Yes, I am aware that it’s Valentine’s Day, and that today I am “supposed to” post about cookies, or something chocolate-related, or maybe a romantic dish you could cook for your sweetheart. The thing is, I figured you can find all that good stuff on a bazillion other blogs, so I decided to share something non V-Day related (but totally rad if you love hot sauce): Homemade Sriracha!

Homemade sriracha from www.healthygreenkitchen.com

I’ve got a special place in my heart for homemade condiments: sauces and such you could buy, but which are much fresher and healthier when you make them at home. I’ve made this recipe many times and it’s pretty much my go-to diy Asian hot sauce recipe. But I am always up for something new, so I was excited when I saw Jaden has a sriracha recipe in her new book: Steamy Kitchen’s Healthy Asian Favorites.

This sriracha is pretty different from the super red kind you can find in a bottle. It’s much thicker, for one thing, and the flavor is far more complex. I’ve been using it in all sorts of ways- mixed with mayo on sandwiches, dabbed onto scrambled eggs, and to top the other recipes I’ve made from Jaden’s book (I made the Mapo Tofu last night…so good!)

I changed up Jaden’s recipe just slightly: my adaptations are in parentheses below.

Recipe for Homemade Sriracha Sauce

Yield: Makes 10-12 ounces (1 1/4 to 1 1/2 cups)

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

In her book, Jaden warns about chopping fresh, hot chiles with care and this is a really important point. Use gloves or cover your hand with a plastic sandwich bag when working with the chiles.

Note that the color of your sriracha is dependent on the color of the chiles you choose. Your sriracha will be bright orange if all of your chilies are red, but using some green ones will mute the hue somewhat.

Ingredients:

*2 teaspoons cooking oil (I used organic coconut oil)
*1/4 pound fresh hot chiles, such as Cayenne, Cherry, Fresno, Habanero, Holland or Dutch, Jalapeño, Serrano, or Thai Chile (I used a combination of Jalapeños and Serranos), chopped
*1/4 pound fresh mild chiles, such as Anaheim, Banana, Pasilla, Shishito, or sweet peppers (I used sweet red pepper), chopped
*4 cloves garlic, chopped
*2 tablespoons light brown or palm sugar (I used organic coconut sugar)
*4 tablespoons rice vinegar or wine vinegar (I used organic brown rice vinegar)
*1 tablespoon fish sauce
*1/2 cup hot water

Directions:

1. Heat oil in frying pan (I used a cast-iron skillet) over medium heat. When hot, add the chiles and garlic. Turn heat to medium-low and cook for 7-10 minutes, stirring occasionally. Be careful not to burn the peppers or garlic.

2. Stir in the remaining ingredients and adjust seasoning according to taste. Transfer to a blender, cover, and purée until smooth. Store in the refrigerator for up to 2 weeks.

do it yourself sriracha

Thanks to Jaden for sending me a (signed!!!) copy of her new book…the recipes I’ve tried so far have been fab and I cannot wait to make more.

And if you are looking for more traditional (ie sweeter, more chocolate-filled) V-Day Fare, be sure to check out the following posts:

Simple Chocolate Custard from Nourished Kitchen
Chocolate Cupcakes for Two From Edible Mosaic
Vanilla Bean Panna Cotta and Amaretti Brownies from Life’s a Feast
Greek Yogurt Chocolate Mousse from Maria Speck
My Salted Chocolate Tart

 

20 Comments

  1. 1

    mild — February 15, 2013 @ 5:01 am

    ooohh…. i should really try this!:D

  2. 2

    Laura — February 15, 2013 @ 1:51 pm

    Love the homemade spin on this! The textural aspect especially. The store bought rooster-emblazoned one is kind of scary-red if you think about it. Once I drain my current bottle, I’m trying yours!

  3. 3

    Laura (Tutti Dolci) — February 15, 2013 @ 7:26 pm

    Oh I love the texture, this looks great!

  4. 4

    Abby — February 16, 2013 @ 6:25 am

    This looks great! Any idea what I could substitute for the fish sauce?

