Homemade Sriracha


2 tbs of granulated or palm sugar
1 tbs dark brown sugar
4 tbs rice wine vinegar
1 cup pureed fresh red chilies
2 garlic cloves
Sriracha is a spicy Thai inspired hot sauce that is sweet, spicy and sour. This recipe is inspired by Robb Walsh who is the author of the “Hot Sauce Cook Book”

  • Combine the sugars with the vinegar in a small saucepan and heat until the sugars have dissolved.
  • Allow the vinegar mixture to cool.
  • Combine the vinegar mixture with the pureed chilies and garlic and puree in a blender or food processor until very smooth.
  • Using a wire mesh strainer strain to remove and large particles or skins.
  • Store the sauce in a squeeze bottle in the refrigerator for up to 3 weeks.




10 min


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