How to Make Your Own Sriracha
By Keith Schroeder | Jan 28 2016
Total time: 40 Minutes
- 2 cups (about 8 ounces whole) red chiles, such as Fresno, serrano, and/or jalapeño, in any ratio, split and seeded
- 1/2 cup garlic cloves (about 10 peeled)
- 3 tablespoons sugar
- 3/4 teaspoon salt
- 1/4 cup white vinegar
- 1/4 cup hot water
Combine chiles, garlic, sugar, salt, and vinegar in a small saucepan. Cover and heat gently, as if to steep, over very low heat for 30 minutes.
Add chile mixture and 1/4 cup hot water to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters).
Blend until smooth, adding more hot water if necessary.
Store in refrigerator in an airtight container for 7 to 10 days. If sauce separates, give it a good stir or shake.