Homemade Sriracha

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By Winnie Abramson, ND

5 from 1 vote

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.

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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

diy sriracha from Healthy Green Kitchen
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5 from 1 vote

Recipe for Homemade Sriracha Sauce

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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins


  • *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


  • 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.

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