  5. 5

    Lean Life — February 19, 2013 @ 5:43 am

    I just love an idea of this sauce. I will try it with burger and pizza.

  6. 6

    Nutmeg Nanny — February 21, 2013 @ 11:44 am

    I think this is gorgeous! And perfect for Valentine’s Day. Who doesn’t love some fiery burning sriracha to share with their special someone :)

  7. 7

    Jamie — February 22, 2013 @ 9:03 am

    I think my husband would much prefer receiving this than something sweet on V Day! It’s beautiful and…. hot!

  8. 8

    Anne-Marie Bilella — February 27, 2013 @ 7:17 am

    My son love sriracha on everything! I am going to try this recipe. Would love for you to share it on our Blog Hop, Wildcrafting Wednesdays today. :)
    Anne-Marie

  9. 9

    Katie — February 27, 2013 @ 7:52 am

    Considering how much my husband loves sriracha, this is actually a perfect Valentine’s day post. He would be over the moon if I gave a jar of this to him:)

  10. 10

    kelly @ kellybakes — February 27, 2013 @ 12:32 pm

    Winnie! You have impeccable timing! I was sick this past week and realized I had nothing to open my sinuses and as I scoured the door of my fridge, I couldn’t help but pine for a green-topped bottle of sriracha. I got a container of homemade worcestershire sauce at a swap this year and it was tangy and had such a complex flavor profile compared to the flat store-bought brand. I’m a homemade condiment convert. I can’t wait to make this and keep it on hand!

  11. 11

    Elizabeth — March 6, 2013 @ 7:49 pm

    My mouth is watering. :) Do you think I could make this without any sugar??

  12. 12

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    [...] made used the end of my homemade sriracha, but the bottled sort works great too. Carrots and beets were the last vegetables in my fridge, a [...]

  13. 13

    Homemade Sriracha : Magic Bullet Blog — May 14, 2013 @ 9:29 pm

    [...] Blogger Winnie Abramson’s version is spectacular, adapted from another recipe found in Steamy Kitchen’s Healthy Asian Favorites. It’s different in color and texture than the original, but we’ll forgive her for not having mastered the hot red Sriracha color – she more than made up for it in taste! And the best part? Her recipe is highly adaptable, making it perfect for those who like their spiciness off the charts and for those who like a milder kick. Find the recipe here and make it today. [...]

  14. 14

    AD McClure — May 17, 2013 @ 4:11 pm

    If you don’t blend the seeds, the sauce will be more red.

  15. 15

    Real Food Weekly Link Love- May 17th | RealFoodGirl:Unmodified — May 17, 2013 @ 5:22 pm

    [...] I know people that put it on everything.  EV.ER.REE.THING!  When I found this recipe for Homemade Sriracha from Healthy Green Kitchen, I was super happy and therefore did a little happy dance.  [...]

  16. 16

    a veggie burger | chefjays — September 13, 2013 @ 9:27 am

    [...] For the sriracha mayo, I use 1 part homemade sriracha to 2 parts veganaise or mayonaise. Stir and spread. The bottled stuff works just fine but try the [...]

  17. 17

    Salixisme — September 17, 2013 @ 5:44 pm

    Thankyou for this recipe.
    Once we are done with the bottle of Sriracha sauce that I have in the fridge I am going to start making my own.

  18. 18

    Eleni @ On Top Of Spaghetti — September 18, 2013 @ 4:49 am

    This is great! We can’t even get Sriracha here in Greece so I’m bookmarking this for when my little hot pepper plant is looking full! I’m thinking I might freeze some in an ice-cube tray to keep for the winter. Thanks!

  19. 19

    Laura (Blogging Over Thyme) — September 19, 2013 @ 9:29 am

    So cool! Just popped over from Sprouted Kitchen. Love this idea–I have a bottle of the (premade) stuff in the fridge, but love the idea of making my own. Thanks for the inspiration! :)

  20. 20

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    […] For the sriracha mayo, I use 1 part homemade sriracha to 2 parts veganaise or mayonaise. Stir and spread. The bottled stuff works just fine but try the […]