Homemade Sriracha Recipe

Homemade sriracha | Clean : : the LuSa Organics Blog

Homemade sriracha | Clean : : the LuSa Organics Blog

Homemade sriracha | Clean : : the LuSa Organics Blog

Homemade sriracha (aka "Rooster Sauce") is oh-so-easy. We've been eating the store bought stuff for years, but Pete read the label recently and we realized that as good as it tasted we just weren't the biggest fans of the preservatives that our favorite brand was adding.

And really, it's so simple. I'm not sure why we haven't been making it all along. It's the perfect blend of chilies, garlic, sweetness and vinegar. The recipe I started with came from here. I modified it to suit our preference, and I've included my version is below.

A note about chilies: please, please wear gloves when you seed your hot peppers. Otherwise you might find yourself up all night, crying with your burning fingers in a bowl of ice water. Or so I am told.

Also a note on color: my rooster sauce is a deep rosy orange rather than the red of purchased sauce. I'm down with that. I buy my peppers from my Amish farmer friend Mary and she grows just about everything. So that's what I get and that's what I used.

Homemade sriracha | Clean : : the LuSa Organics Blog

Homemade Sriracha Rooster Sauce

  • 1 lb of assorted hot chilies, stemmed, seeded (leave more seeds in for more heat), and chopped
  • 1 to 2 heads of garlic (about 8 to 10 average sized cloves), peeled and smashed
  • 2 tsp salt
  • 1 cup white vinegar
  • 1 cup apple cider vinegar
  • 3 Tb honey

Homemade sriracha | Clean : : the LuSa Organics Blog

Make it!

Combine chilies, garlic, salt, and vinegars in a sauce pan. Simmer for 20 to 30 minutes to soften peppers and garlic.

Add honey, remove from heat and allow to cool somewhat.  

Blending hot liquids, especially hot siracha is insanity and can send you to the emergency room. Know how to do this properly to prevent a siracha blender volcano. Because that would be terrible in so many ways. Cool first, then start at your blender's lowest speed.

When somewhat cooled, puree until completely smooth in your blender or in the pan with a submersion blender. Depending on your equipment this will take up to 4 or 5 minutes. In my Vitamix it was fast, but if your blender lacks oomph give it plenty of time.

Allow to sit before you take the cover off of the blender. Don't breathe the steam as it is spicy and will take your breath away! 

Return to pan and over medium-low heat to a simmer.

Homemade sriracha | Clean : : the LuSa Organics Blog

Preserve it!

If you want to you can freezer your sriracha in small jars (or make a smaller batch and just keep it in the fridge), but I chose to can mine. Using the basic canning process I outlined here, can in quarter-pint or half-pint jars in a hot water bath for 15 minutes.

As for how many jars, well… I have no idea. Because:

1) I was so excited about it I keep giving it away to friends, and

2) Pete and his sister (who has spent the past three months with us) are so crazy about it I think the're downing entire jars with breakfast

I will make this every year from here on our. We love it more than my salsa. It's that good.

Edited to add: I just made a batch today and yield is around 5 half-pint jars of spicy goodness. The recipe doubles (or triples, or… well, today I made a 5x batch) beautifully.



 P.S. Here is a printable version for those who prefer a hard copy: Download HomemadeSiracha

24 thoughts on “Homemade Sriracha Recipe

  1. Kim says:

    This could not come at a better time – I just harvest the last of my hot peppers and I was trying to figure out what to do with them all. This will make a great present for my brother in law. Thanks Rachel 🙂

  2. KC says:

    Rachel! This is so fantastic! My husband and I have recently fallen in love with sriracha and was pondering making it myself. And you are my sign I will definitely be making it myself now!

  3. Amber P says:

    perfect- my hot peppers were out. of. control in my garden this year…I’ve been drying/pickling/salsa-fying like crazy since we started getting frosts…this is what I’ll do with the remaining ripening peppers hanging from my ceiling- thanks!

  4. Michele says:

    The ‘blender volcano’ link doesn’t work but I think I know what you’re talking about. From experience.

    I totally want a Vitamix. Our blender is a lovely one from Crate & Barrel from our wedding and it can blow off the lid even half full on the lowest setting if you’re not careful.

  5. Rachel Wolf says:

    Oops! Thanks Michele. I fixed that link. Do be careful if your blender has a tendency to, well, blow. You don’t want that with tomato bisque, but you REALLY don’t wan that with sriracha.

  6. Rachel Wolf says:

    They are, Amber. They are one of my blog sponsors. The lids are a bit more persnickety than metal lids but worth it if you can’t afford the glass jars with glass lids (Weck). I have been using them exclusively for two years and love them! (Disclaimer: yes, they are still plastic. But they seem far better than BPA-lined metal to me.)

  7. Lena says:

    Rachel, are chili peppers the same as jalapeno? I bought a pound of jalapenos at farmer’s market today not realizing that your recipe called for chili peppers. Can I still use them? Or will the sauce be too hot?

  8. Rachel Wolf says:

    Different types of chilis (chili, or hot peppers) have different amounts of heat. Id go for it if I were you. It might be extra hot, it might be more mild. The last batch I made is INSANITY. But were loving it.

  9. Dustin says:

    Looking to make this on Saturday, can’t wait! Has anyone tried roasting the peppers and garlic first? Mostly anything seems improved by roasting, but I’m wondering if it would mellow the flavor too much.

  10. michelle says:

    OMG I am totally trying this. I have a big bunch of habaneros in my freezer waiting for the right time to shine and this sounds like it will be delicious. I think I will make a regular red chili version for myself too – my husband loves the habaneros but they’re HOT!

    Thanks for sharing the recipe 🙂

  11. seasonsgleanings@gmail.com says:

    a friend shared this link with me awhile back; the ingredients are (finally)simmering as I type. up here in the PNW in WA state near the Canadian border, peppers must be lovingly coaxed to turn red before a killing frost. This year I pulled the plants from my tunnel to ripen.on the living room floor. and so. I am SO excited to actually get to have tried this THIS season. growing food, loving to create as much as possible from (ideally my own garden) locally grown produce, sometimes patience is more of a main ingredient than I would like. Almost time to add the honey…I LOVE your blog-it makes me feel nostalgic for the times the kids were little,(they’re now in their 20’s!) but even more just makes me so deeply grateful that there are kindred souls/spirits living with intention.

  12. seasonsgleanings@gmail.com says:

    Just wanted to say, that aside from the somewhat tedious task of seeding all of those little red peppers, this recipe was simple and…wonderfully FIREY. Can’t wait to use it to warm up the coming winter days! (Ended up with 5 1/2 4oz jars)

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