermentation. Will this change the way the sauce ferments?

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