Homemade Sriracha Sauce
I made homemade sriracha sauce for the first time ever!
My fantastic husband bought me a ton (okay, a pound and a half to be exact) of red jalapenos at the farmer’s market when he went to buy his homemade salsa ingredients. Now I have homemade sriracha sauce AND salsa. I am one happy girl!
Here is how I made the sauce.
- 1 1/2 lbs red jalapenos
- 6 cloves of garlic
- 4 TBS coconut sugar
- 1 TBS sea salt
- 1/2 cup organic apple cider vinegar
- In a food processor blend up all your jalapenos. I cut the stems off and sliced them in half. I did not take the seeds out. Easy peasy!
- Add garlic cloves, sea salt, and coconut sugar into the food processor and blend it all together until smooth. You might need to scrape some off the sides. Don’t worry about getting it to be liquid… you will be straining it later.
- Save the apple cider vinegar for later (after fermenting the sauce).
- Pour your sauce in a clean fido jar or a clean mason jar. I used my mason jar funnel to keep from making a mess. You can then close the fido jar. If using a mason jar place a paper napkin over the top of the jar held on by a rubber band. This will allow the sauce to breath but keep out bugs. Leave your jar on the counter in dark place for allowing it to ferment. You can check it each day to see if there are bubbles (a sign it’s fermenting). Stir the sauce each day. I like to place my jar in a brown paper bag to keep it nice and dark and speed up the fermentation process. This is optional. I allowed mine to ferment for 7 days.
- Once your sauce has fermented, place a mesh strainer over a sauce pan and pour the mixed sauce through the strainer into the pan. Press as much through as possible with a spoon or food stomper (or both). You can then discard the seeds and large chunks left in the strainer. I saved mine in a small glass sealed container in the fridge for future use. I figured I could add a little to recipes later for a little kick.
- Add the apple cider vinegar to the pot with the liquid sauce and mix together.
- Bring the sauce to a boil and then bring the heat down to simmer for 5-10 minutes until it thickens. I like it to be thick enough to cling to the spoon.
- Pour sauce into an airtight container. (I love these Rubbermaid glass storage containers). Or you could store it in a small mason jar. I love using my mason jar funnel for minimal mess.
- Store the sriracha sauce in the fridge for up to 6 months.
TIP! Don’t touch your eyes after cutting the jalapenos. It burns.
The fresh farmer’s market red jalapeno peppers were super spicy and made a sauce full of flavor. I would say my first attempt at homemade sauce was a success.
Let me know if you have any comments or questions. Feel free to leave a comment in the section below.
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