Homemade Sriracha From Scratch With 5 Ingredients

This recipe for homemade sriracha is the perfect starting point for making your own hot sauce. Just gather the ingredients and follow the steps listed below, and the have fun customizing the recipe to your liking.

Homemade Sriracha in Food Processor

About this homemade sriracha recipe

This recipe is for a homemade sriracha-style hot sauce. Sriracha originated in Thailand but can now be found practically everywhere. It’s a blend of red chilies, vinegar, garlic, sugar and salt. It has a good amount of heat, a pleasant punch of acidity and is balanced well with a touch of sugar.

Many hot sauces actually spend some time sealed away, naturally fermenting for an even deeper, more nuanced flavor. You can do that here too by simply adding the chilies to a sealed jar once they’ve been passed through the food processor. After about a week of sitting on the counter the chilies will be fermented sufficiently and you can continue on in the process. I find the flavor lovely and just right as the recipe is written.

Homemade Sriracha

Recipe for homemade sriracha


  • 1 pound red jalapeños
  • 10 garlic cloves
  • 3 tablespoons sugar
  • 2 teaspoons kosher salt
  • 1/3 cup rice wine vinegar (unseasoned)


  1. Remove the stems and seeds from the chilies.
  2. In a food processor combine the chilies, garlic and sugar. Process until finely chopped.
  3. Scrape the chilies to a saucepan and add the salt and vinegar. Cover and simmer for 15 minutes, until the chilies are tender.
  4. Carefully transfer the mixture to a blender. Puree to a very fine and thick sauce. Add a couple tablespoons of water if the mixture is having a hard time blending. If you want it completely smooth pass the sauce through a fine mesh sieve.

Store in the refrigerator for up to three months. Or you can freeze the sauce for one year.

Homemade Sriracha with Chicken Teriyaki

So you’ve made your homemade sriracha. Now what? Well, the image above shows the hot sauce served with a family favorite: chicken teriyaki. Beyond that we love sriracha on eggs, stirred into soups, tucked into mayonnaise for a zippy sandwich spread, with shrimp, in tacos, on our nachos, stirred into beans, and a little drop or two adds a nice punch to homemade dressings or dips. 

I’m certain that if you aren’t already using this stuff on a daily basis you soon will be.

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